9781408808832-1408808838-Herbs: River Cottage Handbook No.10

Herbs: River Cottage Handbook No.10

ISBN-13: 9781408808832
ISBN-10: 1408808838
Author: Nikki Duffy
Publication date: 2014
Publisher: Bloomsbury Publishing
Format: Hardcover 256 pages
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Book details

ISBN-13: 9781408808832
ISBN-10: 1408808838
Author: Nikki Duffy
Publication date: 2014
Publisher: Bloomsbury Publishing
Format: Hardcover 256 pages

Summary

Herbs: River Cottage Handbook No.10 (ISBN-13: 9781408808832 and ISBN-10: 1408808838), written by authors Nikki Duffy, was published by Bloomsbury Publishing in 2014. With an overall rating of 4.3 stars, it's a notable title among other Herbs, Spices & Condiments (Cooking by Ingredient) books. You can easily purchase or rent Herbs: River Cottage Handbook No.10 (Hardcover) from BooksRun, along with many other new and used Herbs, Spices & Condiments books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $1.45.

Description

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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