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.
Reprint of The Art of Cooking with Herbs and Spices, Doubleday & Company, Inc., Garden City, New York, 1950.
|Availability||Usually ships in 24 to 48 hours|
|Dimensions||5 3/8 x 8 1/2|