About this ebook
Zest it up!
Using spices and herbs—the key to any delicious meal—can be daunting with so many to choose from, not to mention the many possible combinations. In this book, master chef and baker Leslie Bilderback unlocks the key to the dazzling world of flavor by showing cooks of every level how to use and combine the most popular spices and herbs. She also provides delicious recipes, fun facts, tips on storage, and a resource guide on where to get hard-to-find spices and herbs.
In this Complete Idiot’s Guide®, you get:
• Concise information on the flavor, uses, and availability of nearly 250 popular spices and herbs.
• A red-hot look at commonly used fresh and died chili peppers.
• A helpful guide to combination spices like Jamaican jerk and vindaloo curry.
• Dozens of delicious recipes featuring a verity of herbs and spices.
Using spices and herbs—the key to any delicious meal—can be daunting with so many to choose from, not to mention the many possible combinations. In this book, master chef and baker Leslie Bilderback unlocks the key to the dazzling world of flavor by showing cooks of every level how to use and combine the most popular spices and herbs. She also provides delicious recipes, fun facts, tips on storage, and a resource guide on where to get hard-to-find spices and herbs.
In this Complete Idiot’s Guide®, you get:
• Concise information on the flavor, uses, and availability of nearly 250 popular spices and herbs.
• A red-hot look at commonly used fresh and died chili peppers.
• A helpful guide to combination spices like Jamaican jerk and vindaloo curry.
• Dozens of delicious recipes featuring a verity of herbs and spices.
Ratings and reviews
3.8
4 reviews
Holland West
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April 6, 2021
I was going to buy this book until I downloaded the free sample. Ask you grandma how to use herbs and seasonings and save your money.
Roland Wilson Sr
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December 6, 2017
I WANT TO BUY THIS BOOK
3 people found this review helpful
About the author
Leslie Bilderback, certified Master Chef for nearly 20 years, has worked at prestigious restaurants and trained hundreds of new chefs in the rigorous Le Cordon Bleu Academy Program in the California School of Culinary Arts. She is the author The Complete Idiot’s Guide to Success as a Chef, The Complete Idiot’s Guides to Spices and Herbs, and The Complete Idiot’s Guide to Good Food from the Good Book.
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