The Spice and Herb Bible

[Review of Previous Edition:] This is an excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections as well. – Barbara M. Bibel * American Reference Books Annual *[Review of Previous Edition:] Helps adventurous chefs sort out their seasonings. – Rachel Wharton * New York Daily News *[Review of First Edition:] Offers insight into the exotic scents and flavors of culinary herbs and spices. * Publishers Weekly *[Review of First Edition:] A terrific book. – Marty Meitus * Rocky Mountain News *[Review of Previous Edition:] A great resource… along with full-color photographs, you’ll find historical information as well as tips on buying, storage and usage for each spice or herb. * Lincoln Journal Star *[Review of First Edition:] This is a wonderful resource for both the novice and the experienced cook. – Shirley Reiss * Kliatt *[Review of Previous Edition:] Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category … The book is essential for the sweeping array of spices and herbs now available. – William R. Wood * Kalamazoo Gazette *[Review of First Edition:] Simply put, [Hemphill] knows his herbs and spices. * HortIdeas *[Review of Previous Edition:] Casual cook or culinary adventurer, everyone will enjoys parts or all of this guide… Even non-cooks will enjoy a great read. – Susan Miller * Hersam Acorn (Fairfield County, CT) *[Review of First Edition:] Comprehensive information about all these natural ingredients that add flavor to food. * Healthy Cooking *[Review of Previous Edition:] This book is a remarkable achievement, not only for its encyclopedic coverage of the subject…. but for the coverage of the world spice blends and the great recipes… Highly recommended. – Dave DeWitt * Fiery Foods and BBQ *[Review of First Edition:] A long overdue, essential kitchen tool for any serious home-cook. Here, finally, an easy to navigate encyclopedia of the flavors, scents, and perfumes of the world’s cuisines, an aromatic gem of a book, as useful as it is weighty at almost 500 pages… This is an indispensable addition to any kitchen library, and one you’ll find reason to consult alongside everyone of your cookbooks. – Byron Ayanoglu * Books in Canada *This truly beautiful and quite comprehensive volume will appeal to lovers of food, amateur and professional chefs, and everyone in between. While other works may address similar information, the author gives a personal touch to this one, which creates an uncommon warmth. – Dawn Lowe-Wincentsen, Oregon Institute of Technology * Library Journal *

Ian Hemphill, a native of Sydney, Australia, oversees Herbie’s Spices, which boasts the largest selection of herbs and spices for sale and export.

Kate Hemphill is a chef, food writer and home economist who runs her own cooking classes in London. She is also the representative for Herbie’s Spices in the UK.