This too is a specialty cookbook, and the arrangement makes it appealing primarily to the housewife more interested in reading about herbs and spices than in expanding the use of them in cooking. For here the recipes are arranged under the predominant spice or herb, so one gets a sense of repetition. But the notes on the sources, the story or history of each herb or spice, makes fascinating exploratory reading. The inclusion of some one does not think of as either is interesting, particularly as they too can be used in cooking:- roses, leeks and onions, etc. There are 400 original recipes, covering a wide range of food, with some basic recipes for soup stocks, butters, sauces, pasta and pastry. The author is the food editor of The New York Times. He has chosen 56 herbs and spices.