This colourfully illustrated study and cookbook delves into the rich history of herbs and spices, their uses for medicinal as well as culinary purposes, and the important parts they have played down through the ages. Common and exotic herbs and spices are individually listed with their horticultural names, past and present usage, and plant characteristics. More than 250 tempting recipes from appetisers through desserts introduce readers of this book to the subtle and exotic tastes and aromas that only herbs and spices can impart.
