Household Books Published in Britain: all volumes


Culinary herbs

By KAINS, Maurice Grenville

subjects: herbs, cooking with,

  • 1. Culinary | herbs | their cultivation, harvesting, curing and uses | By | M. G. Kains | Associate Editor American Agriculturist
    New York: Orange Judd Co; London: Kegan Paul, Trench, Tru4bner and Co Ltd; 1912
    18.5 x 12.5 cm   Pp [i-iv] v [vi-vii] viii-ix [x], [1] 2-143   Brown cloth
    Can:   BVaUB  
    GB:   *LB   OB  
    US:   DLC   OCl   ICJ   MB   NN   MBH   NcRS   PU-B   PBa   MtBC   Or   OrCS  

    Several of the opening chapters have a bearing on cookery: "A dinner of herbs', "Culinary herbs defined', "Status and uses', "Notable instance of uses', "Methods of curing', "Drying and storing' and "Herbs as garnishes'. "The herb list', pages 55-141, has entries from angelica to thyme each of which discusses culinary applications.