THE ART OF COOKING WITH HERBS AND SPICES by Milo Miloradovich
Kirkus Star

THE ART OF COOKING WITH HERBS AND SPICES

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KIRKUS REVIEW

Her third book (she had more than a finger in the pizza with Art of Italian by Pinto while is wholly hers) -- and perhaps her best, though the subject matter is not of such general appeal. By the time the reader has turned the last page, the all embracing value of herbs and spices for the creative cook urges one to try after recipe. This is not strictly a cookbook, but there are enough recipes to fire the imagination, while the basic principles of the use of herbs provide a springboard. Charts of essential foods and beverages and the herbs and spices that are especially good with them, the sources of the ingredients, the quantity to use and how to use them; detectable sounding recipes; how to prepare bastes, marinades, blends and bouquets, herb condiments, spice butters and spreads, honeys, vinegars, herb powders and salts, sauces, and so on; these are some of the highways and byways down which Miss Miloradovich takes the adventurer in matters culinary. The alphabetical arrangement within each section makes this a practical book to use.

Pub Date: July 6th, 1950
Publisher: Doubleday