Hemphill describes a wide range of global herbs and spices used in modern kitchens either alone or in wonderful blends. He completely demystifies the art of combining herbs and spices and home cooks can meet and enjoy a world of flavors previously found only at internationally inspired restaurants. He provides the “inside story” based on his extensive experience in this ancient and stimulating industry.
The third edition features 6 new spice entries (for a total of 97), 102 new recipes, 33 new curry spice blends, and 17 new spice blends.
Hardcover, 800 pages