Herbie spent his childhood surrounded by herbs and spices, when his parents, John and Rosemary Hemphill, were pioneering the herb and spice scene in the 1950s.

Fifty years of working in the industry, including face-to-face lectures to groups from the general public, industrial brokering, manufacturing and marketing, has made Herbie a well-respected and popular figure amongst his peers, in Australia and overseas.

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. In 2015 this third edition was a finalist in the ‘Reference and Scholarship’ Category of the James Beard Awards, which many consider to be the ‘the Oscars of the food world’.

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 is the culmination of his years of experience

Cooks in the know understand that spices don’t necessarily equate to heat and rather use spices and herbs to enhance food flavors 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 book of 800 pages, is the culmination of Ian Hemphill’s lifelong experience in the spice industry. 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.

Herbie 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 a total of 97 spice entries, 33 new spice blends, and 125 new recipes by Kate, Ian’s daughter who has her own food consulting business in the UK.

All the entries are listed alphabetically with a detailed color 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.