THE TASTING SPOON

How to use over 130 spices, herbs, condiments, flavorings, to enhance all your dishes and add zest to any menu. New York, 1955. Citadel Press. 286pp. 1st edition. Green paper covered boards, black spine imprint, considerable staining along page edges but otherwise good in tattered dj. Produced with the cooperation of Durkee foods, this little book ventures far beyond the standard herb and spice rack, including bergamot, borage, burnet, costmary, lovage, sassafras, violets and other many other flavoring ingredients. The author adds her favorite recipes, along with historical information and cross-indexed flavoring charts. A modest little book containing a wealth of interesting material. Postpaid.