Accent on Seasoning
Apr 02, 2018

Accent on Seasoning

By Maryann Miano

Accent on Seasoning

How do we make food taste good?  We read books like Irma Mazza’s entitled, Accent on Seasoning to help us gain ideas for creating a flair for flavor.  It’s available from the Colts Neck Library’s Catherine Henning collection.

This stand-by cookbook of well-seasoned recipes is prepared by an author who shares with her readers the secrets of wonderful cookery and the pleasures of the art.  She includes little-known bits of culinary information to add to the charm but never strays from being practical.  Ms. Mazza’s love for cooking comes through and keeps the readers entertained.

The steps to seasoning “to taste,” require patient learning.  “What seasoning, how much, and to whose taste” are questions this book attempts to answer.  There are three chapters devoted to seasonings and a fourth devoted entirely to sauces teaching how to subtly bring the flavors of the garden to the table.

She lists seasonings into groups such as aromatics, spices, and condiments, explaining how they affect the palate with pungent, acidic, sweet, or salty flavors.  The book presents each seasoning then identifies it and its potential on your dishes.  The book covers not only the standard seasonings of oregano, parsley, salt and pepper, and the like, but it talks about seasonings such as basting liquors, anchovies, fats and oils, sour cream, and coconut.

There are complete chapters on recipes for meat, vegetables, soups, salads, fish, and poultry.  A chapter on staples such as rice, potatoes, and pasta is loaded with ideas to help bring out their flavors.  In the final chapter we can read about tempting casseroles and curries prepared in advance that are tasty as can be—with the proper seasonings.


Serve with a dollop of sour cream and chives on top.

8 large cabbage leaves

3 tablespoons butter

1 pound ground beef

1 onion finely chopped

2 tablespoons minced parsley

1 teaspoon thyme

1/4 pound brown rice

Salt and pepper


3 tablespoons butter

1 cup bouillon

1 cup tomato sauce

Parboil the cabbage leaves 2 minutes to make them pliable.  Remove from water, cool, and dry with a towel.  Cut out the big portion of the center rib.  In a skillet, melt butter, fry beef until slightly browned, add onion, stir and fry 5 minutes more.  Add parsley, thyme, and the rice which has been cooked and cooled.  Salt to taste and add pepper.  Divide meat mix into 8 parts.  Put 1 part on the end of a cabbage leaf, and roll and fold it into a fat sausage, tying it with heavy white thread.  Make 8 rolls.  Roll them in flour, Ray in butter, and lay in a casserole.  In the skillet mix and heat bouillon and tomato sauce, add salt and pepper to taste, and pour over the rolls.  Cover and cook 1 hour at 350 degrees, adding a little more bouillon if the sauce seems to cook away—there should be some to spoon over the rolls to serve.

Recipe from Accent on Seasoning, page 265, By Irma G. Mazza, Publisher: Little, Brown and Company, 1957.