Complete Book of Herbs, Spices and Condiments

From alfalfa to yeast, 100 entries describe the origins of each plant; how it affects your body (beneficial & adverse effects); and how to use the plant in food, as a home remedy, around the house, more. B&W illus.

This is a well-written guide to food additives. Including cooking and food preparation information about each herb, the entries, alphabetically arranged, provide nutritional, chemical, and medical data. Each section begins with a chart listing the plant's botanical name, common names, native habitat, and medicinal uses. Similar to Ruth Winter's A Consum er's Dictionary of Food Additives (Crown, 1989. 3d ed.), this goes beyond the basics to emphasize information about additives as health products in lengthier, easily accessible, and readable form. This guide adds a special dimension to the ex isting literature.
- Marilyn Rosenthal, Nassau Community Coll. Lib., Garden City,
Copyright 1990 Reed Business Information, Inc.