Chef’s Guide to Herbs and Spices A QuickStudy Laminated Reference Guide

Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America’s finest kitchens, including New York’s Le Bernardin and Boston’s Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need.

6 page laminated guide includes:

• Definitions
• Herbs: Fresh or Dried?
• Cuts, Blends & Bundles
• Curries
• Buying Storing & Preserving Herbs & Spices
• Drying Herbs
• Salt
• Tips & Tricks
• Chili Powders
• Culinary Herbs Reference Table
  • Photo of the Herb
  • Description
  • Flavor Profile
  • Pairings
  • Forms
  • Chef’s Comments
• Culinary Spices Reference Table
  • Photo of the Spice
  • Description
  • Flavor Profile
  • Pairings
  • Forms
  • Chef’s Comments
• Coaxing the Essence
• Growing at Home
• Marinades & Rubs