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Ben-Erik van Wyk is professor of botany at the University of Johannesburg and the author of several best-selling books on plants and plant use.
"This beautiful, thorough, well-written and -researched text will be of interest in any public or academic library reference collections as well as to chefs, gardeners, lovers of food, culinary adventurers, and anyone who enjoys a good encyclopedia."--Dawn Lowe-Wincentsen "Library Journal, starred review " "Outstanding. . . . This is the kind of book to be studied and digested, a kind of encyclopedia to pursue and enjoy in your kitchen."--Adele Kleine "Current Books on Gardening and Botany " "If you're ready to go beyond the basics and delve deeply into the herbs and spices that characterize the world's cuisines, then this scholarly reference is for you."--New York Times "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."--CHOICE