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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Herbs & Spices

       
     

    Herbs and Spices Cookbooks and Recipes


    Herbs and spices Herbs (plants which are valued for the taste or smell that they add to food), and spices (dried bark, fruit, roots or seeds added to food), are very useful cooking. They can greatly enhance the taste of our food, and the choice of herbs and spices is one of the most important things in imparting interesting and distinctive tastes to particular recipes and national cuisines.

    Some popular herbs and spices include:
    • Allspice (also known as "Jamaican pepper", "newspice", or "pimento") - This is a spice that comes from the dried unripe fruit of the Pimenta dioica plant. The name "allspice" comes from the fact that when the English first encountered the spice, they thought that it combined the flavors of cinnamon, cloves and nutmeg. Allspice is widely used in Caribbean cuisine, especially Jamaican cuisine, and also in Middle Eastern cuisine.

    • Aniseed (also known as "Anise") - Aniseed is a flowering plant, the seeds of which are sweet and very aromatic. It is used in confectionary and to flavor many different kinds of drinks including champurrado (Mexico), Ouzo (Greece), Raki (Turkey), Sambuca (Italy), and some forms of root beer.

    • Basil - Basil is a herb. It is important in Italian cuisine (including as one of main ingredients of pesto), and is also used in Thai cuisine and Vietnamese cuisine. Usually fresh basil is used, and it is added at towards the end of the cooking process, since it tends to lose its flavor if cooked for more than brief period.

    • Bay leaf - These are the fresh or dried leaves of certain plants in the Laurel family (there are several different varieties which are used). Bay leaf is particularly important in Indian cuisine, Indonesian cuisine, and Italian cuisine.

    • Black pepper - This spice is made from the dried fruit of Piperaceae, a vine. The dried fruit is known as "black peppercorns", and it is often ground down to a powder.

      Black pepper

    • Caraway seed - This spice made from the fruit (the use of the word "seed" is actually a misnomer) of the Caraway plant. The spice is especially common in Central European and Scandinavian recipes.

      Caraway seed

    • Cardamom - Cardamom are actually pods from particular plants. There are actually two varieties, both related to ginger, Elettaria from which comes green cardamom (also known as "true cardamom"), and Amomum from which comes black cardamom (also known by a variety of other names, including "Bengal cardamom", "brown cardamom", "Java cardamom", "red cardamom", "Siamese cardamom", and "white cardamom").

    • Cayenne pepper - A hot spicy chili pepper. It gets its name from the Cayenne, which is the capital of French Guiana.

      chilipepper.jpg

    • Cinnamon - This spice comes from the bark of Cinnamomum verum, an evergreen tree, although the bark of several related species of tree, are also sometimes sold labelled as cinnamon. Cinnamon is used in a number of countries cuisine, particularly Persian cuisine, and is widely used to flavor many kinds of desserts.

    • Cloves - This spices comes from the dried flower buds of Myrtaceae. The plant is native to Indonesia, but it has been introduced to a number of other countries as well. The spice is used in numerous countries' cuisine, and has been used in Europe since at least Roman times. Cloves have have an extremely strong flavor, so should be used sparingly in cooking.

    • Coriander (also known as "ciltrano") - The leaves, fruit, and root of the Coriander plant are widely in cooking.
    • Cumin - Cumin is spice that comes from dried seeds of the Cuminum cyminum plant. It is used in many countries' cuisines.

    • Dill - Dill is a small plant, originally from Eastern Europe. Its fresh leaves ("dill"), dried leaves ("dill weed") and seeds ("dill seeds") are all used in cooking.

      Dill seed

    • Fennel - Fennel is an aromatic herb, widely used in many different countries' cuisines. The bulb, foliage, pollen and seeds all have various uses.

    • Fenugreek - Fenugreek is a plant of the family Fabaceae. The leaves and seeds are both used, including in Indian cuisine and Middle Eastern cuisine. The seeds are also used to flavor injera , a type of bread found in Ethiopian cuisine.

    • Garlic - Garlic comes the bulb of the Garlic plant, which is related to onions. It is used both fresh and dried, raw and cooked in many different recipes around the world. In some countries, the shoots or leaves are prepared and eaten as well as the bulb.

      Garlic

    • Ginger - Ginger is a spice that comes from the root of the Zingiber officinale plant. It is believed to have originated in China but is now eaten all over the world.

    • Mace - Mace is a spice that comes from the dried arillus (covering) of nutmeg seeds. It is said to have s similar flavor to nutmeg, but more delicate. It also imparts a yellow-orange color when used in cooking.

    • Mustard - Mustards are small plants found widely across the world. The seed from the plant is used as a spice, particularly in Indian cuisine. The seeds can also be crushed to make mustard oil, or alternatively the seeds be ground into a paste and mixed with water and vinegar to make the mustard condiment.

      Ground Mustard

    • Nutmeg - This is a spice from the dried seeds of Myristica, which are evergreen trees. It is used in many countries cooking. Mace, another spice, comes from the same tree.

    • Oregano - Oregano is a plant native to Europe, the Mediterranean region, and parts of Asia. It is used in Greek cuisine and Italian cuisine, including to add flavor to pizza.

      Oregano

    • Paprika - This is spice made by grinding dried sweet red or green bell peppers (the word "paprika" is also frequently used to refer to the peppers themselves). It is used in many countries' cuisine, but is particularly important in Hungarian cuisine.

      Paprika

    • Piri-piri - This is the name used in Portugal, and the former Portuguese colonies of Angola and Mozambique to describe the African birdseye chili, which is a variety of chili pepper.

    • Rosemary - Rosemary is a perennial herb. Its leaves, which have a bitter taste, are often used in Mediterranean cuisine.
      Rosemary

    • Saffron - Saffron is a spice that is derived from the dried stamen of the Saffron Crocus flower. It is widely used in Indian cuisine, Arab cuisine, Moroccan cuisine, and Persian cuisine. It is also a key ingredient in French cuisine's bouillabaisse, Italian cuisine's risotto alla milanese, and Spanish cuisine's paella.

    • Sage - This is a herb from the Common sage plant, Salvia officinalis. It has a slightly peppery flavor and is widely used in European cuisines. In Middle Eastern cuisine, it is used to flavor mutton.

    • Star anise - This is a spice from the star-shaped fruit of Illicium verum tree. It is used in Chinese cuisine, Indian cuisine, Indonesian cuisine, Malaysian cuisine, and Vietnamese cuisine, and has a flavor similar to aniseed.

    • Tarragon - Tarragon is a perennial herb. It used particularly in French cuisine (it is one of the main ingredients in Béarnaise sauce).

    • Thyme - Thyme is a widely used herb. It is common in Arab cuisine, Caribbean cuisine, French cuisine, Greek cuisine, Italian cuisine, Lebanese cuisine, Persian cuisine, Spanish cuisine, and Turkish cuisine.

    • Turmeric - Turmeric is perennial plant related to ginger. The rhizomes (part of the root) are boiled, dried, and then ground into a yellow powder. Turmeric has a yellow color, which it imparts to food, and is used as a spice in Indian cuisine, Indonesian cuisine, Malaysian cuisine and Middle Eastern cuisine.

    • Zereshk - This spice is made from the dried fruit of the Berberis plant. It is used in many different dishes in Persian cuisine.


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    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

    By Karen Page

    Little Brown and Company
    Hardcover (392 pages)

    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America s Most Imaginative Chefs
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    • Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
    Product Description:
    Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.

    Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.

    Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

    Season: Big Flavors, Beautiful Food

    By Nik Sharma

    Chronicle Books
    Released: 2018-10-02
    Hardcover (288 pages)

    Season: Big Flavors, Beautiful Food
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    Product Description:
    Named one of the best and most anticipated cookbooks by The New York Times, Food & Wine, Epicurious, Eater, Grub Street, The New Yorker, TheKitchn, The Forward, and Delish and the October 2018 Book Club Pick for Bon Appetit.

    "Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility."—Nigella Lawson, author of At My Table

    Season by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The bold flavors of Indian cooking combine with familiar ingredients and recipes of the American South and California in fresh ways.

    Find 100 easy-to-cook recipes, including:

    • Deviled Eggs with Creamy Tahini and Za'atar
    • Caprese Salad with Sweet Tamarind Dressing
    • Steak with Orange Peel and Coriander
    • Roasted Young Carrots with Sesame, Chili, and Nori
    • Chat Masala-Grilled Pork Chops
    • Spicy Chocolate Chip-Hazelnut Cookies
    • Apple Masala Chai Cake
    • Pomegranate Moscow Mule

    Season introduces home cooks to a new way to cook and think about flavor. More than a modern Indian cookbook, it walks readers through the range of healthy ingredients, techniques, and cooking with spices including turmeric, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award-winning food blog, A Brown Table.

    Rest assured there is nothing intimidating here. Season, like Nik, welcomes everyone to the table!

    Bong Appétit: Mastering the Art of Cooking with Weed

    By Editors of MUNCHIES

    Ten Speed Press
    Released: 2018-10-02
    Hardcover (256 pages)

    Bong Appétit: Mastering the Art of Cooking with Weed
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    Product Description:
    Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails.

    Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.

    Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal

    By Rosalee De La Foret

    LIFESTYLES
    Released: 2017-04-04
    Paperback (384 pages)

    Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal
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    • LIFESTYLES
    Product Description:
    Did you know there’s a powerful herbal medicine chest in your kitchen?Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Instead of pills, reach for:Cinnamon Tea to soothe your throat . . . Garlic Hummus to support your immune system . . . Ginger Lemon Tea for cold and flu symptoms . . . Cayenne Salve to relieve sore muscles . . . Cardamom Chocolate Mousse Cake for heart health . . . A glass of Spiced Cold Brew Coffee as a powerful antioxidant . . .Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal. What were once everyday flavorings will become your personal kitchen apothecary. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner.With the guidance of herbalist Rosalee de la Forêt, you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family. In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics. Grow your knowledge of healing herbs and spices and start using nature’s pharmacy to feed, heal, and nurture your whole family!

    The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

    By James Briscione

    Houghton Mifflin Harcourt
    Released: 2018-03-06
    Hardcover (320 pages)

    The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
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    Product Description:
    A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor

    As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix.

    A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

    By Steven Raichlen

    WORKMAN
    Paperback (352 pages)

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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    • WORKMAN
    Product Description:
    Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

     

    Edibles: Small Bites for the Modern Cannabis Kitchen

    By Stephanie Hua

    Chronicle Books
    Released: 2018-11-06
    Hardcover (144 pages)

    Edibles: Small Bites for the Modern Cannabis Kitchen
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    Product Description:

    Bring cannabis into your kitchen with these tasty recipes for bite-sized, low-dose treats



    A tasty and unique collection of cannabis recipes: This collection of 30 bite-sized, low-dose recipes ventures boldly beyond pot brownies with tasty, unique, and innovative treats. Designed for bakers of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like Spiced Superfood Truffles alongside more advanced recipes like Strawberry Jam Pavlovas - all brought to life with vibrant photography.

    How to make magical butter and cannabis oils: Complete with instructions for creating master cannabis ingredients such as magical butter and oils, as well as detailed information on dosage and portions, Edibles gives newbies and cannabis connoisseurs alike the info they need to create an easy, safe, and absolutely heavenly edibles experience.

    Delectable cannabis edibles sweets & treats: If you've enjoyed recipes from The Medical Marijuana Dispensary by Laurie Wolf & Mary Wolf, The Official High Times Cannabis Cookbook by Elise McDonough & Sara Remington or Cannabis Cuisine by Andrea Drummer - you'll want to take pleasure in savoring the collection of cannabis edibles treats in Edibles: Small Bites for the Modern Cannabis Kitchen.

    The Homemade Vegan Pantry: The Art of Making Your Own Staples

    By Miyoko Schinner

    Ten Speed Press
    Released: 2015-06-16
    Hardcover (224 pages)

    The Homemade Vegan Pantry: The Art of Making Your Own Staples
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    • Ten Speed Press
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    A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.

    Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.

    Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. 

    The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

    Healing Herbal Infusions: Simple and Effective Home Remedies for Colds, Muscle Pain, Upset Stomach, Stress, Skin Issues and More

    By Colleen Codekas

    Page Street Publishing
    Released: 2018-10-23
    Paperback (208 pages)

    Healing Herbal Infusions: Simple and Effective Home Remedies for Colds, Muscle Pain, Upset Stomach, Stress, Skin Issues and More
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    Product Description:

    “An informative, user-friendly guide, Healing Herbal Infusions is brimming with great remedies, recipes and wise herbal advice.” ―Rosemary Gladstar

    Easy, All-Natural Remedies for Life’s Aches and Pains

    Treat ailments the natural way with organic health remedies made from herbs found in your own garden, yard or neighborhood, without resorting to risky medications or prescriptions. These herbal infusions are incredibly easy to make―all you have to do is infuse fresh or dried herbs in a liquid to draw out the healing properties, and you get an amazing homemade remedy that will truly work for you and your family.

    Make your own herbal treatments for common cold and flu symptoms, such as Fever-Reducing Tea, Pine Needle Cough Syrup, and Sage, Marshmallow & Ginger Sore Throat Tea. Ease muscle and body aches with Arnica Salve for Sprains & Bruises and Basil, Thyme & Oregano Tea for Chronic Pain, and soothe digestion with Prebiotic Honey Electuary and Herbal Vinegar Infusion for Heartburn. Nourish your skin, lips, hair and, most importantly, your inner well-being with infusions such as Healing Flower-Whipped Body Butter, Relaxing Herbal Face Steam and De-Stress Tea.

    Save money and avoid harsh chemicals by infusing your own cures for burns, cuts, scrapes, dry skin, flaky scalp and even a baby’s diaper rash, plus so much more! Each recipe features helpful info, safety tips and dosage recommendations for adults and children. With 75 homemade treatments, this book is the go-to modern resource to support your entire family’s wellness the all-natural way.

    Learn more at: www.growforagecookferment.com/healing-herbal-infusions

    The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs

    By Karen Page

    Little Brown and Company
    Released: 2014-10-14
    Hardcover (576 pages)

    The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
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    • Little Brown and Company
    Product Description:
    Throughout time people have chosen to adopt a vegetarian or vegan diet for a variety of reasons from ethics to economy to personal and planetary well-being Experts now suggest a new reason for doing so maximizing flavor - which is too often masked by meat-based stocks or butter and cream The Vegetarian Flavor Bible is an essential guide to culinary creativity based on insights from dozens of leading American chefs representing such acclaimed restaurants as Crossroads and M A K E in Los Angeles Candle 79 Dirt Candy and Kajitsu in New York City Green Zebra in Chicago Greens and Millennium in San Francisco Natural Selection and Portobello in Portland Plum Bistro in Seattle and Vedge in Philadelphia Emphasizing plant-based whole foods including vegetables fruits grains legumes nuts and seeds the book provides an A-to-Z listing of hundreds of ingredients from acai to zucchini blossoms cross-referenced with the herbs spices and other seasonings that best enhance their flavor resulting in thousands of recommended pairings The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today- vegetarians vegans and omnivores alike This groundbreaking book will empower both home cooks and professional chefs to create more compassionate healthful and flavorful cuisine

    America's Restaurant Recipes

     
     


     
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