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9781861899255

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Allens tone is breezily informative . . . the book lives up to its subtitle by reaching beyond the usual suspects of European herbs, endlessly regurgitated in herbal literature from Theophrastus onwards, to embrace herbs from Africa, Asia, Australia and the Americas, and cultural differences in the way herbs are used. * <i>TLS</i> * A lavishly illustrated hardback, scarcely bigger than a bar of chocolate which at under a tenner has to be an ideal gift. Allens information-packed little book will send the recipient either scurrying to the kitchen to try his unfamiliar recipes or into the garden to plant up some of the exotica he describes . . . definitely a book I am glad to have on my shelves. * <i>Herbs magazine</i> *

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Gary Allen is an Adjunct Professor at Empire State College (part of the State University of New York). His books include The Herbalist in the Kitchen (2007), Herbs: A Global History (2012) and Sausage: A Global History (2015), both from Reaktion.

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