Books of Interest

Whether you grow fresh herbs in a backyard garden, nurture a few favorites in a window box, or delight in sampling the fresh cut herbs available at your local market, you know that when cooking with herbs, adding a pinch of this or a suggestion of that can make the difference between a humdrum and a spectacular dish. No longer for the gourmet palate only, herbs infuse foods with complexity and body and offer endless opportunities for creative experimentation. More than 40 tempting recipes.

Fact-filled, entertaining text describes how to prepare and use herbs in marinades, salad dressings, stuffings, more; tells what herbs and spices best complement meats, sauces, vegetables, fish, poultry, desserts. Includes 300 mouth-watering recipes: from marinated lamb to California spice cake.