Description
Author Craig Claiborne
publisher Random House
Format paperback
Condition like new This book was originally published in 1963. It shows how to cook with everything from Allspice to Woodruff and everything in between. A classic book. Our copy is the 1984 update and is in pristine condition. Paperback.
Summary
Cooking with Herbs and Spices by Craig Claiborne is a culinary treasure for anyone passionate about elevating everyday cooking with vibrant, aromatic flavors. This comprehensive guide, written by the renowned New York Times food editor, brings both novice and experienced cooks into the world of herbs and spices with clarity and warmth. Claiborne’s signature approachable style makes even the most exotic ingredients feel familiar, while his carefully tested recipes ensure reliable, delicious results. With over 300 recipes ranging from simple sauces and dressings to robust main courses, this book showcases how fresh and dried herbs, along with spices from around the world, can transform any dish. Claiborne also includes helpful sections on selecting, storing, and pairing herbs and spices to maximize their flavor. The full-color photographs and charming narrative voice make this book a pleasure to read as well as use in the kitchen. For collectors, culinary enthusiasts, or anyone looking to expand their kitchen repertoire, this edition is a worthy addition to your cookbook shelf.
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