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Handbook of spices, seasonings, and flavorings 2nd ed

Handbook of spices, seasonings, and flavorings 2nd ed (1회 대출)

자료유형
단행본
개인저자
Raghavan, Susheela.
서명 / 저자사항
Handbook of spices, seasonings, and flavorings / Susheela Raghavan.
판사항
2nd ed.
발행사항
Boca Raton, FL :   Routledge ,   2006.  
형태사항
330p : ill ; 25cm.
ISBN
084932842X
서지주기
Includes bibliographical references and index.
일반주제명
Spices -- Handbooks. Cookery (Spices)
000 00810camuu22002658a 4500
001 000045309440
005 20061127100003
008 060615s2006 flua bf 001 0 eng
010 ▼a 2006046571
020 ▼a 084932842X
035 ▼a (KERIS)REF000012676016
040 ▼a DLC ▼c DLC ▼d DLC ▼d 244002
050 0 0 ▼a TX406 ▼b .R34 2006
082 0 0 ▼a 641.3383 ▼2 22
090 ▼a 641.3383 ▼b R142h2
100 1 ▼a Raghavan, Susheela.
245 1 0 ▼a Handbook of spices, seasonings, and flavorings / ▼c Susheela Raghavan.
250 ▼a 2nd ed.
260 ▼a Boca Raton, FL : ▼b Routledge , ▼c 2006.
263 ▼a 0609
300 ▼a 330p : ▼b ill ; ▼c 25cm.
504 ▼a Includes bibliographical references and index.
650 0 ▼a Spices ▼v Handbooks.
650 0 ▼a Cookery (Spices)

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 641.3383 R142h2 등록번호 121136096 도서상태 대출가능 반납예정일 예약 서비스 B M
No. 2 소장처 세종학술정보원/과학기술실/ 청구기호 641.3383 R142h2 등록번호 151219464 도서상태 대출가능 반납예정일 예약 서비스
No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 641.3383 R142h2 등록번호 121136096 도서상태 대출가능 반납예정일 예약 서비스 B M
No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 세종학술정보원/과학기술실/ 청구기호 641.3383 R142h2 등록번호 151219464 도서상태 대출가능 반납예정일 예약 서비스

컨텐츠정보

목차

SPICES IN HISTORY


“Spicy” Tale: A Short History of the Spice Trade

TRENDS IN THE WORLD OF SPICES TODAY


Trends in Foods and Spices?
Understanding and Effectively Meeting the Growing Demand for Authenticity?
Spices and Flavorings of Popular Authentic Ethnic Cuisines
Fusion and Regional American Flavorings

FORMS, FUNCTIONS AND APPLICATIONS OF SPICES


Introduction?
Spice Forms, Properties and Composition?
Spice Functions??
Spice Preparation?
Spice Applications?

SPICE LABELING, STANDARDS, REGULATIONS AND QUALITY SPECIFICATIONS


Spice Labeling
Spice Standards
Spice Regulations
Spice Quality and Specifications

A TO Z SPICES


Ajowan. Allspice. Anise/Aniseed. Annatto/Achiote. Asafoetida/Asafetida. Basil. Bay/Laurel Leaf. Caper. Caraway. Cardamom/Cardamon.? Celery.? Chervil. Chile Peppers/Chilies. Chives. Cinnamon. Clove. Coriander(Seed and Leaf/Cilantro). Cumin and Black Cumin. Dill and Dillweed. Epazote. Fennel Seed. Fenugreek (Seed and Leaf). Galangal/Galangale/Galingale. Garlic . Ginger. Grains of Paradise. Horseradish. Juniper. Kaffir Lime. (Leaf and Fruit). Kari Leaf. Lavender. Lemon Balm. Lemon Verbena. Lemongrass. Lovage. Mace. Marjoram. Mints: Spearmint and Peppermint. Mustard. Myrtle. Nigella. Nutmeg. Onion. Oregano. Paprika. Parsley. Peppers: Black, White, Green, Long/Pippali. Cubeb, Negroand Tasmanian. Poppy Seed. Rosemary. Saffron. Sage. Sassafras . Savory. Screw-Pine Leaf/Pandanus or Pandan Leaf. Sesame Seed. Sorrel. Star Anise. Sumac . Szechwan or Sichuan Pepper/ Fagara. Tamarind. Tarragon. Thyme. Turmeric/Tumeric. Wasabi. Watercress. Zedoary.

EMERGING FLAVOR CONTRIBUTORS


Introduction?
Root/Rhizome Flavorings?
Flowers?
Wrappers?
Seafood Flavorings?
Fruit Flavorings?
Vegetable Flavorings?
Legume Flavorings?
Nut Flavorings?
Sweet and Bitter Flavorings-Vanilla, Coffee, Cocoa?
Preparation and Cooking Techniques in Ethnic Cuisines

EMERGING SPICE BLENDS AND SEASONINGS


Introduction?
Latin American Spice Blends?
Asian Spice Blends?
Mediterranean Spice Blends?
Caribbean Spice Blends?
African Spice Blends?
North American Spice Blends?
Global Spice Blends?

SPICE BLEND OR SEASONING FORMULATIONS


Introduction
Mexican Red Mole Blend
Jamaican Jerk Seasoning
Brazilian Pineapple Seasoning
Moroccan Seasoning
Vietnamese Nuoc Mam Cham Seasoning
Thai Red Curry Blend
South Indian Spice Blend for Lentil/Dhal Curry
Bibliography
Index


정보제공 : Aladin

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