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