For centuries herbs and spices have been an integral part of many of the world s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. The list of torrents where to download books for free: First you need to decide on the topic of the book that you need. And then download the torrent library file for this topic and find the book Culinary Herbs and Spices of the World there. This distinguishes the book from among similar works. The new book Culinary Herbs and Spices of the World is a collection of stories. Register now for free access to a book Culinary Herbs and Spices of the World, available in EPUB and Kindle formats. All ebooks do not have DRM protection and can be read on any device, including Android, Apple (iPad, iPhone, MacOS), Amazon Kindle, Kobo, and many other digital devices and smartphones. Remember, all our ebooks are completely free! Not only were many men s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In "Culinary Herbs and Spices of the World," Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species from black pepper and blackcurrant to white mustard and white ginger detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few especially those from Africa and China will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. "Culinary Herbs and Spices of the World" will appeal to those inquisitive foodies in addition to gardeners and botanists. "