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Sinopsis
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:
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
"Sinopsis" puede pertenecer a otra edición de este libro.
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Chef's Guide to Herbs and Spices : A QuickStudy Laminated Reference Guide
Publicado por
BarCharts Publishing, Inc., 2018
ISBN 10: 1423239776
ISBN 13: 9781423239772
Antiguo o usado
Librería: Better World Books: West, Reno, NV, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Nº de ref. del artículo: 19178791-6
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Chef's Guide to Herbs & Spices
Librería: eCampus, Lexington, KY, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Condición: New. Nº de ref. del artículo: N:9781423239772:ONHAND
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Chef's Guide to Herbs & Spices
Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: 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. Nº de ref. del artículo: 9781423239772
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Chef's Guide to Herbs & Spices
Publicado por
Barcharts Publishing, Quickstudy Reference Guides Aug 2024, 2024
ISBN 10: 1423239776
ISBN 13: 9781423239772
Nuevo
sonst. Bücher
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
sonst. Bücher. Condición: Neu. Neuware -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 6 pp. Englisch. Nº de ref. del artículo: 9781423239772
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Chef's Guide to Herbs & Spices
Librería: Revaluation Books, Exeter, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Brand New. 2nd lam chrt edition. 6 pages. 11.00x8.50x0.06 inches. In Stock. Nº de ref. del artículo: 1423239776
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Chef's Guide to Herbs & Spices
Librería: AussieBookSeller, Truganina, VIC, Australia
Calificación del vendedor: 5 de 5 estrellas
Condición: 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 our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9781423239772
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Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide (Quickstudy Reference Guide)
Publicado por
QuickStudy Reference Guides, 2018
ISBN 10: 1423239776
ISBN 13: 9781423239772
Antiguo o usado
paperback
Librería: London Bridge Books, London, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
paperback. Condición: Good. Nº de ref. del artículo: 1423239776-3-35360600
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CHEFS GT HERBS & SPICES SECOND
Librería: moluna, Greven, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Nº de ref. del artículo: 1912708136
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Chef's Guide to Herbs & Spices
Librería: CitiRetail, Stevenage, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: 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 our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9781423239772
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Chef's Guide to Herbs & Spices : a QuickStudy Laminated Reference Guide
Publicado por
Barcharts Publishing, Quickstudy Reference Guides Aug 2024, 2024
ISBN 10: 1423239776
ISBN 13: 9781423239772
Nuevo
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
sonst. Bücher. Condición: Neu. Neuware - 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. Nº de ref. del artículo: 9781423239772
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Se envía de Alemania a Estados Unidos de America
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