Culinary use and specific instructions for the herb's cultivation and best methods of propagation.
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Price: |
10.00 |
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Title: |
ETHNIC CULINARY HERBS A Guide to Identification and Cultivation in Hawaii |
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Author: |
George W. Staples & Michael S. Kristiansen |
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ISBN: |
0-8248-2094-0 |
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Description: |
Hardcover, University of Hawaii Press, 1999, FIRST PRINTING (# line complete with '1'). 122 pages. |
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Condition: |
Clean and tight with slight bow to front board, mild dustjacket edge wear, flaps intact. |
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Summary: |
"Cilantro, lemon grass, and ginger root provide the distinctive flavor of many Asian and Pacific Rim dishes. In Hawai'i these herbs are used in everyday cooking as well as in the elaborate cuisine created by some of the Islands' most innovative chefs. Yet even in Hawai'i people find it difficult to identify these common herbs in the market or garden. Ethnic Culinary Herbs is a fully illustrated guide book that describes more than thirty herbs grown, sold, and used in Hawai'i (Many can also be found in ethnic produce markets throughout North America.) Unlike most herb books, which cover the same limited range of species (largely those of European and Mediterranean origin), this volume brings together information about herbs from other parts of the world and not only identifies the planes involved but also explains their use and cultivation. Each species is identified by its scientific name, and common names are listed for several languages spoken in Hawai'i. A brief, non-technical description of each herb is accompanied by a full-page line drawing and true or more color photographs. Entries on culinary use are followed by specific instructions for the herb's cultivation and best methods of propagation. Pests and diseases are discussed as well its control and treatment. An index of common and scientific names permits access to main entries using any name available to the reader." CLICK THE "MORE IMAGES" LINK ABOVE TO SEE MORE OF THIS TITLE |