Herbs

Product Description

Herbs are the most liberating & confidence-boosting of ingredients: grow some & you feel like a proper gardener bring some into the kitchen & you feel like a proper cook. They allow you to experiment & 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 & using guidelines. The second part is a catalogue of herbs each with grow-your-own notes flavour descriptions & 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 & winter savory. Following this are over fifty wonderful & adaptable recipes for everything from herb-scented cakes & biscuits to soups stuffings & tarts where more than one herb is or can be used. With an introduction by Hugh Fearnley-Whittingstall & full-colour photographs Herbs is a must-have book for every kitchen.