Join Judith Hann on this seasonal journey around a year of culinary
herbs. Packed with recipes, beautiful photography and practical
information on both cooking and growing herbs, this book is the
quintessential guide to transforming your food using herbs you can
grow in your very own garden. Each seasonal chapter is filled with
delicious ideas for simple suppers, spectacular roasts, desserts,
preserves and more. So you can relish the summer scents of Rose
Cake with Herb Cream, or enjoy the winter warmth of baked Fennel
with Parmesan. Drawing on her time as President of the Herb
Society, her successful cookery school, and a lifelong passion for
herbs, Judith Hann unlocks the key to growing and cooking with
these evocative and versatile ingredients.
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