Take advantage of the growing interest in herbal cooking with this book from a beautifully presented unique series.
Book Description
Editorial Reviews
From the Back Cover
Chili, jalapeo, bell, and banana -- more and more cooks are becoming savvy about the wide world of peppers. Peppers Love Herbs presents more than 30 recipes that marry this appealing food to flavorful herbs such as oregano, dill, basil, chives, and parsley.
The attractive and sumptuous combinations offered include salads, sauces, soups, main dishes, and appetizers -- with garden-fresh peppers sparking each fresh culinary idea. Every cook, new or experienced, will want to try these imaginative mixtures.
About the Author
Besides editing Storey's Fresh from the Garden Cookbooks, Ruth Bass is also a columnist and features editor for the award-winning Massachusetts daily newspaper The Berkshire Eagle, and has written for other publications that include The Boston Globe, The Cleveland Plain Dealer, and Yankee magazine. The titles in her Fresh from the Garden Cookbooks are: Herbal Breads, Herbal Sweets, Herbal Soups, Herbal Salads, Tomatoes Love Herbs, Onions Love Herbs, Peppers Love Herbs, and Mushrooms Love Herbs. She also co-authored the book, Teen Careers with Ralph Freas, and was one of several authors for the book, Massachusetts: Recipes for All Seasons. Ruth has three children and lives with her husband in Richmond, Massachusetts.
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Peppy peppers,
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This review is from: Peppers Love Herbs (Fresh from the Garden Cookbook) (Hardcover)
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