Cooking with Herbs and Spices

by Craig Claiborne

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 0060909986
• ISBN13: 9780060909987
• Release Date: January 1984
• Publisher: HarperCollins Publishers
• Length: 356 Pages
• Weight: 0.77 lbs.
• Dimensions: 1.1" x 7.4" x 9.2"

Customer Reviews

Southern food

I love this book. It's small enough and has some of the best dishes I've ever cooked put forth. I love the cornbread and I used the sage dressing recipe every single year!!

Beautiful book, excellent service

I'd been looking for a book about cooking with herbs and spices, and this is the one I found. It has excellent descriptions of which herbs and spices go with specific foods... exactly what I wanted.

My favourite (in a collection of more than 100 cookbooks).

I learned much of what I know about cooking from this wonderful little cookbook and worn out two paperback copies over 30 years. (#2 is held together with rubberbands. I won't part with it until I have my hands on a couple of back-up copies.)