A Handful of Herbs Inspiring Ideas for Gardening Cooking and Decorating Your Home With Herbs
April 28, 2009 by Cooking With Herbs · Leave a Comment
A Handful of Herbs Inspiring Ideas for Gardening Cooking and Decorating Your Home With Herbs
The cultivation and use of herbs has three main purposes: culinary, medicinal and aromatic, with many appearing in more than one category. In general herbs are easy to cultivate, growing well in most soil types or in containers on a window sill. They associate well together and herb gardens have a particularly natural appeal. Amongst the vast number of plants worldwide that are cultivated as ‘herbs’, a smaller group have been grown in this country in kitchen gardens for centuries, planted close by the house to be easily on hand when required. The culinary and aromatic uses of herbs are self-evident, and their long medicinal and cosmetic history involves folklore, old wives’ tales and superstition as well as undoubtedly effective treatments and applications. Given the size of the subject, comprehensive reference books about herbs tend to be hefty tomes. This is a much more manageable size, a good entry-level book for anyone who has developed an interest in herbs. It is aimed at the first-time or novice gardener, cook or homemaker and is divided into sections: growing herbs, using herbs in various ways around the house, and cooking with herbs. The section on cooking has a selection of recipes where the flavouring obtained from specific plants is an essential ingredient. There is also a discussion of the 20 most popular and versatile herbs, and an A-Z section where the attributes of a further 75 are listed. These two sections are useful for reference when looking up cultivation requirements, propagation methods and other technical information. This is a very attractive looking book, square format with a pleasing layout, excellent photographs in the cooking and homemaking sections, and very good quality colour reproduction generally. (Kirkus UK)
User Ratings and Reviews
4 Stars Excellent for the crafter and herb lover!
I really enjoyed reading this book and am reading it again right now. I loved the recipes and the photos are great. Good reference book for those getting into the field of herbs, whether it be for growing or for crafting.
4 Stars Had to have one for myself
I bought this book as a gift, but had to buy two so I could keep one. It covers all the standard herbs in the standard way, but what stands out in this little book are the photos of some very creative uses for the herbs. The “cooking with herbs” section is also well done and I’ve actually used some of the recipes! The print is very small, but the typeface is clear and simple so that helps to keep it readable.
Cooking With Herbs and Spices
April 28, 2009 by Cooking With Herbs · Leave a Comment
With so many exciting varieties of herbs and spices now available, cooking with them has never been so inspiring. There are enticing recipes for Soups and Salads, such as Mint and Parsley Salad, and original Starters and Light Meals like Baked Ricotta and Herb Terrine. Main Courses include Fried Bream Thai-Style and Coriander Chicken with Fenugreek, while Vegetables includes Sage Buttered Baby Leeks and aubergine Imam Bayildi, Pasta, Rice and Bread are given wonderfully intense flavours in dishes such as Purple Basil Ravioli with Truffle Butter and Perfumed Persian Pulow. Finally, Sweet Things features the indulgent Fig on a Cushion with Thyme-scented Syrup and the delicious Mexican Chocolate with Vanilla Cream. *A unique collection of delicious recipes from around the globe. *Luscious photography by Peter Cassidy.
The Herb Garden Gourmet Grow Herbs Eat Well and Be Green
April 28, 2009 by Cooking With Herbs · Leave a Comment
The Herb Garden Gourmet Grow Herbs Eat Well and Be Green
Grow and enjoy the ultimate green food - herbs that are fresh, local, seasonal, and delicious.
Two of America’s most beloved pastimes, cooking and gardening, come together in this delightful book of herb-gardening tips and innovative recipes. From the garden to the kitchen, Tim Haas and Jan Beane have captured the pleasure of growing, harvesting, and cooking with herbs such as basil, mint, oregano, and garlic.
The Herb Garden Gourmet begins with explicit directions and suggestions for planning, planting, and cultivating your own fresh herbs. Then Tim and Jan move into the kitchen, to utilize each herb in delicious recipes, incorporating the flavors and flare only found in fresh herbs. Highlighted with history, lore, cooking tips, and information about herbal health benefits, this book also includes lots of room to jot down notes and recipes, allowing green thumbs and chefs to add, modify, or create their own culinary endeavors.
“One of the most comprehensive cookbooks we’ve ever seen on herbs and healthful cooking, and we highly recommend it to anyone who is interested in making the most of their favorite dishes.”
Donna and Jimmy Dean
“One of the best written and informative books on cooking and gardening with herbs, from drying herbs to planning your own herb garden and how to cook with them.”
Nathalie Dupree, TV Chef and author of many cookbooks, including Nathalie Dupree’s Shrimp and Grits Cookbook
Cooking With Herbs and Spices Easy Low Fat Flavor
April 28, 2009 by Cooking With Herbs · Leave a Comment
Cooking With Herbs and Spices Easy Low Fat Flavor
“Judy Gilliard understands that most of us want to eat well and healthfully, but don’t want to spend hours in the kitchen. This book keeps it simple, fresh, and fine. I like this book and you will too.” — Linda Ellerbee, bestselling author of And So It Goes, syndicate columnist, and president of Lucky Duck Promotion
Cooking with Herbs and Spices
April 28, 2009 by Cooking With Herbs · Leave a Comment
Fact-filled, entertaining text describes how to prepare and use herbs in marinades, salad dressings, stuffings, more; tells what herbs and spices best complement meats, sauces, vegetables, fish, poultry, desserts. Includes 300 mouth-watering recipes: from marinated lamb to California spice cake.
Cooking with Herbs
April 28, 2009 by Cooking With Herbs · Leave a Comment
Herb aficionados Emelie Tolley and Chris Mead offer dozens of delicious recipes that make use of the garden’s edible bounty. No longer relegated to the role of “flavor accents,” herbs and edible flowers take center stage in these creative and sophisticated recipes, bringing flavor, color, and texture to a variety of entr*ees, soups, salads, pastas, breads, desserts, and drinks. Full-color photographs.
User Ratings and Reviews
3 Stars A trifle dissapointing
Compared to Tolley and Mead’s other excellent herb books, this one was a trifle dissapointing. Althought the photographs were stunningly beautiful and the text was good, the recipes themselves were pretentious and impractical for the home cook who is busy tending their herb garden! I do not have the time or the means to be a gourmet cook, althought I do enjoy using herbs in my quick everyday meals. I wish the book would have given more practical recipes, although I did enjoy reading it and looking at the lovely photopraphs.
4 Stars Inspiring book with lovely photos for healthy food.
Cooking with herbs is one of my favorite books for inspiration when my meals become boring.It is the kind of cookbook that you sit and read from cover to cover and the recipes that I have tried work. More than that it gives me the courage to be adventurous.
2 Stars Great pictures but wasn’t what I thought it would be
Cooking with Herbs was great to look through but one important ingredient was left out. The great Northwest. It had Europe, Northeast, California and so on but no Northwest. For shame. I haven’t read all of it as yet and I’m not sure I will, but it wasn’t the type of cookbook that I was looking for. Too much text and not enough recipes. Am I wrong but are there herb recipes for ordinary food? I love shopping on line and Amazon is great but if I could have seen this book before buying I probably wouldn’t have bought it. But there were great pictures.
The Herb Society of Americas Essential Guide to Growing and Cooking With Herbs
April 28, 2009 by Cooking With Herbs · Leave a Comment
The Herb Society of Americas Essential Guide to Growing and Cooking With Herbs
Fresh herbs offer a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? Which part of a lemongrass plant has the best flavor? Can I really eat the geraniums growing in my flower bed? This indispensable guide from The Herb Society of America takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs, along with easy-to-follow recipes that will surely impress even the most discerning palate.
Ranging from Alliums (onions, chives, and garlic) to Zingiber (ginger), the volume’s first section provides horticultural information for each of the sixty-three herbs found in the National Herb Garden’s Culinary Garden, including common and botanical names, family, place of origin, hardiness, and general light and soil requirements. Botanical sketches accompany many of the entries. Each entry also includes a short history of the herb, gardening basics, and suggestions for using the herb in your kitchen. Culinary herbs without Generally Recognized as Safe (GRAS) Status are included in a separate section, with an explanation of their history and ornamental value. An informative introduction to this section compares several different definitions of the word herb, explains the advantages of fresh over dried herbs, describes the proper storage and use of spices, and suggests the best timing and methods for harvesting herbs.
In the second part of the book, HSA members offer classic and creative recipes for more than two hundred dishes incorporating a variety of herbs. Learn how to use the aromatic and flavorful herbs in your garden to enhance stews and casseroles, create dips and pestos, and add a new dimension to your favorite liqueurs. Among the mouth-watering recipes featured are Lemon Basil Tea Bread, Chicken Linguine with Fennel and Tarragon, Five-Herb Pasta Salad, and Rosemary Fizz.
The concluding section of the book contains a fascinating personal tour of the two-and-one-half-acre National Herb Garden, which lies in the heart of Washington, D.C., at the center of the United States National Arboretum, and of its various themed areas, including the Knot Garden, the Antique and Heritage Rose Garden, the Dye Garden, the Colonial Garden, the Native American Garden, the Beverage Garden, the Medicinal Garden, and many others. Complete plant lists accompany the description of each garden.
Green thumbs and gourmets alike will find inspiration in these pages to look at herbs in new ways–perhaps to see beyond their cupboards and into their own yards for ways to liven up their meals–and will gain the knowledge and confidence to grow and use herbs effectively. More than a gardening book, more than a cookbook, The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs will prove to be an indispensable companion for all herb lovers.
376 pages, 7 Halftones, 32 Line Drawings, 6.25 x 9.25
User Ratings and Reviews
4 Stars HSA member review
Although happy with the information on individual herbs and wonderful recipes, this is not a book I could recommend to a beginning herb gardener because NO color drawings or photographs of any of the herbs described.
4 Stars Herb society book
This is a very good book for people who are looking for a practical guide on the use and growing of herbs. It is not a flashy book but has information that I have not found elsewhere such as lists of herbs grown in the National Herb gardens. Although the recipes are not extensive, the ones included are interesting and unusual.
This is a wonderful book to add to a collection of herb books but could easily be the only book a person would need to get started with herbs.
5 Stars Creative Ideas
The book is a great source of information about incorporating fresh herbs into your every day cooking. After looking for some time, I finally found a comprehensive cookbook for cooking with herbs.
1 Star Church-Group Cookbook
I expectated plenty of good evidence-based information on growing herbs from the Herb Society of America. What I got was 100 pages of general info on every herb out there and then 150 pages of unproven recipes. I have better herb information from most other sources. I would never have bought this book off the shelf. I felt like I was reading a church fundraising cookbook What a disappointment. I expected better from the Herb Society of America.
5 Stars Learn to Enjoy Herbs
Outstanding and delightful! This book offers readers tried and true recipes with herbs but also provides informative herb gardening information. A wonderful gift and must-have for anyone interested in learning more about the cultivation and culinary uses of herbs!
Cooking with herbs: Basic Pesto (Richmond Times-Dispatch)
April 21, 2009 by Cooking With Herbs · Leave a Comment
Cooking with herbs: Fresh Herb Butter (Richmond Times-Dispatch)
April 21, 2009 by Cooking With Herbs · Leave a Comment
Spice it up: Workshop to focus on cooking with herbs (The Lexington Dispatch)
April 21, 2009 by Cooking With Herbs · Leave a Comment
