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Compiled by Aneta Wiebe and Angela Amstutz. Do you ever wish you knew more about cardamom and fennel and tarragon and lemon pepper, and how should they be used? This cookbook has over 600 recipes from cooks around the world. There are also essays with information on growing, harvesting, and drying herbs, as well as making your own spice blends. 592 pages; hardcover, with plastic coilbinding.
Taste of the Caribbean
Compiled by Gloria Wagler Ortiz. This cookbook is a collection of authentic recipes from the Dominican Republic, Puerto Rico, El Salvador, Belize, Costa Rica, Venezuela, Paraguay, Chile, and Bangladesh. Recipes for a number of seasonings are also included. 218 pages; paperback, with plastic coilbinding.