Ben-Erik van Wyk is professor of botany at the University of Johannesburg and the author of several best-selling books on plants and plant use.
"A substantive work that will be of interest to a wide audience,
including botanists, cooks, gardeners, and those with an academic
interest in food culture. Introductory chapters cover culinary
traditions by region, herb and spice mixtures, propagation,
harvesting, and the chemistry of taste and flavor. The bulk of this
work focuses on over 150 individual herbs and spices from around
the world in alphabetical order by plant name. . . . Overall, this
is a useful and impressive general reference guide."-- "CHOICE"
"If you're ready to go beyond the basics and delve deeply into the
herbs and spices that characterize the world's cuisines, then this
scholarly reference is for you."-- "New York Times"
"Outstanding. . . . This is the kind of book to be studied and
digested, a kind of encyclopedia to pursue and enjoy in your
kitchen."--Adele Kleine "Current Books on Gardening and Botany"
"This beautiful, thorough, well-written and -researched text will
be of interest in any public or academic library reference
collections as well as to chefs, gardeners, lovers of food,
culinary adventurers, and anyone who enjoys a good
encyclopedia."--Dawn Lowe-Wincentsen "Library Journal, starred
review"
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