OK, since I can't find a book devoted to "composing recipes" I'll
have to figure it all out for myself.

Maybe I can find a good encyclopedia of cooking herbs, with
information about their botanical classifications, their properties,
their relationship to other herbs and cooking flavors; also
information about growing them, storing them, and using them in
recipes.

I am specifically *not* interested in herbs whose principal value
is medicinal; this rules out any book on herbs that lists these.
Also, I don't care for pretty; I'm looking for exhaustive. I want
the book that has *everything* a cook would want to know about a
cooking herb: does it freeze well? where does it come from? what
other herbs is it related to? what is it usually paired with? is
it seasonal? etc.

I've found some potential titles online, but I thought I'd ask for
recommendations here.

I am also looking for a similarly encyclopedic reference for cooks
on the subject of spices.

Many thanks in advance,

Irv

Hark! I heard Irving Kimura say:

snip

I am also looking for a similarly encyclopedic reference for cooks
on the subject of spices.

Well, "botanical classifications" aside, Penzey's catalog has a *lot* of
great information:

http://www.penzeys.com/

HTH!


--
j*ni p. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

In article , Irving Kimura
wrote:

OK, since I can't find a book devoted to "composing recipes" I'll
have to figure it all out for myself.

Maybe I can find a good encyclopedia of cooking herbs, with
information about their botanical classifications, their properties,
their relationship to other herbs and cooking flavors; also
information about growing them, storing them, and using them in
recipes.


[snip]


I am also looking for a similarly encyclopedic reference for cooks
on the subject of spices.


An exhaustive web site for spices (including herbs) is:

http://www-ang.kfunigraz.ac.at/~katzer/engl/

The author posts here occasionally.

--
Dan Abel
Sonoma State University
AIS

Irving Kimura wrote:

Maybe I can find a good encyclopedia of cooking herbs,
[snip]
I am also looking for a similarly encyclopedic reference for cooks
on the subject of spices.

See Gernot Katzer's Spice Pages - there is no better source:
http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html. The link has
been in the FAQ for the past four years.

Victor

Irving Kimura wrote:

OK, since I can't find a book devoted to "composing recipes" I'll
have to figure it all out for myself.

Here's the first page of a text I wrote a dozen years ago for a=20
cooking class I created called "CuisineCraft." Note the word craft.

begin quote
INTRODUCTION

This series has three major goals:
1. To teach the basic techniques of cookery by demonstration and=20
hands-on practice, and
2. To help develop a sense of which food and method combinations will=20
work well together, and
3. To demystify the background information of cooking, like kitchen=20
design, equipment, technological advances, purchasing, storage, etc.

What do we mean by techniques? We're talking about the simple steps=20
that, when combined, result in recipes. As an example, let's make pan=20
gravy with the juices of a roast. The major techniques involved a

Degreasing the juices
Deglazing the pan
Reducing the liquid
Roux or slurry making
Cooking the mixture
Straining the gravy

Don't be concerned that you may not know what all that means. You'll=20
see as the series progresses. The really important message to remember=20
is that each step is simple to understand and easy to do. And, once=20
you learn the techniques, you'll have them forever. Basic techniques=20
are each usable in a variety of applications. Most of the ones listed=20
for gravy above are needed for soups, sauces, glazes, stocks, etc.

Completing the entire series will let you cook without consulting=20
recipes except for ingredient lists and minor points of information=20
about the specific food item being prepared.

The next few pages contain several categories of general information=20
that we will refer to during the various sessions.

In the words of Louis Diat, French chef and author: "The end result=20
of learning the basic cookery methods... is that you develop=20
versatility and flexibility obtainable in no other way. You come to=20
understand recipes far more quickly and easily - the very reading of=20
them can be a pleasure - and you become, also, less dependent on them.=20
And this kind of assurance is, I believe, a test of a good cook." In a=20
nutshell, the reason for this series.
Bob Pastorio
end quote

The good news is that learning the basic techniques of cookery means=20
that you can then *wisely* create your own recipes. Without the=20
knowledge of technique, it's all guesswork.

The bad news is that you can't easily learn technique anywhere else=20
but in a kitchen. Our response to the processes and the results are=20
subjective and, as such, need to be experienced to be understood at=20
the skill level. What a chef I worked for in the last century called,=20
"Teaching the hands the way."

Euclid, having opened a school of mathematics at Alexandria, was asked=20
by King Ptolemy whether he could not explain his art to him in a more=20
compendious manner. =93Majesty,=94 said the geometrician, =93there is no =

royal road to learning.=94

Get yourself "On Cooking" by Labensky and Hause
"Professional Cooking" by Wayne Gisslen.
"The Lore of Spices" by J.O.Swahn
"The New Larousse Gastronomique"
"Menu Mystique" by Krohn
"Cookwise" by Shirley Corriher
"I'm Just Here for the Food" Alton Brown
"How to Read a French Fry" Russ Parsons

Maybe I can find a good encyclopedia of cooking herbs, with
information about their botanical classifications, their properties,
their relationship to other herbs and cooking flavors;

It's virtually impossible to describe flavors with any fullness. And=20
it's right up at impossible to describe the effects of varying the=20
quantities of any given flavor. Describing the balance that happens=20
when you mix four or five herbs defies language. "This sauce needs a=20
little less tarragon." Impossible to explain what the difference will=20
be beyond the obvious, "It will taste less strongly of tarragon."

also
information about growing them, storing them, and using them in
recipes.

Look at some of Will Weaver's books for this kind of info. Try the=20
newest Joy of Cooking.

Better yet, go work in a good restaurant or get together with a group=20
of knowledgeable friends and cook together.

Pastorio


I am specifically *not* interested in herbs whose principal value
is medicinal; this rules out any book on herbs that lists these.
Also, I don't care for pretty; I'm looking for exhaustive. I want
the book that has *everything* a cook would want to know about a
cooking herb: does it freeze well? where does it come from? what
other herbs is it related to? what is it usually paired with? is
it seasonal? etc.
=20
I've found some potential titles online, but I thought I'd ask for
recommendations here.
=20
I am also looking for a similarly encyclopedic reference for cooks
on the subject of spices.
=20
Many thanks in advance,
=20
Irv
=20

Hello there the following may be of interest to you

http://www.cookingandfitness.com/cookery/spices.htm

this is from a site I am currently working on

kiff writes:

Hello there the following may be of interest to you

http://www.cookingdouchebag.com/cookery/spices.htm

this is from a site I am currently working on

You're SELLING books... you spamming little ****head!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."