Spiced Right

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Taken as a group, I get more questions about herbs and spices than any other subject. Newer cooks, especially, wonder what herbs and spices are like, individually; how to combine them; how they affect the taste of food, and so forth.

Most of the literature is, unfortunately, less than clear. As a result, even experienced cooks are often intimidated by herbs and spices. I've even had professionals ask me the difference between dry and fresh herbs. 

Coming to their rescue is Sandra Bowens, who has distilled the essence of herb and spice use in her recently released Spiced Right: Flavorful Cooking with Herbs and Spices. The title says it all. Sandra clarifies and simplifies herb and spice use in an eminently readable book.

I had already reviewed this book elsewhere, and you can read my in-depth interpretation here:
http://www.cheftalk.com/products/spiced-right-flavorful-cooking-with-herbs-and-spices/reviews/4052 But whether you read my full review or not, I heartily recommend Spiced Right to anyone, beginner or pro, needing a better understanding of these culinary flavoring agents. 

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Spiced Right Posted: 29 February 2012 at 09:59
	Taken as a group, I get more questions about herbs and spices than any other subject. Newer cooks, especially, wonder what herbs and spices are like, individually; how to combine them; how they affect the taste of food, and so forth. Most of the literature is, unfortunately, less than clear. As a result, even experienced cooks are often intimidated by herbs and spices. I've even had professionals ask me the difference between dry and fresh herbs. Coming to their rescue is Sandra Bowens, who has distilled the essence of herb and spice use in her recently released Spiced Right: Flavorful Cooking with Herbs and Spices. The title says it all. Sandra clarifies and simplifies herb and spice use in an eminently readable book. I had already reviewed this book elsewhere, and you can read my in-depth interpretation here: http://www.cheftalk.com/products/spiced-right-flavorful-cooking-with-herbs-and-spices/reviews/4052 But whether you read my full review or not, I heartily recommend Spiced Right to anyone, beginner or pro, needing a better understanding of these culinary flavoring agents.

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Marissa Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook Joined: 28 February 2012 Location: Austin TX Status: Offline Points: 160	Post Options Post Reply Quote Marissa Report Post Thanks(0) Quote Reply Posted: 29 February 2012 at 10:11
	Sounds like a good book for the library -for new and experienced cooks! I consider myself pretty adept at using herbs and spices but there are a few that elude me. I just don't have the experience with herbs like marjoram or tarragon to use them in my own creations, or spice like asafoetida or galangal. I have all those in my spice cabinet from recipes I've followed but I just don't "get" what they should go with yet!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 29 February 2012 at 10:29
	hey, brook ~ thanks for posting this important and valuable resource! no matter how much i learn about herbs, i am finding that i have barely scratched the surface ~ it's good to know that tehre is a reliable well of information there.
	If you are a visitor and like what you see, please click here and join the discussions in our community!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 29 February 2012 at 11:06
	Couldn't agree with you more, Ron. I've been cooking for a long time, always with herbs and spices. Yet I learn more about them all the time. I don't just mean new to me herbs and spices. Even common spices can have attributes that you're just not aware of. I should have mentioned, too, that among Sandra's credentials is her PinchOf.com website. This a a page devoted to herbs and spices. She's been running it for about ten years, now, and everything is archived. Anyone interested can find it at www.aPinchOf.com but I just don't "get" what they should go with yet! Marissa, that is problably the number one problem people have. They know a dish uses XYZ, cuz the recipe called for it. But they don't understand what XYZ contributed to the dish; or what would happen if they left it out. A lot of that, unfortunately, comes through time in grade. What many people do not do is actually taste herbs and spices. To my mind, how could you possibly know how much, say, oregano, to add to a dish if you don't know what oregano tastes like? And the flavor difference between fresh oregano and dried. And so forth. Tasting ingredients is, without doubt, the easiest way of learning how they might effect a finished dish.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 03 March 2012 at 14:53
	Thanks for posting Historic Foodie ... I do have to order it --- I had forgotten the publisher´s address and need to recheck with you. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 03 March 2012 at 15:08
	It's available through Amazon, Margi. But if you link to my review there's a place where the author is discounting it for direct sales. Works out at about 25% off. That's the route I would take.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 04 March 2012 at 03:06
	Historic Foodie, Good Morning Brook, Thanks alot. I shall take a look and check out ... I would like to have this in my research library. You handled the review beautifully. You should write some more reviews ... You excel in this sector of writing. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 04 March 2012 at 05:35
	Keep up the compliments, Margi, and I'll have to go buy a bigger hat. Book reviews have always been an integral part of my work. Indeed, until I quit in December I was the Reviews Editor at Cheftalk. I managed a staff of about 15 reviewers as well as writing cookbook and product reviews. I wrote 30 or more of them at that site. Trouble is, there is no way to retrieve them in the form of a list. One of the many technical problems that resulted from switching to the current platform.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 04 March 2012 at 06:50
	Brook, I do not compliment if NOT deserving my friend. Yes, this is a problem I have thought to discuss with you too --- about retrieving my fotos and posts. I must work on the Cheeses for everyone ... SAY CHEESE ... Is it possible to print them from that website community or speak to the owner in ref to this ? Kindest. Margi
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 04 March 2012 at 08:42
	Better talk to Nicko about that, Margi. Even if it can be done, I wouldn't begin to know how.