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Culinary Herbs & Spices of the World
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Review By: The New York Times - - 11 February 2014

Dining & Wine ...The World of Herbs at Your Fingertips 

If you’re ready to go beyond the basics and delve deeply into the herbs and spices that characterize the world’s cuisines, then this scholarly reference is for you. The author, Ben-Erik van Wyk, a botany professor at the University of Johannesburg, provides a survey of seasonings in different regions, then covers herbs and spices alphabetically by plant name, with illustrations and charts that list them by common and scientific names. He covers spice and herb mixtures and the chemistry of taste: "Culinary Herbs & Spices of the World" by Ben-Erik van Wyk

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