In this book, Craig Claiborne, well-known and a widely read food editor of the New York Times, has collected over 400 original and tempting recipes for every kind of meal or menu. It deals with well-known herbs and spices as well as some that are only "reasonably" known. Arranged by herb and spice, it covers 54 herbs and spices. Drawings by Alice Golden.
Over all lovely clean and tight and fresh copy. Dust jacket a bit ratty or non-existant.
