Spice and Herb Bible

The Spice & Herb Bible in soft cover is the master work from Australia's premier spice expert, Ian (Herbie) Hemphill.

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.

This edition, published for the US market, has the same content as Spice Notes & Recipes (out of print in 2014) and includes pictures of all the herbs and spices listed.

Building on the success of the original award winning Spice Notes, this new edition includes an additional 60 recipes for today's cook by Ian's daughter, Kate Hemphill, and a detailed breakdown of how various spices blend together to create the ethnic cuisines that now dominate Australia's kitchens.

The Spice & Herb Bible is not only the definitive guide to culinary herbs and spices, but also a tantalizing tour of the cultures that have been formed by the influences of the ancient spice trade. It is a classic for every kitchen.

The highly regarded first edition of Spice Notes was approximately 116,000 words. The new edition “Spice Notes & Recipes” has expanded to over 170,000 words, an increase of 50%. A new type face, tighter layout and creative design, has kept this volume to 500 pages, so although substantial it is still easy to handle.

The new edition features:

• New information added to more than half the spices and herbs.

• This new edition of Spice Notes & Recipes features 100 spices and herbs including four new ones; myrtle, olida, rose and stevia. There are detailed guidelines for making 39 blends and 10 of these are new; Aussie bush pepper, game spice, jerk seasoning, mélange of pepper, nasi goreng mix, paella seasoning, Persian spice, satay spice, stuffing mix, tsire.

• Over 80 recipes in the new edition.

• There is a new section covering spice processing, essential oils, extracts and oleoresins, plus information about growing and drying your own spices and herbs. The buying and storage information has been expanded and there is new information to help readers understand issues such as irradiation and organic spices. This section also expands on grinding and roasting spices.

• The cuisine section in the front of the book encompasses the most popular cuisines, and how these taste signatures can be readily achieved by even the novice cook using a selection of readily available spices.

• The spice blending section has an easy to interpret Spice Pyramid which will help any cook blend the varying strength spices in balanced proportions.

• This new edition features a much larger and more comprehensive index that contains many additional key words to help when searching for information. The new index starts with a separate recipe index, cross-referenced by recipe and spice and/or herb.