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Author: Katy Holder Publisher: Booksales ISBN: 9780785806660 Category : Cooking Languages : en Pages : 134
Book Description
A comprehensive guide to herb recipes, lore and legend, remedies, and beauty treatments. The culinary and medicinal history of herbs is traced through the ages. There are more than 50 herb recipes. Also includes an herb user's guide and a directory of the most important herbs that tells how to grow, harvest, preserve, and use herbs effectively.
Author: Katy Holder Publisher: Booksales ISBN: 9780785806660 Category : Cooking Languages : en Pages : 134
Book Description
A comprehensive guide to herb recipes, lore and legend, remedies, and beauty treatments. The culinary and medicinal history of herbs is traced through the ages. There are more than 50 herb recipes. Also includes an herb user's guide and a directory of the most important herbs that tells how to grow, harvest, preserve, and use herbs effectively.
Author: Jerry Traunfeld Publisher: Simon and Schuster ISBN: 0684839768 Category : Cooking Languages : en Pages : 480
Book Description
Provides two hundred recipes that incorporate fresh herbs as an essential ingredient to the creation, such as basilwood smoked salmon and apple-rosemary shortcake.
Author: Roberta Hershey Publisher: ISBN: Category : Cooking (Herbs) Languages : en Pages : 16
Book Description
Provides information on growing herbs and their use in cooking. The recipe section (pages 4-7, 10-16) contains 30 recipes divided by meal course. An herb chart (pages 8-9) describes commonly used herbs and the foods that best benefit from the particular flavor of each one.
Author: Lynn Alley Publisher: Andrews Mcmeel+ORM ISBN: 1449431631 Category : Cooking Languages : en Pages : 159
Book Description
This beautifully illustrated guide to growing and cooking with fresh herbs offers 50 recipes that showcase the flavor of basil, sage, mint, and more. Cooking teacher and best-selling cookbook author Lynn Alley shows you how to make the most of fresh herbs, from your own garden to your own table. With profiles on mint, dill, rosemary, thyme, parsley, tarragon, sage, basil, cilantro, and oregano, Lynn proves that fresh herbs are an easy way to add flavor without a lot of fuss—or a lot of fat. Cooking with Herbs features recipes for seasonings, spreads, and dressings, as well as mouthwatering dishes like Apple, Sage, and Hazelnut Rounds; Cheddar, Mustard, Garlic, and Chive Mac ‘n’ Cheese; Polenta with Two Cheeses, Basil, and Oregano; Potatoes Rosti with Indian Flavors; Savory Tomato Sorbet with Tarragon, Chervil, and Parsley; and Deep Chocolate and Peppermint Cheesecakes. Lynn also offers easy tips and techniques for starting your own container herb garden, from picking your plants to choosing the perfect spot—even if you don’t have a yard!
Author: Mark Diacono Publisher: Hardie Grant Publishing ISBN: 1787136426 Category : Cooking Languages : en Pages : 629
Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.
Author: Carol Ann Rinzler Publisher: Checkmark Books ISBN: 9780816041527 Category : Cooking Languages : en Pages : 422
Book Description
Lists over one hundred herbs, spices, and condiments, providing information on their nutritional profile, benefits, possible side effects, chemical makeup, and various uses.
Author: Eugene Walter Publisher: ISBN: 9780929264868 Category : Cooking Languages : en Pages : 213
Book Description
A compendium of history, legends, and anecdotes on more than one hundred herbs and spices also includes tips for cooks and a sampling of recipes
Author: Katy Holder
Author: Katy Holder
Author: Jerry Traunfeld
Author: Roberta Hershey
Author: Lillian N. Meyer
Author: Michigan State University. Cooperative Extension Service
Author: Lynn Alley
Author: Mark Diacono
Author: Claire Loewenfeld
Author: Carol Ann Rinzler
Author: Eugene Walter