A former BBC MasterChef and winner of the "Sunday Times" Amateur Chef of the Year Award introduces 20 culinary herbs and offers a selection of recipes such as sorrel and pine-kernel soup, courgette and tarragon tortilla, oregano dumplings and dill, and salmon pilaff in filo pastry.
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Book Description
Editorial Reviews
From Booklist
This attractive compendium celebrates herbs--those more commonly used as well as unusual varieties. For cooks who are lucky enough to be able to grow their own herb garden or who have no difficulty finding lovage, sweet cicely, sorrel, or savory at the supermarket, Lawrence offers a good range of dishes that feature these less frequently used herbs. Recipes such as roast grouse with black currants and marjoram or tomato summer pudding (with basil and England's indispensable breakfast spread, Marmite) reveal Lawrence's distinctly British background, but other ethnic influences appear as well in this appealing, user-friendly collection of herbal fare. Alice Joyce
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