Herbes culinaires.

Culinary herbs.

Type de monographie : Ouvrage, Guide/Manuel

Résumé

This book is a comprehensive reference guide to herb and spice plants cultivated in Canada and the northern half of the USA for the purpose of flavouring foods. 125 species are covered in detail. The information provided includes: nomenclature, description and classification (including cultivars), uses (culinary, including a guide to recipe sources; industrial; ornamental), importance (nationally and internationnally), cultivation (soil, climate, reproduction, propagation, harvest and storage), chemistry, medicine, nutrition. Brief information on many species of lesser importance to this region is also included, bringing the total number of herb species discussed to 400. Extract from the table of contents: herbs, chemistry and nutrition; herbs, medicine, and safety; climatic zones where herbs can be grown; the culinary herb economy of North America; plant classification and plant names; key sources of information on culinary herbs of northern North America; detailed information on culinary herbs (alphabetized by genus). Appendices provide conversions between metric, Imperial and American units of measurement. There is also a 38-page bibliography, and indexes are provided in English, French and Latin.

Détails

Titre original : Culinary herbs.
Identifiant de la fiche : 1999-0645
Langues : Anglais
Sujet : Chiffres, économie, Réglementation
Édition : NRC Research Press - Canada/Canada
Date d'édition : 07/1997
ISBN : 0660166682
Source : Source : NRC n. 40393; 729 p. (21.5 x 28); fig.; tabl.; append.; index; USD 79.95.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation