Fact-filled, entertaining text describes how to prepare and use herbs in marinades, salad dressings, stuffings, more; tells what herbs and spices best complement meats, sauces, vegetables, fish, poultry, desserts. Includes 300 mouth-watering recipes: from marinated lamb to California spice cake.
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13 of 13 people found the following review helpful:
4.0 out of 5 stars
Solid Reading on the History and Use of Herbs and Spices,
This review is from: Cooking with Herbs and Spices (Paperback)
Originally published in 1950, this classic book continues to be published because of its valuable information. This is a book of lists and recipes and more lists. Want to know what herbs are best with desserts, eggs, cheeses? How about how to candy angelica or pickle nasturtium seeds? Want to make herbal mustards, vinegars, stuffings? It is all here. Ok, there are no photos.
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