Items related to Chef's Guide to Herbs & Spices: A Quickstudy Laminated...
Synopsis
Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need.
6 page laminated guide includes:
- Definitions
- Herbs: Fresh or Dried?
- Cuts, Blends & Bundles
- Curries
- Buying Storing & Preserving Herbs & Spices
- Drying Herbs
- Salt
- Tips & Tricks
- Chili Powders
- Culinary Herbs Reference Table
- Photo of the Herb
- Description
- Flavor Profile
- Pairings
- Forms
- Chef's Comments
- Culinary Spices Reference Table
- Photo of the Spice
- Description
- Flavor Profile
- Pairings
- Forms
- Chef's Comments
- Coaxing the Essence
- Growing at Home
- Marinades & Rubs
"synopsis" may belong to another edition of this title.
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Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide (Quickstudy Reference Guide)
Published by
QuickStudy Reference Guides, 2018
ISBN 10: 1423239776
ISBN 13: 9781423239772
Used
paperback
Seller: Orion Tech, Kingwood, TX, U.S.A.
Seller rating 5 out of 5 stars
paperback. Condition: Good. Seller Inventory # 1423239776-3-34845229
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Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide
Published by
QuickStudy Reference Guides (edition Second Edition, Updated & Revised), 2018
ISBN 10: 1423239776
ISBN 13: 9781423239772
Used
Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Pamphlet. Condition: Good. Second Edition, Updated & Revised. It's a preowned item in good condition and includes all the pages. It may have some general signs of wear and tear, such as markings, highlighting, slight damage to the cover, minimal wear to the binding, etc., but they will not affect the overall reading experience. Seller Inventory # 1423239776-11-1
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Chef's Guide to Herbs and Spices : A QuickStudy Laminated Reference Guide
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Condition: Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. Seller Inventory # 51854189-6
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Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide
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Chef's Guide to Herbs & Spices
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
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Condition: new. Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need. 6 page laminated guide includes: DefinitionsHerbs: Fresh or Dried?Cuts, Blends & BundlesCurriesBuying Storing & Preserving Herbs & SpicesDrying HerbsSaltTips & TricksChili PowdersCulinary Herbs Reference TablePhoto of the HerbDescriptionFlavor ProfilePairingsFormsChef's CommentsCulinary Spices Reference TablePhoto of the SpiceDescriptionFlavor ProfilePairingsFormsChef's CommentsCoaxing the EssenceGrowing at HomeMarinades & Rubs Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781423239772
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Chef's Guide to Herbs & Spices
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Chef's Guide to Herbs and Spices
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Chef's Guide to Herbs & Spices
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Chef's Guide to Herbs & Spices: A Quickstudy Laminated Reference Guide
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Chef's Guide to Herbs & Spices: A Quickstudy Laminated Reference Guide
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