Bert Greene's Kitchen Bouquets: A Cookbook of Favored Aromas and Flavors

I've turned to this ole' reliable much in the twenty some years I've had it.It's delightful in its approach, chapters by flavor, beginning with almond to yeast, and everything in between.For example, a chapter on coffee: from which I've gotten one of my favorite veal dishes for special occasions (due to expense of veal roasts these days) Veau A' La Normande. From the "dill" category, one that always brings accolades from the diners, "Pelmeny with Sauce Kiev" a Russian dish with the most wonderful sauce. Find this book, you'll grow to love it. From basic to skilled, this has it all. Great intros and fine details on prep and service ideas.