The Spice and Herb Bible

by Ian Hemphill, Kate Hemphill (Recipes)

"The classic reference - expanded and in full color."

Professional chefs and home cooks use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is complete without spices and herbs.

The second edition of this classic reference is significantly expanded, with four new spices and herbs as well as 25 additional blends. The book is now printed in full color and features color photography throughout. Every herb and spice has a handsome and detailed color photograph to make identification and purchasing a breeze. The book includes fascinating and authoritative histories of a wide range of global herbs and spices such as angelica, basil, candle nut, chervil, elder, fennel, grains of paradise, licorice root, saffron, tamarind, Vietnamese mint and zedoary.

The Spice and Herb Bible, Second Edition, includes 100 spices and herbs and 50 spice-blend recipes. It is an essential resource for any well-equipped kitchen.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction, Herbs, Food and Drink

607 pages, Paperback

First published March 2, 2002

Reviews

[Jülie ☼♄  · Rating 5 out of 5]

If you are into cooking and spices and all things nice, then this really is the best Bible to indulge your senses!
Also including recipes, you can almost smell the beautiful spices and herbs as you turn the pages.
Really in-depth descriptions of the history and uses for each of the many listed herbs and spices.
This book will be a wonderful addition to your collection, and one that you will visit again and again.

Ian Hemphill and his wife have travelled extensively for many years, in search of the best spices for their Sydney based store and have even organised group trips. Their knowledge on the subject is second to none.

I Highly recommend this book.

Definitely 5⭐️s

[Happyreader · Rating 5 out of 5]

Great comprehensive reference for a wide range of spices and herbs. In addition to pictures, storage and usage info, each flavoring includes names in foreign languages (very useful in ethnic markets), complementary flavor pairings, amounts to use, and dishes it complements. There are also one or two recipes for each flavoring.

[Andrew · Rating 3 out of 5]

Good to browse slowly - not to sit down and read, nor to really keep as a reference. This is a book to pull off the shelf when you want a dose of food porn and you can look at pictures of saffron and star anise while reading about them from a historical, botanical, and culinary perspectives. But I won't be buying it...

[Robert Esposito · Rating 5 out of 5]

One of the most comprehensive spice books I've seen. Ian Hemphill has dedicated his life to accumulating a deep understanding of spices and he graciously shares his knowledge in this book. If you love to cook and experiment with food, you should definitely have this book on your shelf. I would love an electronic version to take with me when I travel.

[Elhara · Rating 4 out of 5]

Interesting to read. A lot to remember and learn.

[Catherine Woodman · Rating 3 out of 5]

This is a good reference book--but not as great as I was hoping for

[Helga Cohen · Rating 4 out of 5]

Herbs and spices are used by professional and home chefs to enhance flavors and create a multitude of culinary dishes. In this book, vanilla beans to cinnamon and nutmeg, cumin to tarragon and coriander are explored with beautiful photos for identification. No kitchen is complete without an assortment of herbs and spices.
Every herb and spice are included. The book details many blends as well. Histories of wide range of herbs and spices such as angelica, basil, chervil, fennel, saffron, tamarind, licorice root to name a few are described. All the names are given and in a several different languages. Hemphill also gives advice on how the herb/spice is produced and from which plant/bush they are derived. Easy recipes are provided throughout the book.
This is a great resource for every kitchen. It is a must for chefs and those who want a healthier diet.

[Dray · Rating 5 out of 5]

What a great book! I learned about many spices that I had never heard of before and accompanying recipies on how to use them. Sections on types of salt, types of curry powder were enlightening. This is the type of book you want in your library because it literally has much to much information to retain. The section on spice and herb blends was very well done.

[Mrs Reddy Mallender-Katzy · Rating 4 out of 5]

i have mioxed feelings about this book - My Hubby Loves it * personally i like the history and we both like that it tells you what herbs and spices go together ,,, but i think the rest is a bit useless myself

[Heather · Rating 5 out of 5]

Very good, very thorough reference book for herbs. The recipes that I’ve tried so far have also been very good. I plan on adding this to my library.

[Abbey · Rating 1 out of 5]

I didn't find it to be great for what I wanted it for. It had a lot of really unique and uncommon spices, so it wasn't helpful, unless you have an incredibly broad palette and cooking style.

[Molly · Rating 3 out of 5]

This is a pretty solid reference work. I'd love more photos, but if you go searching, I think you can find a photo of each spice or herb that's included.

[Steve · Rating 4 out of 5]

Curious about the various spices and herbs that I've seen used by cooks on tv and in person over the years, and that most often lie dormant on my spice shelf, I thought this book would be a helpful guide to pushing the envelope beyond garlic, paprika, and pre-blended combinations. In a word, this book is incredible. In fact, it is such an authoritative manual that it's as intimidating as it is illuminating. Three parts divide this massive tome, the first short part tells the basics of spices; a bit of history, uses for spices, the difference between a spice and a herb, and some tips on growing, drying, buying, and storing.

The second part is the meat of this 800 page monster. Covering a list of spices and herbs that will leave any but the true culinary pro or foodie awestruck by the sheer magnitude, the bulk of this bible takes on each item in a comprehensive, educational, practical, and fascinating manner. For each one, you get the background, processing, buying and storage, use, and other varieties as well as the name and English spelling (think pinyin) of the spice or herb in a host of other languages. In addition, there are enticing recipes targeting the particular spice or herb at the end of each mini-profile. Clear, distinct, and gorgeous photographs show the item in a variety of formats. As I said, it's overwhelming in scope and breadth and one could spend countless hours simply browsing and letting your imagination go crazy.

Lastly, there is a section on combining spices to make your own blends. I found this the most practical as well as the most mouthwatering. From Asian Stir-Fry Seasoning to Za'atar, there are well over fifty combinations including taco seasoning, a host of curries (including Vindaloo - can't wait), bay, Cajun, tandoori (yay!), game spice, and....okay, you get the idea. I am excited to get going on making some nice combinations and trying them out.

I know that cook books should get one excited about cooking, but this Spice and Herb Bible is different in that it gets you excited about experimenting beyond the constraints of following a recipe. With this book it's more about the tools than it is the project, and my tool box has just gone from a few screwdrivers and a hammer to a tool warehouse. It's thrilling to imagine the possibilities in combining the spices and/or herbs profiled in this book with your favorite meats, vegetables, fruits, etc. I feel as if my limited cooking skills have been raised up simply by owning this incredible source. I can't wait to get started and I think you'll feel the same once you take a look. I can't recommend this source highly enough.

[Elizabeth Ruth-Abramian]

An appropriately titled book, a collection of 97 herbs and spices thoroughly described with both factual and anecdotal information, The Spice and Herb Bible is a must-have reference for both cooks and foodies. A nearly boundless variety of tastes, from favorite to unusual and exotic, can be appreciated with Hemphill’s matching recipes that number at least two per spice or herb.

At 800 pages, this “bible” is a proper tome. Entries are arranged alphabetically by common name (the English name), followed by a list of names it goes by in many languages, from Arabic to Vietnamese. Names in languages other than English provide a window into the history of trading spices, and might be handy to know if you are planning to make a visit to a foreign land.

See the rest of my review here.

[Monique · Rating 4 out of 5]

This is the best reference book I have read on herbs and spices from all over the world. There is a clear description of each item, pictures, the names of each herb or spice in different languages,its use and some recipes. There are herbs and spices totally unknown to North Americans, raising the desire to sample them somewhere in the world.I would definitely consider buying this book.

[Jorgina · Rating 4 out of 5]

Who knew how much history one could learn from a spice book. Beautiful photos and great info. including recipes for using and blending your own spices for curry and such.

[David · Rating 5 out of 5]

Fascinating.

[Shandra · Rating 5 out of 5]

Valuable information, I must add to my personal library.

[Ava]

Loved it. Totally worth keeping longer than one day ( I usually keep books only a few days, I read fast).

[Lonnieandmelanie Wibberding · Rating 5 out of 5]

I'm on a kick learning about spices right now. This is my favorite book. I like the good detailed information, and the advice on how to mix and make your own spice mixes.

[Beth Roberts · Rating 4 out of 5]

Magnificent. An ungrateful reader might wish for photos of the plants as well as the spices and herbs, but one can't have everything.

[Marlee · Rating 4 out of 5]

Great format, holistic information. Nice splashes of photos and design.