Kenneth T. Farrell

Spices, Condiments and Seasonings

• Gebundenes Buch

Produktbeschreibung

A Short Look at the Long History of Spice - What are Spices and Herbs - Spices - Spice Blends - Extraction of Spices - Condiments - Sauces - Seasonings - Meat Seasonings - Instant Gravy Seasonings and Mixes - The Technology of Seasoning - Appendix - Glossary - Index

Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-8342-1337-1
• 2nd ed.
• Seitenzahl: 432
• Erscheinungstermin: 31. August 1998
• Englisch
• Abmessung: 241mm x 160mm x 29mm
• Gewicht: 780g
• ISBN-13: 9780834213371
• ISBN-10: 0834213370
• Artikelnr.: 22149692

Inhaltsangabe

A Short Look at the Long History of Spice - What are Spices and Herbs - Spices - Spice Blends - Extraction of Spices - Condiments - Sauces - Seasonings - Meat Seasonings - Instant Gravy Seasonings and Mixes - The Technology of Seasoning - Appendix - Glossary - Index

Rezensionen

FROM THE CRITICS

Booknews -

The following information is given for 58 spices and herbs (from allspice to wormwood): common and Latin names, historical/legendary backgrounds, indigenous and cultivated sources of supply, physical and sensory attributes, extractives and their characteristics, household and commercial uses, proximate compositions, mineral content, natural antioxidant activity, and nutritional and microbiological data. Also covered: soluble spices, condiments and sauces, seasonings and seasoning technology. Popular interest in spices has grown (more people reducing sodium intake?) and the food industry has responded, as reflected in the substantial increase in data included in this second edition reference. Annotation c. Book News, Inc., Portland, OR (booknews.com)