{"product_id":"9780252090394","title":"The Herbalist in the Kitchen","description":"\u003cp\u003e\u003cb\u003eThe foodie's ultimate herbal encyclopedia\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCreated as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, \u003ci\u003eThe Herbalist in the Kitchen\u003c\/i\u003e is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world.\u003c\/p\u003e \u003cp\u003eEven including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), \u003ci\u003eThe Herbalist in the Kitchen\u003c\/i\u003e is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. \u003ci\u003eThe Herbalist in the Kitchen\u003c\/i\u003e also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eA volume in The Food Series, edited by Andrew W. Smith\u003c\/i\u003e\u003c\/p\u003e","brand":"University of Illinois Press","offers":[{"title":"Default Title","offer_id":47120149250288,"sku":"9780252090394","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780252090394_p0.jpg?v=1763679455","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780252090394","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}