A Busy Cook's Guide to Spices: How to Introduce New Flavors to Everyday Meals

Most reference books on spices start with the spice and suggest ways to use it. In these books, I found that these types of books rarely tell you amounts of the spice or when to add it.This book does just the opposite. It does start with some basic spices and has excellent tips of use. Example: anise - use 1/4 tsp. for 2 servings, use at the beginning of cooking. It also includes home interesting uses as remedies, its origin and folklore.The second part of the book, I found most useful. It contains common meats, vegetables and grains and tells you what seasoning would go well with the dish. It also has simple recipes and preparation ideas.My husband uses this reference when making our weekend scrambled eggs. While we love to use fresh basil, we can't get it from out garden during the winter. Thus we use this book for other herbs.I checked a 4 star instead of a 5 because the recipes are overly simplistic unless you are a total beginner. However, even for a cook like me who has over 60 spices or spice mixes, this is a good reference to figure out which one to use when I am experimenting with taste and to broaden my knowledge. It is relatively inexpensive and the spiral binder makes it very easy to use - the pages fold all the way out.Note - there are no pictures except on the front page.

Love this as it helps me be creative with herbs and spices outside following a recipe. I love the section where it lists the foods and gives suggestions for flavoring it. A spice book that lists the spices was not helpful. As someone said, one doesn't usually say, "well, I wonder what spice I'm going to cook with today". I've given this book for gifts.

I do not know much about using herbs and this author wrote this book from trial and error, on how to use on everyday same old thing meals, to get something different. There is wonderful information on each herb, when to put it in the recipe, if it is left to long and is to spicy what to do. Towards the back, are some simple recipes to get you using the herbs.I already tried one recipe, and it turned out perfect, which if anything could go wrong it would. What I liked about this recipe from other recipe books, if it says it is going to be done in a certain time, it is and it is perfect. All other cookbooks, give approximate time and maybe or maybe not it will be done.It, also, gives you more confidence to experiment with recipes and herbs, which I lacked.Did I, also, tell you I purchased 2 more of these books for gifts.

I saw this book on display at a cooking store and thought it would be good to add to my collection for two reasons. (1) I was making a career change and going to culinary school, and (2) it looked like an all-around good reference. Since buying it I've taken a quick peak at it whenever I prepare something (or eat something) new. It's got just about everything, including things other than spices, like meats and pastas. My only issue with it is the descriptions are very brief. Overall, it's been helpful as a reference for things I haven't worked with before, and how to pair them.

Excellent book! I keep ordering them for friends. I have always used herb and spices and feel this is the best of all my herb books. Perfect for a person who has always used herbs and for those just starting. Has info about each herb, how to use it, historical and medicinal uses. Then in the second half you can pull something out of the frig and then look up that item and find what herbs and spices can send your dinner over the top! Also ideas for your own blends! I have always worked in the food business, as a chef, caterer, my own bread business, and personal chef and this is the book to help all who read it.

If you're out of a spice, you can look up a substitute in this handy book. Can't believe how many times I have consulted it already. EXCELLENT resource.

It’s a very interesting book. I have friends tell me they use this or that spice. I asked what makes it taste sweet. She said its ginger. Don't remember seeing my Mom add ginger to anything, although it was in the spice rack. Now I can look up ways to use it. Adding sweetness without sugar is interesting to me as I consume too much processed sugar, and need to cut back.So, if you have ever said "hum that is an interesting flavor, what is it?” this is a handy book to have in the kitchen. My Mom could cook and fix goofed recipes and she rarely measured anything. Wish I would have spent time in the kitchen with her watching and learning.

I haven't had much time to really use it yet. But it has very helpful features: flavor/taste of the different spices, how and when to use, what other flavorings to use with it, color and form, and other useful tips. There is a section on different foods and gives lists of seasonings to use with them, how to cook, and buying guides, along with preparation ideas. Every kitchen should have a spice guide. I bought this one for a wedding present. I also found other spice guides and bought them as presents. I haven't had time to figure out which is the most helpful. But they may be just helpful in different ways.