Ian Hemphill, a native of Sydney, Australia, oversees Herbie's Spices, which boasts the largest selection of herbs and spices for sale and export. His website is www.herbies.com.au or www.herbiesspicesusa.com. Kate Hemphill is a chef, food writer and home economist who runs her own cooking classes in London. She is also the representative for Herbie's Spices in the UK.
[Review of First Edition: ] A long overdue, essential kitchen tool
for any serious home-cook. Here, finally, an easy to navigate
encyclopedia of the flavors, scents, and perfumes of the world's
cuisines, an aromatic gem of a book, as useful as it is weighty at
almost 500 pages... This is an indispensable addition to any
kitchen library, and one you'll find reason to consult alongside
everyone of your cookbooks.-- (11/01/2003)
[Review of First Edition: ] Comprehensive information about all
these natural ingredients that add flavor to food.--Healthy Cooking
(12/01/2002)
[Review of First Edition: ] Offers insight into the exotic scents
and flavors of culinary herbs and spices.--Publishers Weekly
(04/01/2002)
[Review of First Edition: ] Simply put, [Hemphill] knows his herbs
and spices.--HortIdeas (02/01/2002)
[Review of Previous Edition: ] A great resource... along with
full-color photographs, you'll find historical information as well
as tips on buying, storage and usage for each spice or herb.--
(10/25/2006)
[Review of Previous Edition: ] Casual cook or culinary adventurer,
everyone will enjoys parts or all of this guide... Even non-cooks
will enjoy a great read.-- (02/01/2007)
[Review of Previous Edition: ] Co-winner in the [2006 International
Association of Culinary Professionals] Food Reference/Technical
Category ... The book is essential for the sweeping array of spices
and herbs now available.-- (05/07/2007)
[Review of Previous Edition: ] This book is a remarkable
achievement, not only for its encyclopedic coverage of the
subject.... but for the coverage of the world spice blends and the
great recipes... Highly recommended.-- (02/01/2007)
[Review of Previous Edition: ] This is an excellent addition to
culinary collections in academic and public libraries. Serious
cooks will want it for personal collections as well.--
(01/01/2007)
This truly beautiful and quite comprehensive volume will appeal to
lovers of food, amateur and professional chefs, and everyone in
between. While other works may address similar information, the
author gives a personal touch to this one, which creates an
uncommon warmth.-- (11/01/2014)
[Review of First Edition: ] A terrific book.--Marty Meitus"Rocky
Mountain News" (06/09/2004)
[Review of First Edition: ] This is a wonderful resource for both
the novice and the experienced cook.--Shirley Reiss"Kliatt"
(07/01/2002)
[Review of Previous Edition: ] Helps adventurous chefs sort out
their seasonings.--Rachel Wharton"New York Daily News" (12/17/2006)
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