Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses (Version 2)
Author: first_name: Maurice Grenville
last_name: Kains
Language: English
Year: 1912

Culinary Herbs may be regarded as the secret to preparing good food from antiquity to the the height of culinary art. Maurice Grenville Kains gives a thorough introduction the the subject considering the history of herbs, their cultivation and preparation.  This is followed by detailed discussion of individual herbs from angelica to thyme. - Summary by Larry Wilson