Of course, I am an easy mark for cook books, but even so, this strikes me as more fascinating than any I have encountered for some time. It certainly is a book that I mark down as an essential addition to my private cook book shelf. I finished reading it with a feeling that up to now my table must have been something to pass over with silence; but that from this point on, my herb garden should be my dearest friend, and that at last I should know how to have soups, vegetables, meat, poultry, pasta, cheese dishes, salads, etc., that would be the talk of the town. It is infinitely more than merely another book on the use of herbs. It is first of all, a fairly direct and simple dictionary of herbs, their botanical and culinary properties. It is second, a stimulus to the palate. It is third, a cook book, which covers as well as herbs and their use, the subject of spices, of olive oils and vinegars, of teas, drinks, house fragrance, and -- within the section on dishes -- the whole gamut of courses for the table: soup, meats,poultry, fish, eggs, vegetables, pasta, salads, cheese dishes. You'll need another book for your baking; but this will do the rest of the job! And it is first-rate reading.