000 02276cam a22003133u 4500
001 21414
003 UtSlPG
005 20260610133507.0
006 m
007 cr n
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010 _a12029401
040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aSB
100 1 _aKains, M. G.
_q(Maurice Grenville),
_d1868-1946
245 1 0 _aCulinary Herbs: Their Cultivation Harvesting Curing and Uses
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2007
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2007-05-11
508 _aProduced by Tom Roch, Janet Blenkinship and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University)
520 _a"Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses" by M. G. Kains is a detailed guide on the practical aspects of cultivating and utilizing various culinary herbs, likely written in the early 20th century. The book offers insights into not just the growing techniques for a variety of herbs but also emphasizes their importance in enhancing flavors and creating memorable meals. Kains aims to instill a love for herbs among readers, encouraging them to appreciate these often-overlooked plants in their gardens and kitchens. The opening of the book introduces readers to the nostalgic value of culinary herbs, evoking memories of home-cooked meals and the vital roles that these humble plants play in enhancing flavors. Kains shares relatable anecdotes about the economic and flavorful uses of herbs, encouraging their cultivation as a means to enjoy delicious, homemade dishes at little cost. The text prepares the reader for further discussion on specific herbs, their cultivation methods, flavors, and culinary applications, setting the stage for a comprehensive exploration of the subject. (This is an automatically generated summary.)
534 _nOriginal publication data not identified
653 _aHerbs
856 4 0 _uhttps://www.gutenberg.org/ebooks/21414
999 _c62589
_d62589