A full catalog of herbs is accompanied by two sections of step-by-step recipes for classic dishes, as well as more than one hundred other mouth-watering original dishes, salads, deserts, herbal drinks, breads, preservatives, and relishes.
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A few years ago, the only fresh herb generally found in American supermarkets was parsley. Thanks to the growth of gardening, burgeoning ethnic populations, and increasing demand for fresh ingredients year round, cilantro, basil, and arugula have become common market items. Norman carefully catalogs the spectrum of fresh culinary herbs, distinguishing the many varieties of basil and parsley as well as describing less familiar herbs, such as epazote and woodruff. Newly fashionable Asian herbs get equal treatment. A brief chapter on edible flowers emphasizes that herbs decorate as well as perfume cooking. Norman provides simple recipes to help readers explore uses for herbs they encounter. Clear photographs and useful text descriptions help cooks identify and understand the culinary role of each herb. Both cooks and gardeners will find this guide functional, attractive, and easy to use. Mark Knoblauch
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4.0 out of 5 stars
Nice cookbook,
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This review is from: The Classic Herb Cookbook (Classic Cookbooks) (Hardcover)
An inspiration for me as I look to start my own herb garden. Beautiful color photos. I can't wait until spring comes and I can make more use of it!
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