1979 spiral-bound copy. No marks or missing pages inside, wear consistent with age. "Cooking with herbs, often associated with the finest kitchens and gourmet creations, can also add exciting new flavors to the most ordinary everyday dishes. This volume, containing more than four hundred recipes complied by the Herb Society of Greater Cincinnati, will point the way for both the novice cook and the experienced chef. These tasty recipes, many of them contributed by well-known restaurants, renowned chefs, and other culinary authorities, will allow the imagination to soar-and enable the reader to add endless savory variations to daily menu planning. Advice is also given on how to grow herbs, inside and outdoors, and how to preserve them in their prime. A detailed cultivation, propagation, and preservation chart shows the best methods for growing and drying particular herbs. Tips also are provided on decorating with herbs year-round."