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Culinary Herbs and Condiments

Maud Grieve

出版	Harcourt, Brace, 1934
主題	Cooking / Specific Ingredients / Herbs, Spices, CondimentsGardening / Herbs
ISBN	048621513X9780486215136
URL	http://books.google.com.hk/books?id=2E4jAQAAMAAJ&hl=&source=gbs_api

註釋

33 herbs (including anise, basil, chives, coriander, dill, fennel, marjoram, rosemary, sage, etc.) that are specifically used for cooking. Detailed articles on each tell part used for cooking. Detailed articles on each tell part used, specific growing instructions, when to harvest, how to dry & store the different parts, & many different recipes.