The Art of Cooking with Herbs and Spices: A Handbook of Flavors and Savors (udgave 1950)

What herbs and spices are easiest for novice cooks to use when experimenting in the kitchen? How can herbs best be used in everyday cooking? What amounts of spices should be added to basic foods? Answers to these and scores of other questions can be found in this comprehensive and entertaining guide. Drawing on a rich East European heritage, noted herbalist Milo Miloradovich provides a wealth of information on how to select and use a variety of herbs and spices. A solid, fact-filled text describes their appearance, taste, and aroma and tells how to prepare and use them in marinades, condiments, salad dressings, stuffings, teas, and vinegars, as well as how to make spice butters, herb and spice jellies, and dozens of other delicious concoctions. An extremely useful section suggests which seasonings best complement meats, sauces, vegetables, eggs, game and poultry, fish, soups, and desserts. In addition to concise, intriguing commentaries on topics ranging from allspice to watercress, approximately 300 mouth-watering recipes offer guidelines for creating such delectable dishes as herb potato cakes, lamb roast marinated with fresh sage, eggplant and lamb orientale, horseradish herb dressing, a California spice cake au vin with sherry icing, and hundreds of other savory selections. For the gourmet cook or the enthusiastic beginner, this delightful and enlightening book offers a wealth of useful advice and tempting mealtime suggestions.