Books about Seasonings from Amazon.com

The Fat Flush Foods: The World's Best Foods, Seasonings, and Supplements to Flush the Fat From Every Body

Everything you need to know about the top fifty Fat Flushing foods

The New York Times bestselling The Fat Flush Plan is helping millions lose weight, cleanse their bodies, and lead healthier lives by eating foods that flush away fat while building vitality and strength. Now The Fat Flush Foods highlights the "super" foods, herbs, spices, and supplements that help you speed up fat loss and reap maximum health benefits. The Fat Flush Foods features:

• The Top 50 Super Foods that burn fat, boost your metabolism, and detoxify your body while controlling cholesterol and blood sugar levels
• The best thermogenic culinary herbs and spices-including ginger, cayenne, mustards, anise, fennel, and cinnamon
• The latest research on the antiviral, antibacterial, and antifungal properties of these foods
• Tips that make fat flushing easy, economical, and delicious

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Price: $6.76 [Notify me when price goes down.]

Herbs and spices make everything taste better but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium?

Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you'll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete!.
Price: $6.38 [Notify me when price goes down.]

IACP Cookbook Award Finalist

Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read.

"Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there."

—Regina Schrambling, Los Angeles Times

"Even those who never cook may find themselves often dipping into this intriguing read."

—CeCe Sullivan, The Seattle Times.
Price: $22.00 [Notify me when price goes down.]

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Price: $11.43 [Notify me when price goes down.]

Similar to the popular Gifts in a Jar recipe books, except these recipes for homemade gifts are meant to be bagged. Gift tags are included with each recipe - simply cut out, fold over the top of the bag and attach with staples, ribbon, raffia or twine..
Price: $4.03 [Notify me when price goes down.]

"Frankly, we love meat." Thus spake Bruce Aidells and Denis Kelly, their first words in The Complete Meat Cookbook. "This book," these well-informed authors tell us, "is written for those who share this carnivorous inclination." As the authors of Hot Links and Country Flavors, Real Beer and Good Eats, and Flying Sausages, these guys know meat. And their mission in life is to share what they know. With gusto.

The divisions are obvious: beef, pork, lamb, veal. But packed into each chapter is more information than any single reader might think possible. There's history and anthropology; there's anatomy and kitchen chemistry. And all of it is aimed at what the authors call the "new meat." It's a leaner product--less fat than ever before. So to get the succulence and the flavor that resides in memory (coming from a time of fattier cuts) sliced and onto the plate, today's cook has to use a different, more informed approach. You will find that guidance in this book. How to select and buy, how to prep, how to intensify the flavor, how to cook, how to store: it's all here. There is no other book like it.

Heavily illustrated, The Complete Meat Cookbook opens with a section on meat basics, including a little meat eating history and a terrific doneness chart. Then there's a long section covering all the basic cooking techniques and which cuts of which meat work best with each technique. Once the book breaks out into sections by kind of meat--beef, pork, lamb, veal--the depth of information focuses and intensifies, and the recipes roll right along for more than 600 pages.

Myth busting (like, don't salt meat before cooking, it will dry it out: wrong) is highlighted throughout the book. And each recipe is labeled for ease, speed, budget consciousness, serve to company, etc. The recipes take into account the world of meat eating. This is no Eurocentric text--it is, as the title proclaims, complete. If you are going to eat meat, do it right. This is the book to show you how. No cookbook bookshelf is complete without a copy of The Complete Meat Cookbook. --Schuyler Ingle.
Price: $10.00 [Notify me when price goes down.]

Heavenly Fragrance introduces the art of using Asia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since over three quarters of what we taste in fact comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating.

Inspired by fond memories of fragrant cooking since her childhood days, author Carol Selva Rajah has included in this book a collection of new and traditional Southeast Asian dishes for anyone wishing to serve the best flavors of the East at home. With chapters on aromatic herbs and flowers, aromatic fruits and nuts, and aromatic spices, pastes and seasonings, these recipes will incite the senses and inspire the soul..
Price: $23.97 [Notify me when price goes down.]