True to its title, this book is primarily a reference on scores of herbs and spices from a cook's point of view. The book is divided into three parts: Herbs, Spices and Recipes. Each herb and spice is lavishly illustrated with stunning photography. The photos depict the herb or spice in its various forms so that each entry becomes a definitive field guide for the cook. While official botanical names are noted, the bent of information is all culinary. The taste is described, culinary uses identified, buying and storing instructions noted, and tips on growing your own presented. We thought we knew herbs and spices fairly well, but each entry offered us new information. The featured herbs and spices are global; we found this the most helpful aspect for its ability to broaden our knowledge base for ethnic cooking explorations. This global reach is echoed in the Recipe section where spice mixtures are organized by country of origin. The book concludes with loaded chapters on Sauces and Condiments, Marinades, Soups and Light Dishes, Fish, Meats, Vegetables, Pasta and Grains, and Desserts and Drinks. A helpful bibliography and excellent index end the book. It's a beautiful book to the eye and a prime resource for the kitchen cook.