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HERBS & SPICES:
The Cook's Reference
June 2015 Issue / Vol. 3, No. 12                                                                                                                                                         by Jill Norman






 



      
Chef/Restaurateur/
Sommelier/Farmer
Amy Binkley


      
Chef de Cuisine
Richard Garcia


      
June 2015
Chef's Larder

     
Chef Roberto
Madrid's Kitchen

     
Leblon Cachaça:
featuring Steve Luttmann

      
Cool it with
Hibiscus Flowers

     
Toro Latin Restaurant:
Scottsdale, Arizona
       
     
Binkley's Restaurant:
Cave Creek, Arizona

      
Q Tonic
Quinine Tonic Water


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Foodies West Cookbook+ Reviews, June 2015 — Herbs & Spices: The Cook's Reference by Jill Norman British food writer, Jill Norman, had an auspicious beginning to her career as an editor at Penguin Books. She, like most new editors at the publishing house, got assigned to cookbooks. At that time one of Penguin’s authors, Elizabeth David, was working on her fourth cookbook, Summer Cooking. David, described as Britain’s endeared cookbook author that “led British cooking from the grayness of austerity to an exotic world of fresh herbs and garlic,” made a lasting impression on the young editor, who thought David “wrote beautifully.” Norman ended up writing an impressive collection of her own cookbooks which includes, The Illustrated Cook’s Book of Ingredients and the internationally acclaimed The Cook’s Book, for which she won the James Beard Foundation’s award for best general book in 2006. Herbs & Spices came as a result of Norman’s intrigue for the origins of food flavorings. She started researching the history of the spice trade, and learned, first-hand, about herbs and spices by traveling all over the globe to find out about their cultivation and use in local cooking. She goes to as many markets as possible, and she samples street food.