Best Herb, Spice & Condiment Cooking Books
Here you will get Best Herb, Spice & Condiment Cooking Books For you.This is an up-to-date list of recommended books.
1. The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (LITTLE, BROWN A)
Author: by Karen
Little, Brown & Co.
Great cooking goes beyond following a recipe-it’s knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs’ combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating “deliciousness” in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.
Seasoned with tips, anecdotes, and signature dishes from America’s most imaginative chefs, The Flavor Bible is an essential reference for every kitchen. Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Barbecue Sauces, Rubs, and Marinades–Bastes, Butters & Glazes, Too (Steven Raichlen Barbecue Bible Cookbooks)
Author: by Steven Raichlen
Workman Publishing Company
Every griller’s secret weapon! Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops.
Slaters, sambals, and chutneysthis cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America’s barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab.
Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.
3. Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal
Author: by Rosalee De La Foret
Hay House Inc.
Did you know there’s a powerful herbal medicine chest in your kitchen? Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Instead of pills, reach for:Cinnamon Tea to soothe your throat …
Garlic Hummus to support your immune system … Ginger Lemon Tea for cold and flu symptoms … Cayenne Salve to relieve sore muscles … Cardamom Chocolate Mousse Cake for heart health … A glass of Spiced Cold Brew Coffee as a powerful antioxidant … Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal.
What were once everyday flavorings will become your personal kitchen apothecary. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner. With the guidance of herbalist Rosalee de la Fort, you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family.
4. The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking
Author: by Stuart Dr. Farrimond
Explore the world’s best spices, be inspired to make your own new spice blends, and take your cooking to new heights. Break new ground with this spice book like no other, from food scientist and bestselling author Dr. Stuart Farrimond.
Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavor compounds within spices work together to create exciting layers of flavor and new sensations. Spice is the perfect cookbook for curious cooks and adventurous foodies.
Spice profiles – organized by their dominant flavor compound – showcase the world’s top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavors and make your own spice connections.
There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures. If you’ve ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers.
5. Bavel: Modern Recipes Inspired by the Middle East [A Cookbook]
Author: by Ori Menashe
From the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines. Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting).
This is the sort of food I could live on. Yotam OttolenghiWhen chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide.
Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more.
6. Bong Appétit: Mastering the Art of Cooking with Weed [A Cookbook]
Author: by Editors of MUNCHIES
Ten Speed Press
Based on the popular Munchies and Viceland television series Bong Apptit, this cannabis cookbook features 65 “high”-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series, Bong Apptit is the Joy of Cooking for a new generation interested in making serious, sophisticated food-with weed.
Bong Apptit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including “Bong Apptit” stars Ry Prichard and Vanessa Lavorato.
7. Herb Magic: An Introduction to Magical Herbalism and Spells
Author: by Patti Wigington
Master the art of herb magic with this illustrated beginner’s guide to healing herbs and spells The magical powers of herbs have been used for centuries to bring happiness, health, and wealth. Herb Magic is an introductory guide to protection, healing, and manifesting with herbs.
Perfect for budding herbalists, Herb Magic includes 40 herb profiles broken down by name, gender (every plant has one), magical purpose, planetary or elemental ruler, and magical uses. This handy reference guide also includes essential herbalism principles like the best time to practice; which herbs are endangered, toxic, or dangerous; and how to build an altara sacred, negativity-free space to perform your spells.
You’ll also find a basic list of the tools you’ll need for herbal spellwork. Once you get to know some of the most commonly used magical herbs, you’ll learn how to use them in 75 easy-to-follow spells and rituals. Discover how to tap into herb alchemy to invite protection, love, healing, abundance, and more.
8. Edibles: Small Bites for the Modern Cannabis Kitchen (Weed-Infused Treats, Cannabis Cookbook, Sweet and Savory Cannabis Recipes)
Author: by Stephanie Hua
Bring a new herb into your kitchen with this tasty unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with delicious and unique baked confections as well as innovative savory treats.
Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyre & green garlic gougresall brought to life with vibrant photography.
Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this cookbook slash baking book gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and delicious edibles experience.
A DIY recipe book for beginner and advanced cannabis bakers Contains detailed information on correct dosage and portions Provides tips, tricks and tools of the tradeAuthor Stephanie Hua is the founder and chief confectioner of the popular gourmet edibles line, Mellows, and co-author Coreen Carroll is a winner on the Netflix television series Cooked with Cannabis, executive chef, and cofounder a dining pop-up, Cannaisseur Series, which hosts curated cannabis and culinary experiences, events, and workshops.
9. The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
Author: by Nik Sharma
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K., Delicious Magazine (U.K., The Times (Ireland), and Vogue India and winner of The Guild of U.K.
Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award.”The Flavor Equation” deserves space on the shelf right next to “Salt, Fat, Acid, Heat” as a titan of the how-and-why brigade.” The New Yorker”Deep and illuminating, fresh and highly informative.
A most brilliant achievement.” Yotam Ottolenghi”[A] beautiful and intelligent book.” J. Kenji Lpez-Alt, author The Food Lab and Chief Consultant for Serious Eats. ComAroma, texture, sound, emotionthese are just a few of the elements that play into our perceptions of flavor.
10. The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook]
Author: by Miyoko Schinner
Ten Speed Press
A guide to creating vegan versions of pantry staples-from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more. Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it’s cultured sour cream or a stellar soup stock.
It’s a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don’t take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage.
Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make “slow food” fast, and full of flavor. The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.
11. The Ultimate Book of Grilling: Recipes, Tips, and Tricks for Easy Outdoor Cooking
Author: by Love Food
Get Ready to Grill with The Ultimate Book of Grilling Cookbook. This BBQ and Smoker Cookbook features all the classic recipes for grilling and smoking from burgers and BBQ pulled pork to corn on the cob. Impress your guests with a range of interesting flavors, such as Spicy Baby Back Ribs and Sticky Bourbon Chicken Wings.
Contains recipes for homemade sides, barbecue sauces, desserts, and drinks so you can create a delicious and memorable meal. Packed with tips and guidance on how to get the best out of your grilling equipment. Nothing can beat the smoky, charcoal flavor of food cooked on a grill.
When outdoor cooking is combined with family and friends and a sunny day, it can’t get any better! This delicious collection of recipes provides all you need for the perfect backyard party! Whether you are a grill master or new to it, you will love the flavorful recipes in this cookbook with full page photos and easy step-by-step instructions.
Delicious main dishes, scrumptious sides, and decadent desserts will have you grilling more! Start planning your menu today with The Ultimate Book of Grilling cookbook.
12. The Indian Cooking Course: Techniques – Masterclasses – Ingredients – 300 Recipes
Author: by Monisha Bharadwaj
This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes.
Monisha offers a vivid overview of India’s colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish.
13. The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
Author: by James Briscione
One of Smithsonian Magazine’s Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef’s groundbreaking research into the chemical basis of flavor As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients.
Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavorand it led, in time, to The Flavor Matrix.
A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he’s created with them.
14. DR. SEBI Medicinal Herbs: Healing Uses, Dosage, DIY Capsules & Where to buy wildcrafted Herbal Plants for Remedies, Detox Cleanse, Immunity, Weight Loss, Lungs, Eyes, Skin & Hair Rejuvenation
Author: by Kerri M. Williams
If Nature didn’t make it, don’t take it – Dr. SebiOver the millennia, many different alternative healing traditions emerged around the world and all of them were based on herbalism. The major herbal systems were often drastically different from what most of us know as Western herbalism and it has taken us a very long time to decipher the meaning and understand the concept of some of the ancient holistic systems such as Ayurveda, Traditional Chinese Medicine, Shamanic healing, etc.
Today, we know that one of the ways to prevent a disease or recover from one, is through a diet and the alkaline diet is unarguably the healthiest diet there is. However, there is not a single alkaline diet and what made Dr. Sebi Alkaline Diet stand out, is that his methodology was based on both alkaline foods and medicinal herbs.
Specifically in this book, you’ll learn:Chapter 1: Why Electric Herbs? Proving That Alkaline Electric Herbs WorkHerbal/Drug InteractionsChapter 2: Medicinal Plants and HerbsWhat are Herbs? The Plant PartsSacred HerbsHerbal MedicineChapter 3: Sourcing and/or Harvesting HerbsSourcing HerbsStoring HerbsHarvesting and Drying HerbsWildcrafted HerbsWildcrafted vs Organic vs Commercially Grown HerbsChapter 4: Encapsulation and DosageTablets vs Capsules: What’s the Difference?
15. The Cook's Herb Garden: Grow, Harvest, Cook
Author: by DK
From your garden to your table, and every step in between, this lovely book will guide you through planting, growing, harvesting, and cooking herbs. There’s a visual index of 120 culinary herbs and more than 30 delicious recipes to make with them.
You’ll be able to prepare your own salad dressing, marinades, flavored butter, pesto, herbal teas, and cordials, and add seasoning to your favorite meals. Whether you have a vegetable garden or want to fill some plant pots or window boxes, this book provides all the advice you need to start growing herbs.
It gives you beneficial information on which herbs do well in different environments and situations. Learn the groups of herbs that like to grow together and create different selections like Mediterranean, everyday essentials, and salad herbs. Become an expert gardener with this compendium of herb cultivation.
You’ll find out when to plant the seeds and how to nurture them as they grow. There’s helpful advice on how to keep pests away. Once you have harvested your herbs, learn the different ways you can store them for future meals, like freezing or drying them.
16. Herb: A cook's companion
Author: by Mark Diacono
“A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen.” Nigella Lawson”At its core this book is about cooking, but it’s an essential and valuable resource for folk who love to grow their own herbs and cook.
Sorted by individual herbs with detailed notes on how to grow and use them, it’s going to be a book I will turn to a lot over the years.” Nik SharmaHerb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavors into their kitchen.
Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result.
The book will explore how to use herbs, when to deploy them, and how to capture those flavors to use when they might not be seasonally available. The reader will become familiar with the differences in flavor intensity, provenance, nutritional benefits and more.