Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating.
In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel,
horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winter savory.
Following this are over fifty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to
soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, Herbs is a must-have book for every kitchen.
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Book Description Hardcover. Condition: new. Hardcover. Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating.In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winter savory.Following this are over fifty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, Herbs is a must-have book for every kitchen. In the tenth River Cottage Handbook, NikkiDuffy shows how to grow and cook with herbs Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781408808832
Book Description HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # GB-9781408808832
Book Description hardback. Condition: New. Language: ENG. Seller Inventory # 9781408808832
Book Description Hardcover. Condition: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Seller Inventory # 9781408808832-GDR
Book Description Hardcover. Condition: new. Seller Inventory # 9781408808832
Book Description Hardcover. Condition: New. Seller Inventory # DADAX1408808838
Book Description Condition: new. (Hardcover, 2012 ). (2012) recent reprint. 8vo (137 x 206mm). Pp256,ad. Colour photographs, brief bibliography, introduction by Hugh Fearnley-Whittingstall. Matt pictorial boards, issued without a dust-wrapper. Fine new copy. This is another splendid addition to this terrific series. "A thoroughly practical guide to getting the most out of herbs, in the kitchen and in the garden." "Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating. In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winter savory. Following this are over fifty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, Herbs is a must-have book for every kitchen." Contents include: Introduction by Hugh Fearnley-Whittingstall; Making the most of herbs; Growing herbs; Herbs A-Z; Recipes; Useful things. . Seller Inventory # 47807
Book Description Condition: New. In. Seller Inventory # ria9781408808832_new
Book Description Hardcover. Condition: Brand New. 256 pages. 8.00x5.25x1.00 inches. In Stock. Seller Inventory # __1408808838