The Art of Cooking with Herbs and Spices: A Handbook of Flavors and Savors

Milo Miloradovich

Doubleday, 1952 - Condiments - 304 pages

Contents

• SAVORY HERBS AND SPICES: 1
• CULINARY HERB LEAVES: 9
• CULINARY AROMATIC HERB SEED: 96
• HERB BASTES AND MARINADES BLENDS: 128
• HERB CONDIMENT AND SPICE BUTTERS: 137
• HERB AND SPICE JELLIES: 148
• HERB POWDER HERB AND SPICE SALTS: 155
• HERB CONDIMENT AND SPICE SALAD: 160
• HERB AND SPICE SAUCES AND STUFFINGS: 166
• HERB TEAS AND SPICED BEVERAGES: 179
• WINES AND WINE VINEGARS: 195
• SPICES: 199
• SPICED RECIPES AND SPICE BLENDS: 259
• HERB AND SPICE CONDIMENTS POPULAR: 266
• MUSTARDS FLAVORED WITH HERBS: 274

Bibliographic information

• Title: The Art of Cooking with Herbs and Spices: A Handbook of Flavors and Savors
• Author: Milo Miloradovich
• Publisher: Doubleday, 1952
• Original from: the University of California
• Digitized: Sep 15, 2011
• Length: 304 pages