Curious about the various spices and herbs that I've seen used by cooks on tv and in person over the years, and that most often lie dormant on my spice shelf, I thought this book would be a helpful guide to pushing the envelope beyond garlic, paprika, and pre-blended combinations. In a word, this book is incredible. In fact, it is such an authoritative manual that it's as intimidating as it is illuminating. Three parts divide this massive tome, the first short part tells the basics of spices; a bit of history, uses for spices, the difference between a spice and a herb, and some tips on growing, drying, buying, and storing.

The second part is the meat of this 800 page monster. Covering a list of spices and herbs that will leave any but the true culinary pro or foodie awestruck by the sheer magnitude, the bulk of this bible takes on each item in a comprehensive, educational, practical, and fascinating manner. For each one, you get the background, processing, buying and storage, use, and other varieties as well as the name and English spelling (think pinyin) of the spice or herb in a host of other languages. In addition, there are enticing recipes targeting the particular spice or herb at the end of each mini-profile. Clear, distinct, and gorgeous photographs show the item in a variety of formats. As I said, it's overwhelming in scope and breadth and one could spend countless hours simply browsing and letting your imagination go crazy.

Lastly, there is a section on combining spices to make your own blends. I found this the most practical as well as the most mouthwatering. From Asian Stir-Fry Seasoning to Za'atar, there are well over fifty combinations including taco seasoning, a host of curries (including Vindaloo - can't wait), bay, Cajun, tandoori (yay!), game spice, and....okay, you get the idea. I am excited to get going on making some nice combinations and trying them out.

I know that cook books should get one excited about cooking, but this Spice and Herb Bible is different in that it gets you excited about experimenting beyond the constraints of following a recipe. With this book it's more about the tools than it is the project, and my tool box has just gone from a few screwdrivers and a hammer to a tool warehouse. It's thrilling to imagine the possibilities in combining the spices and/or herbs profiled in this book with your favorite meats, vegetables, fruits, etc. I feel as if my limited cooking skills have been raised up simply by owning this incredible source. I can't wait to get started and I think you'll feel the same once you take a look. I can't recommend this source highly enough.

One of the most comprehensive spice books I've seen. Ian Hemphill has dedicated his life to accumulating a deep understanding of spices and he graciously shares his knowledge in this book. If you love to cook and experiment with food, you should definitely have this book on your shelf. I would love an electronic version to take with me when I travel.

Loved it. Totally worth keeping longer than one day ( I usually keep books only a few days, I read fast).

Herbs and spices are used by professional and home chefs to enhance flavors and create a multitude of culinary dishes. In this book, vanilla beans to cinnamon and nutmeg, cumin to tarragon and coriander are explored with beautiful photos for identification. No kitchen is complete without an assortment of herbs and spices.
Every herb and spice are included. The book details many blends as well. Histories of wide range of herbs and spices such as angelica, basil, chervil, fennel, saffron, tamarind, licorice root to name a few are described. All the names are given and in a several different languages. Hemphill also gives advice on how the herb/spice is produced and from which plant/bush they are derived. Easy recipes are provided throughout the book.
This is a great resource for every kitchen. It is a must for chefs and those who want a healthier diet.

An appropriately titled book, a collection of 97 herbs and spices thoroughly described with both factual and anecdotal information, The Spice and Herb Bible is a must-have reference for both cooks and foodies. A nearly boundless variety of tastes, from favorite to unusual and exotic, can be appreciated with Hemphill’s matching recipes that number at least two per spice or herb.

At 800 pages, this “bible” is a proper tome. Entries are arranged alphabetically by common name (the English name), followed by a list of names it goes by in many languages, from Arabic to Vietnamese. Names in languages other than English provide a window into the history of trading spices, and might be handy to know if you are planning to make a visit to a foreign land.

See the rest of my review here.

Great format, holistic information. Nice splashes of photos and design.

If you are into cooking and spices and all things nice, then this really is the best Bible to indulge your senses!
Also including recipes, you can almost smell the beautiful spices and herbs as you turn the pages.
Really in-depth descriptions of the history and uses for each of the many listed herbs and spices.
This book will be a wonderful addition to your collection, and one that you will visit again and again.

Ian Hemphill and his wife have travelled extensively for many years, in search of the best spices for their Sydney based store and have even organised group trips. Their knowledge on the subject is second to none.

I Highly recommend this book.

Definitely 5⭐️s

This is the best reference book I have read on herbs and spices from all over the world. There is a clear description of each item, pictures, the names of each herb or spice in different languages,its use and some recipes. There are herbs and spices totally unknown to North Americans, raising the desire to sample them somewhere in the world.I would definitely consider buying this book.

Good to browse slowly - not to sit down and read, nor to really keep as a reference. This is a book to pull off the shelf when you want a dose of food porn and you can look at pictures of saffron and star anise while reading about them from a historical, botanical, and culinary perspectives. But I won't be buying it...