THE SPICE AND SEASONING COOKBOOK by Sylvia Windle Humphrey

THE SPICE AND SEASONING COOKBOOK

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KIRKUS REVIEW

This is good reading and promises well to provide good cooking in its thoughtful selection of recipes. The purpose is to bring some science into the kitchen and achieve a harmonious combination of food and condiments. From salt, a basic, she proceeds with a variety of odd seasonings (anchovies, or flowers and fruits) and there is a connective commentary on the history, sources and uses of spices, sweeteners, acids, herbs, etc. She piques the appetite as well as the curiosity and even though there has been a wide range of spice and herb cookbooks, this is well ahead of the field.

Pub Date: Sept. 27th, 1965
Publisher: Macmillan