|
User Reviews
Send this to a friend
|
| Cooking with Herbs and Spices |
| |
 |
|
| |
Product Description |
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.
|
|
Product Details |
 No details are available for this product
|
Video Reviews |
 No video reviews found for this product.
|
Customer Reviews |
 Solid Reading on the History and Use of Herbs and Spices |
| Review Date: January 27, 2002 |
| Reviewer: V.J. Billings, |
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.
But, once you start reading, the quality of information and the sheer quantity of it 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. |
|
