Brings together 51 accomplished North American chefs (including Emeril Lagasse and Alice Waters) to share 125 of their favorite herb recipes everything from appetizers to desserts. All recipes were tested in the author'ss home kitchen and scaled to family-sized proportions. The selection of herbs 30 in all covers all of the most popular supermarket herbs. Also includes general tips for buying and storing herbs.
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Book Description
Editorial Reviews
From Library Journal
This attractive book features 30 fresh herbs, from anise hyssop and basil to stinging nettle and thyme. Keser provides well-written and informative introductions for each one, and recipes from 51 top U.S. and Canadian chefs show imaginative ways to cook with them. Even the supermarket's fresh-herb selection is no longer limited to parsley and maybe dill, and most cooks will find this a handy compendium.
Copyright 1999 Reed Business Information, Inc.
Copyright 1999 Reed Business Information, Inc.
Review
The recipes range from simple to complex; all are tempting. (Patricia Mack Hackensack Record 20000105)
Those who take delight in fresh and distinctive flavors will love these recipes (Myrna Collins Appleton Post-Crescent 20000119)
Emeril Lagasse, Alice Waters, and dozens of other chefs share their secrets and recipes. (Better Homes and Gardens 20000301)
Delightful and the recipes are truly inspirational. This book is perfect for people who enjoy gourmet cooking and gardening. (Shirley Reis Kliatt 20000101)
Those who take delight in fresh and distinctive flavors will love these recipes (Myrna Collins Appleton Post-Crescent 20000119)
Emeril Lagasse, Alice Waters, and dozens of other chefs share their secrets and recipes. (Better Homes and Gardens 20000301)
Delightful and the recipes are truly inspirational. This book is perfect for people who enjoy gourmet cooking and gardening. (Shirley Reis Kliatt 20000101)
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5.0 out of 5 stars
All the Herbs that Fit,
By
This review is from: My Favorite Herb: How North America's Great Chefs Savor the Flavor of Herbs (Paperback)
According to the blurb on the back cover, herbs add dazzle to any dish and for the most part I've got to say that's true. In this book you'll find an introductory chapter on herbs, then you'll find the chapters broken down by herbs in alphabetical order from anise hyssop to thyme. Each chapter has a few recipes from world renowned chefs featuring a dish or appetizer with the chapter's herb.
Though one particular herb is missing, you know the one, the one you can put in brownies, other than that, you'll find quite a range here. I really like Emeril Lagasse's Fall River Clam Chowder in the thyme chapter and Jamie Shannon's Shrimp Creole with Rice Seasoned with Bay in the bay chapter. In fact I've served these two recipes together on several occasions with great success. This is just a delightful cookbook that I just love and I think you might too.
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