It's the little things that make a meal taste so good--a sprig of rosemary simmering with the soup, chopped dill to infuse the yogurt, and cinnamon to give subtle heat to a bun. We're talking about herbs and spices, those essentials of cooking. But would you know your thyme from your sage? Cumin from turmeric? Field Guide to Herbs and Spices is here to help. With color photographs of more than 200 different international seasonings cross-referenced to detailed text, you'll be flavoring your dishes like a pro. Learn a basic history of the spice (saffron used to be worth more than gold!), its season (if applicable), how to choose, how to prepare, and some good flavor pairings. Meals will never be the same again!


  • 384 pages
  • 4 x 6 inches
  • 4 colors
  • Paperback
  • Paperback with rounded corners

Rights available for...

  • Dutch
  • French