Catalogue


Culinary Herbs [electronic resource]
Small, Ernest Author
imprint
Ottawa : NRC Research Press National Research Council of Canada Oct. 1997 Blackwood : Blackwell [Distributor]
description
710 p. ill
ISBN
0660166682 (Trade Cloth), 9780660166681
format(s)
Book
Holdings
Subjects
More Details
imprint
Ottawa : NRC Research Press National Research Council of Canada Oct. 1997 Blackwood : Blackwell [Distributor]
isbn
0660166682 (Trade Cloth)
9780660166681
standard identifier
9780660166681
restrictions
Licensed for access by U. of T. users.
abstract
Annotation This book is a comprehensive reference guide to herb and spice plants that are cultivated in Canada and the northern half of the United States for the purpose of flavouring foods. Culinary herbs are of professional interest to the farmer, economist, pharmaceutical industry, flavouring and perfume extract industry, dietician, and teacher. They also offer delightful aroma, taste, and appearance to the home gardener, cook, and indeed all consumers. Categories of information covered in considerable detail for 125 species are extensively illustrated, with over 400 drawings in the book. A colour map of North America is included that shows climatic zones where each of the species can be cultivated. The book includes a bibliography and indexes to English, French, and scientific names.
catalogue key
8489598
A Look Inside
Reviews
This item was reviewed in:
SciTech Book News, September 1998
To find out how to look for other reviews, please see our guides to finding book reviews in the Sciences or Social Sciences and Humanities.
Table of Contents
Common name guide to the 125 species of culinary herbs discussed in detail
Scientific name guide to 400 species of herbs discussed in the book
Abstract/Resume
Preface
Medicinal warning
Acknowledgments
Reviewers
Introductionp. 1
Herbs, chemistry, and nutritionp. 17
Herbs, medicine, and safetyp. 23
Climatic zones where herbs can be grownp. 29
The culinary herb economy of North Americap. 41
Plant classification and plant namesp. 47
Key sources of information on culinary herbs of northern North Americap. 53
Detailed information on culinary herbs (alphabetized by genus, from Acer to Zingiber)p. 57
Conversions between metric (SI), Imperial (English/Canadian), and American units of measurementp. 641
Tips to produce the perfect herbal teap. 643
Bibliographyp. 644
Indexes of all species names mentionedp. 683
Table of Contents provided by Blackwell. All Rights Reserved.

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