Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaii

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Item specifics

Condition
Very Good: A book that does not look new and has been read but is in excellent condition. No obvious ...
Binding
Hardcover
Product Group
Book
Weight
1 lbs
IsTextBook
No
ISBN
9780824820947
Book Title
Ethnic Culinary Herbs : a Guide to Identification and Cultivation in Hawaii
Publisher
University of Hawaii Press
Item Length
10 in
Publication Year
1999
Format
Hardcover
Language
English
Illustrator
Yes, Monden, Susan
Item Height
0.7 in
Author
Michael S. Kristiansen, George W. Staples
Genre
Science, Gardening
Topic
Herbs, Life Sciences / Botany
Item Weight
18 Oz
Item Width
7 in
Number of Pages
136 Pages

About this product

Product Identifiers

Publisher
University of Hawaii Press
ISBN-10
0824820940
ISBN-13
9780824820947
eBay Product ID (ePID)
903302

Product Key Features

Book Title
Ethnic Culinary Herbs : a Guide to Identification and Cultivation in Hawaii
Number of Pages
136 Pages
Language
English
Topic
Herbs, Life Sciences / Botany
Publication Year
1999
Illustrator
Yes, Monden, Susan
Genre
Science, Gardening
Author
Michael S. Kristiansen, George W. Staples
Format
Hardcover

Dimensions

Item Height
0.7 in
Item Weight
18 Oz
Item Length
10 in
Item Width
7 in

Additional Product Features

Intended Audience
Trade
LCCN
99-020361
Dewey Edition
21
Dewey Decimal
635/.7/09969
Synopsis
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 Island's 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 guidebook 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 plants 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. (For example, the Chinese or garlic chive is also identified by its Chinese, Japanese, Filipino, Thai, and Vietnamese names.) A brief, nontechnical description of each herb is accompanied by a full-page line drawing and one 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 as their control and treatment. An index of common and scientific names permits access to main entries using any name available to the reader. For those interested in observing growing plants, an appendix provides the location of all Honolulu Community Garden sites, where many of the herbs can be found. Herb fanciers, chefs, gardeners, and botanists will be delighted with this thoroughly reliable and useful guide.
LC Classification Number
SB351.H5S69 1999

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