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 ...
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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
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Add this copy of Chef's Guide to Herbs & Spices: A Quickstudy Laminated to cart. $10.12, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2018 by Quickstudy Reference Guides.
Edition:
2nd Second Edition, New Edition, Updated & Revised edition
Publisher:
Quickstudy Reference Guides
Published:
2018
Language:
English
Alibris ID:
18036405526
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Seller's Description:
New. 6 p. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Chef's Guide to Herbs & Spices: A Quickstudy Laminated to cart. $10.13, new condition, Sold by booksXpress, ships from Bayonne, NJ, UNITED STATES, published 2018 by Quickstudy Reference Guides.
Add this copy of Chef's Guide to Herbs & Spices: a Quickstudy Laminated to cart. $39.17, new condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2018 by QuickStudy Reference Guides.
Add this copy of Chef's Guide to Herbs & Spices: a Quickstudy Laminated to cart. $50.26, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2018 by QuickStudy Reference Guides.
