Jill Norman (1)Besprekingen

This is a very pretty little book, with some solid basic tea info and pictures. It is also so extremely and constantly clearly written by an English person who is real nostalgic for imperialism. It is very funny how immediately it becomes clear that any time the phrase "the public" is used, it exclusively refers to the middle- and upper-class English public. It is also genuinely kind of horrifying. So like. Can I recommend it? Not sure. Will I probably keep it to use as a quick reference text now and again? Yeah, I suspect so.

THIS IS THE BEST BOOK EVER.
Okay.
THE BEST REFERENCE BOOK EVER!

Maybe it's because I have a major tomorrow, or maybe it's because I am actually interested in herbs and spices, but... I just read this book from cover to cover and helped my mom identify a couple of spices we have at home and a few awesome uses for them (Black cardamom? Yeah? Awesome Indian food awaits!)

This book is very, VERY, well researched, and quite accurate. You cannot go wrong by buying this, since it's also EXTREMELY BEAUTIFULLY DESIGNED. The photography, the indexing... *sigh*. It's just beautiful in every imaginable way.

Now, what's in it?

Herbs.
And.
Spices.

Everything. About. Herbs. AND. Spices.
How to store, how to grow, what parts to use... etc.
And pictures.
Pictures everywhere.
Pictures of everything.


Sheesh just buy it already.

Indeholder "Tebusken", "Teens behandling", "Tehandel, teblandinger", "Emballage", "Tedrikning", "Kinesiske sorte teer", "Kina - røget, grøn og oolong", "Indien", "Ceylon", "Japan", "Eksotiske teer", "Urteteer", "Teens historie", "Te og englænderne", "Te og danskerne", "Tepotter", "Opskrifter", "Register".

Lille sød bog og ikke ret meget indhold. Noget af det er så kort formuleret at det nærmest er forkert, fx beretningen om briternes start af tedyrkning i Indien.
Bogen er del af en serie: Køkkenets Lille Bibliotek, der også tæller "Kryddergrønt - i salatskålen", "Søde sager - til madlavning" og "Krydderier - fra tørrede rødder og frugter". Hele serien er formentligt lige undværlig.

Great photos to help with identification and nice tips for buying, storing, using, and tasting herbs and spices. I like that non-traditional herbs and such are included--cat nip! The few recipes given in the back look like a good way to get your feet wet with unfamiliar ingredients without going all-out with a new Indian or Thai, etc., cookbook.

I love these kind of reproductions. Jill Norman's collection of WW2 rationing advice leaflets lets you into another world. Unsurprisingly - in these frugal times - many of the tips are completely relevant today as much as they were 60 years ago. I have a few ideas to try out!

This book is adorable and informative. It's the perfect companion to any tea lover, and would make a wonderful gift. You'll find a brief history of tea, descriptions of various types, and even some recipes.

This seems like a pretty definitive guide to herbs and spices. Can anyone recommend others that are just as good if not better?

One of those practical books that we all really need. Lots of pictures, resonable intructions.

Whoa, cook: you are all that. "The Cook's Book" is a manual: how to tenderize and whip, how to braise and caramelize, how to make the perfect French-style scrambled eggs (hint: "French" means "add an extra stick of butter"), how to pull pork. Every step is illustrated thoroughly with gorgeous photos, and every chapter is written by an expert in the field: Charlie Trotter does veggies, Pierre Herme makes pastries, Rick Bayless teaches Mexican, etc.

Every spice you have ever heard of and all the ones you have not -- and something to do with them.½

Another very definitive reference guide to just herns and spices, how thwy grow, discriptions of flavours and what they are used for. A few recipes as well. The blend recipes are particularly useful guides.

A cut above the colour oversimiplication of most Dorling Kindersley work. Notable an outstanding contributor list, with interesting sections on foams and Marcus Wareing's first appearance in print.

This is a fun read for anyone into cooking with some extremely useful information. It's put together in a somewhat haphazard manner like someone conflated two different books.