The Art of Cooking with Herbs and Spices : A handbook of flavors and savors by Miloradovich, Milo - 1954

New York: Doubleday. Very Good in Good dust jacket. 1954. Hardcover. 304 pp. Index. Dust jacket is not price clipped but is chipped and worn along the edges; former owners name in pen on ffep. Sections: Savory Herbs and Spices - 1. Definitions & Using with basic foods: desserts, beverages, cheeses, fish & shellfish, meats, salads and salad dressings, sauces and stuffings, vegetables, eggs, game and poultry, soups and chowders. 2. Culinary Herb Leaves and Flowering Tips: (including) botanical name, description, taste, and aroma. Using specific herb with basic foods. Amounts to use with basic foods. Recipes using herb leaves. 3. Culinary Aromatic Herb Seed: (as #2). 4. Herb Bastes and Marinades; Blends and bouquets: How to Prepare and Use. 5. Herb, Condiment, and Spice Butters: use and recipes. 6 Herbs and Tree-Blossom Honey: preparation, recipes, origin and botanical name. 7. Herb and Spice Jellies: various preparation, recipes (more). 8. Herb Powder; Herb and Spice Salts: Definitions, preparation, recipes. 9. Herb condiment, and spice salad dressings (preparation etc.) 10. Herb and Spice Sauces and stuffings: Recipes for each. 11. Herb Teas and spiced beverages: preparing the leaves, aromatic & iced teas, recipes, etc.. 12. Herb and Spice Vinegars: Preparation, recipes etc. 13. Wines and Wine Vinegars: Flavored with... 14. Spices: Tips of using, botanical name, description etc.. 15 Spice Recipes and Blends: Popular commercial blends, Recipes using spices in combination. 16. Herb and Spice Condiments; Popular Prepared Sauces: Contents of each and how it was packaged, recipes for preparing condiments and sauces, Chutneys etc. INDEX. ; Small 8vo 7½" - 8" tall .