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The Complete Book of Herbs, Spices, and Condiments: From Garden to Kitchen to Medicine Chest, by Carol Ann Rinzler
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A comprehensive A-Z listing of the herbs, spices and flavourings that are used to season food, detailing all their nutritional benefits, adverse effects and various applications.
- Sales Rank: #5725135 in Books
- Published on: 1991-05
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 6.00" w x .75" l,
- Binding: Paperback
- 199 pages
From Library Journal
This is a well-written guide to food additives. Including cooking and food preparation information about each herb, the entries, alphabetically arranged, provide nutritional, chemical, and medical data. Each section begins with a chart listing the plant's botanical name, common names, native habitat, and medicinal uses. Similar to Ruth Winter's A Consum er's Dictionary of Food Additives (Crown, 1989. 3d ed.), this goes beyond the basics to emphasize information about additives as health products in lengthier, easily accessible, and readable form. This guide adds a special dimension to the ex isting literature.
- Marilyn Rosenthal, Nassau Community Coll. Lib., Garden City,
Copyright 1990 Reed Business Information, Inc.
Most helpful customer reviews
6 of 7 people found the following review helpful.
Great Reference Resource
By A Customer
Great book for those learning to cook. The book answers many questions about when to use what spices and condiments. A great reference tool,a must for everyone's kitchen. I look back to it often for help when trying to get the right flavor for a dish.
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