Cooking with Herbs and Spices Abounding with more than 400 tempting recipes, Cooking with Herbs & Spices has something to offer for every kind of meal and menu. The perfect representation of the culinary expertise of the late Craig Claiborne -- revered Food Editor at The New York Times from 1957 to 1986 -- this book will add variety and pizzazz to every meal you serve with such savory recipes as Roast Pork au Vin Blanc, Bacon and Onion Bread, Veal Pot Roast with Dill Gravy, Cinnamon Chocolate Pie, and many, many others. |
