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Handbook of spices, seasonings, and flavorings 2nd ed

Handbook of spices, seasonings, and flavorings 2nd ed (Loan 1 times)

Material type
단행본
Personal Author
Raghavan, Susheela.
Title Statement
Handbook of spices, seasonings, and flavorings / Susheela Raghavan.
판사항
2nd ed.
Publication, Distribution, etc
Boca Raton, FL :   Routledge ,   2006.  
Physical Medium
330p : ill ; 25cm.
ISBN
084932842X
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
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. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.3383 R142h2 Accession No. 121136096 Availability Available Due Date Make a Reservation Service B M
No. 2 Location Sejong Academic Information Center/Science & Technology/ Call Number 641.3383 R142h2 Accession No. 151219464 Availability Available Due Date Make a Reservation Service
No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.3383 R142h2 Accession No. 121136096 Availability Available Due Date Make a Reservation Service B M
No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Sejong Academic Information Center/Science & Technology/ Call Number 641.3383 R142h2 Accession No. 151219464 Availability Available Due Date Make a Reservation Service

Contents information

Table of Contents

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


Information Provided By: : Aladin

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