Nearly two hundred recipes that call for imaginative use of spices and herbs are accompanied by explanations of the chemical properties and sensory qualities of more than one hundred herbs and spices. By the author of Classic Indian Cooking. Tour. In recent years, cooks in this country have enjoyed an unprecedented access to an entire world's worth of herbs and spices. A dozen years ago, for example, a Thai staple like lemon grass was practically unknown. Today, you can find it fresh in almost any good-sized grocery store in America. In her new book, Julie Sahni sets out to expand our awareness of the of the wealth of flavors that home cooks can use. Well-known for her Indian cooking, she has produced a book that will be valuable for novices and experts alike. Graham (Grains, Rice, and Beans, LJ 3/15/95) is a longtime New Orleans restaurant chef. In this attractive book, the third in Artisan's "Pantry Cookbook" series, he offers recipes for all sorts of Creole (not to be confused with Cajun) seasonings, condiments, sauces, oils and vinegars, and more, often accompanied by recipes for dishes that incorporate them. Sometimes the term Creole seems to be interpreted rather loosely (is Basil-Pesto Oil really part of this cuisine?), but the recipes are good, and imaginative cooks will find lots of uses for Graham's pantry items. Recommended. Sahni, author of the authoritative Classic Indian Cooking (LJ 10/15/80) and Classic Indian Vegetarian and Grain Cooking (LJ 11/15/85), does not limit herself to one cuisine in her latest work. Recipes inspired by Asian, Latin American, and African dishes showcase both familiar and exotic herbs and spices and combinations thereof. An informative introduction to everyday and uncommon spices and herbs is followed by 20 recipes for spice and herb blends and seasonings, each with another recipe using it, such as Grilled Squab with Fragrant Spice Rub and Lobster Sandwich with Curry Mayonnaise. Then there are dozens of delicious recipes arranged by category, including vegetarian meals and spicy condiments, with menu suggestions, e.g., Iced Pear Soup with Mint, Polenta with Green Peppercorns, and Chicken Braised in Cardamom Sauce. Unusual and wide-ranging, this is highly recommended. Copyright 1996 Reed Business Information, Inc. Sahni is eager to share her knowledge of aromatic plant benefits with any cook, professional or not. In fact, her experience may well rival, even surpass, that of other well-established experts on the subject. Her passion, plus real working expertise in how best to use 50 spices, makes this collection not only a valuable chef's tool but also a wonderful source of original recipes (nearly 200). Every preparation is simple, pared down for convenience; few dishes fill more than a page of instructions. Barbara Jacobs There is something distinct and clean about the flavors here, which is, of course, what so much of the new American food tries to be. -- The New York Times Book Review, Richard Flaste Julie Sahni is Founder and Director of Julie Sahni's School of Cooking in New York City. Used Book in Good Condition