Top positive review
31 people found this helpful
Packed with information - and recipes too!
on May 10, 2006
Part of a series which also includes guides to Produce, Meat, Cocktails and Stains, this useful and attractive little book contains a wealth of information on herbs from Angelica to Wild Lime Leaf and spices from Ajwain to Wasabi.
Set up like a field guide - with color plates in the center, along with the guide to the icons - each entry includes Other Names, General Description, Season, Purchase and Avoid, Storage, and Recipe.
Anyone who glances at this will find a place for it on the kitchen shelf. The recipes alone are likely to win you over, from Creole Mustard Sauce (mustard seed), Carrot Currant Salad (rosemary) and Veal with Myrtle. For those who want to try Shrimp with Calamint, say, or Indian Naan with Negella Seeds, online sources are listed at the back of the book.
The entries themselves are packed with information from origins and history to special preparations and seasonal considerations. A truly terrific little book.