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Ebook Information

The Herbalist in the Kitchen

The ultimate book for anyone cooking with herbs

Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides detailed information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Richly illustrated with fifty-six images from the Missouri Botanical Garden rare book collection, The Herbalist in the Kitchen promises to enlighten cooks of all levels, from beginning culinary artists to seasoned professional chefs.

Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred five sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The foodie's ultimate herbal reference book, The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from old-fashioned cookbooks.

"Stunningly complete, this book is everything that a budding cook or a nuanced chef could ever wish for in a reference kitchen tome. . . . Given its very thorough approach, this encyclopedic work will undoubtedly prove highly useful to scientists and academic researchers alike, as well as to those who seek it our for more practical, everyday needs."--Choice "This work would be extremely useful in any area where cooking, nutrition, and spices are a focus. . . .The book should be in all culinary collections."--American Reference Books Annual

"A book with so many useful features will enhance any foodie's library. . . . [Allen is] a creative man who knows how to capture information and make it entertaining and intriguing. The Herbalist in the Kitchen is simply the latest published example of his talent."--Chronogram

“Finally, a reference book that won’t send you to another reference book to find what you’re looking for. The Herbalist in the Kitchen is a one-stop source for herb information. It includes everything from ethnic and scientific names to growing habits and culinary usage--all in a voice that makes you actually want to read it.”--David Leite, publisher of the James Beard Award-winning Web site Leite’s Culinaria (www.leitesculinaria.com)

“Gary Allen’s delightful book The Herbalist in the Kitchen amuses as it deftly illuminates and educates the reader. Scholars and food professionals as well as home cooks and gardening aficionados will enjoy this splendid volume.”--Francine Segan, food historian and author of The Philosopher’s Kitchen

Gary Allen is a food writer, Web master for the Association for the Study of Food and Society, and adjunct professor at the State University of New York’s Empire State College. He is the author of The Resource Guide for Food Writers.

To order online:
http://www.press.uillinois.edu/books/catalog/54wha5pc9780252031625.html

To order by phone:
(800) 621-2736 (USA/Canada)
(773) 702-7000 (International)

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