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In Culinary Herbs & Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Culinary Herbs & Spices of the World covers more than 150 species, from black pepper and blackcurrant to white mustard and white ginger, detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavours, and individual entries include the chemical compounds and structures responsible for each spice or herb's characteristic flavour. Finally, Culinary Herbs & Spices of the World offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand's curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared.
Ben-Erik van Wyk is professor of botany at the University of Johannesburg and the author of several best-selling books on plants and plant use.