HARISSA MIX SPECIAL BLEND 30G

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In 2007 The Spice & Herb Bible second edition was joint winner of the award for Best Reference Book at the IACP (International Association of Culinary Professionals) Cookbook Awards in Chicago.

Ian ‘Herbie’ Hemphill is an Australian foodie legend. He and his family have been educating us about spices and herbs for over 50 years. His latest book, The Spice and Herb Bible, will be published around the world in October.

Cooks in the know understand that spices don’t necessarily equate to heat and rather use spices and herbs to enhance food flavours and to create new taste combinations and sensations. From bay leaves to lemon myrtle to vanilla beans, a well-stocked kitchen must have a wide selection of herbs and spices.

This expanded and completely revised new edition consisting of 800 pages, is the culmination of Ian Hemphill’s lifelong experience in the spice industry. It is a fascinating and authoritative guide. 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 flavours 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), 33 new spice blends, and 125 new recipes by Kate, Ian’s daughter who has her own food consulting business in the UK. There is also a new and fascinating section in many listings, “Travels in the Spice Trade,” that includes his personal anecdotes and travel stories. The interior pages have been completely redesigned and reorganized with full colour throughout.

All the entries are listed alphabetically with a detailed colour photo of every herb and spice. There are also comprehensive and handy storage suggestions with details for every herb and spice. A full-circle culinary experience in the world of herbs and spices, this new edition is still the definitive reference in its field.

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