As a novice cook (age 75) and a novice to this forum. For now, I will keep my question simple. Later, I will amplify on why I seek in-depth help in this "wonderful" area of cooking. First, I seek a book or general info on the combining of spices - some mate, some enhance the other, some are in direct conflict and make the meal more suitable to the garbage can than the table. Secondly, I seek advice on antidotes for overuse of certain spices, knowing full well that some are very mild, but some can dominate using only a few grains. Thank you.
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