Originally published in 1950, Cooking with Herbs and Spices 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. But, once you start reading the quality and sheer quantity of information will make you forget about pretty pictures. Plus, most of the recipes are made with easy to find ingredients (after all it was 1950) and require little time to prepare.

Other culinary herb books you might like.

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