"A substantive work that will be of interest to a wide audience, including botanists, cooks, gardeners, and those with an academic interest in food culture. Introductory chapters cover culinary traditions by region, herb and spice mixtures, propagation, harvesting, and the chemistry of taste and flavor. The bulk of this work focuses on over 150 individual herbs and spices from around the world in alphabetical order by plant name. . . . Overall, this is a useful and impressive general reference guide."