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Title: Good, quick reference book
Review: I saw this book on display at a cooking store and thought it would be good to add to my collection for two reasons. (1) I was making a career change and going to culinary school, and (2) it looked like an all-around good reference. Since buying it I've taken a quick peak at it whenever I prepare something (or eat something) new. It's got just about everything, including things other than spices, like meats and pastas. My only issue with it is the descriptions are very brief. Overall, it's been helpful as a reference for things I haven't worked with before, and how to pair them.
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