9781423239772 - Chef's Guide to Herbs & Spices: A Quickstudy Laminated Reference Guide (Quickstudy Reference Guide) de Weinstein, Jay (12 resultados)

paperback. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Paperback. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Pamphlet. Condición: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Second Edition, New Edition, Updated & Revised.

Condición: New.

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.

Paperback. Condición: Brand New. 2nd lam chrt edition. 6 pages. 11.00x8.50x0.06 inches. In Stock.

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.

paperback. Condición: Good.

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.

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.

Condición: New.

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.