{"id":8568,"date":"2025-03-27T06:17:26","date_gmt":"2025-03-27T06:17:26","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/?p=8568"},"modified":"2022-02-25T12:46:51","modified_gmt":"2022-02-25T12:46:51","slug":"herbs-spices-flavourings","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/herbs-spices-flavourings\/","title":{"rendered":"Herbs Spices & Flavourings by Tom Stobart – review"},"content":{"rendered":"

Herbs Spices & Flavourings is another winner from Grub Street \u2013 the publisher celebrated for its books for the serious food lover and those who appreciate quality culinary literature.<\/p>\n

\"HerbsFirst published in 1970, Tom Stobart\u2019s award-winning Herbs Spices & Flavourings is considered by many to be the authoritative work on tastes and flavours and where they come from. Here we have a veritable lexicon of over 400 different herbs, spices, and flavourings from around the world.<\/p>\n

Perhaps Herbs Spices & Flavourings is even more pertinent now than when it was first published all those decades ago. These days we have access to more of these ingredients in our high street supermarkets. We travel much more and have actually smelt and tasted dishes with these as the key ingredient.<\/p>\n

Considerable research<\/h4>\n

This is a small book but it has the persona of a gastronomic Tardis. Tom Stobart offers the scientific, botanical, native and popular names for all these plants and ingredients. His considerable research makes this a work that will be a great support to all cooks who find themselves confused by the difference between, say, fresh coriander and the seeds of that herb. Ginger, when used grated from the root, is indispensable in many Asian dishes; but in North Africa we see ginger more often used as a dried powder. The author discusses the history and transportation of this popular flavouring.<\/p>\n

Herbs Spices & Flavourings isn\u2019t a full-colour volume with images of exotic dishes steaming on colourful platters with a backdrop of a swaying palm. There are no interior shots of rustic kitchens with a strutting chicken in the foreground. Those pictures might be beautifully executed but wouldn\u2019t really add much to the topic of \u2018flavour\u2019. This book does perfectly well without such frills. It will be adored as a kitchen essential and a cook\u2019s companion.<\/p>\n

Herbs Spices & Flavourings
\nPublished by: Grub Street Publishing
\nAuthor: Tom Stobart
\nLanguage: English
\nPrice: \u00a314.99
\nISBN-10: 191069049X
\nISBN-13: 978-1910690499<\/p>\n

 <\/p>\n

Read more articles about herbs and gardening for food here<\/strong><\/a><\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Herbs Spices & Flavourings is another winner from Grub Street \u2013 the publisher celebrated for its books for the serious food lover and those who appreciate quality culinary literature. 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