Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaii (George W. Staples, Michael S. Kristiansen) San Francisco for the first time breaking

for the first time breaking the barrier of one million words

The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible

Darkening to extremities of covers

… and Dublin food history is made

its long history

Ethnic Culinary Herbs: A Guide to Identification and Cultivation in Hawaii (George W. Staples, Michael S. Kristiansen) San Francisco for the first time breakingCilantro, lemon grass, and ginger root provide the distinctive flavor of many Asian and Pacific Rim dishes. In Hawai'i these herbs are used in everyday cooking as well as in the elaborate cuisine created by some of the Island's most innovative chefs. Yet even in Hawai'i, people find it difficult to identify these common herbs in the market or garden. Ethnic Culinary Herbs is a fully illustrated guidebook that describes more than thirty herbs grown,