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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