Chef's Guide to Herbs & Spices

Essential 6 page digital guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America’s finest kitchens, including New York’s Le Bernardin and Boston’s Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and cu...