Cooking with herbs is like being part of a small rebellion. The pleasure of growing our own food -- even a few stalks of basil or rosemary --helps many of us withstand our too-full lives and concrete and lmacadam worlds.
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Editorial Reviews
Review
"I really like this cookbook by Dawn J. Ranck and Phyllis P. Good. They offer fantastic dishes using herbs to flavor a dinner, a light lunch, desserts and breakfasts. Measurements given for both fresh and dry herbs. Try this one." -The Cookbook Collector
"Because the publishers looked to home cooks and herb specialists around the country, most recipes are succinct, workable, and surprisingly fresh." -Central PA
"This is a book to enjoy and to provide a new wisp of taste for everyday eating, as they did in earlier days." -Come-All-Ye
"I am always looking for new herbal recipes, and this book gave me more than a good share of them." -The Herbal Connection
About the Author
For years, Dawn J. Ranck has been growing herbs, cooking with herbs, teaching about herbs, and generally spreading her contagion about the little plants and the way they enliven food. She is an advocate of bringing herbs to everyone's kitchens, not just to the cooking artists'.
Phyllis Pellman Good has had her hand in many cookbooks, authoring The Best of Amish Cooking and The Festival Cookbook, and co-authoring Recipes from Central Market, The Best of Mennonite Fellowship Meals, and From Amish and Mennonite Kitchens.
Phyllis Pellman Good has had her hand in many cookbooks, authoring The Best of Amish Cooking and The Festival Cookbook, and co-authoring Recipes from Central Market, The Best of Mennonite Fellowship Meals, and From Amish and Mennonite Kitchens.
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More About the Author
Good has been part of many cookbook projects, authoring The Best of Amish Cooking and The Festival Cookbook, and co-authoring Recipes from Central Market, Favorite Recipes with Herbs, The Best of Mennonite Fellowship Meals, and From Amish and Mennonite Kitchens. Good and her husband, Merle, live in Lancaster, Pennsylvania, and are co-directors of The People_s Place, a heritage interpretation center in the Lancaster County village of Intercourse, Pennsylvania.
Ranck has been a convinced slow-cooker user for years. She, along with her many friends, have been lining up their various-sized cookers on their kitchen counters before they set off each morning--and coming home to richly flavored full dinners. Ranck lives in Harrisonburg, Virginia.
Ranck has been a convinced slow-cooker user for years. She, along with her many friends, have been lining up their various-sized cookers on their kitchen counters before they set off each morning--and coming home to richly flavored full dinners. Ranck lives in Harrisonburg, Virginia.
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Most Helpful Customer Reviews
32 of 32 people found the following review helpful:
4.0 out of 5 stars
A "must have" for incorporating herbs to enhance food,
By A Customer
This review is from: Favorite Recipes with Herbs (Paperback)
In addition to chapters dedicated to appetizers, beverages, condiments, breads, breakfasts, soup/stews, salads, vegetables, main dishes and desserts, helpful indexes and practical descriptions of each cooking herb offer an educating and useful introduction to 14 fresh and dried herbs. Herb farms and seed shops provided each recipe, and every one that I have prepared has been fairly simple and deliciously successful. This book provides an invigorating introduction for cooks learning to use herbs and is a gem of new ideas and tips for veteran cooks. I highly recommend the cookbook, with the only complaint being that the binding should have been spiral rather than straight-edged; spiral binding is easier to keep open and read when preparing a recipe. The recipes are a must-have!
10 of 10 people found the following review helpful:
5.0 out of 5 stars
Great recipes and a great primer on herbs,
By Jenn L. (Pennsylvania, USA) - See all my reviews
This review is from: Favorite Recipes with Herbs: Using Herbs in Everyday Cooking (Plastic Comb)
This recipe book is very informative. I plan to have an herb garden next spring and will be able to use many of them by following recipes in this book. Some of the recipes are very similar to each other as the book is a collection from people all over the United States but there is overall a wide variety of recipes. Most recipes provide equivalents for dried herbs as well, if you don't have access to fresh ones. The back of the book has a lot of information about each herb and the index is by herb.
10 of 10 people found the following review helpful:
5.0 out of 5 stars
Yummy,
By
This review is from: Favorite Recipes with Herbs (Paperback)
Best herb cookbook I've ever used. Recipes are from herb farms across the country with readily available ingredients and concise instructions. Check out the Zucchini Torte and Herbed Potato Pie. The book also has a section on individual herbs...growing needs, how to use them, etc. A keeper.
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