2014 first edition hardcover with 320 pages in good condition. Name in ink in front.

In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 speciesfrom black pepper and blackcurrant to white mustard and white gingerdetailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herbs characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a fewespecially those from Africa and Chinawill be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmands curiosity for more information about new dishes from little-known culinary traditions.