This is an excellent reference book for anyone who wants to know more about herbs and spices. It is both comprehensive and detailed. Each herb or spice is given at least a page with clear photographs, tasting notes, buying and storing guides details of the parts of the plant used, and information where applicable of how to grow it yourself. There are also detailed details of culinary uses of the plants. The book covers everything from parsley, through lesser used herbs such as claytonia and annatto, to things I have never heard of such as rau ram, zedoary and amchoor, which I am now dying to try. The book lists 120 different herbs and spices as well as giving recipes for making your own pastes, seasonings and spice mixes. As well as all of this the book is full of anecdotes which makes it a lovely book to just sit and read.
This book is also available with a different cover as a paperback.