The Mediterranean Herb Cookbook: Fresh and Savory Recipes from the Mediterranean Garden (Paperback)

~ (Author), Grey Crawford (Photographer)

Editorial Reviews

From Publishers Weekly

Moving beyond the French table (Potager: Fresh Garden Cooking in the French Style; The Food and Flavors of Haute Provence), Brennan explores the light and easy side of Mediterranean-herb-inspired fare. This collection of 120 recipes features simple-to-prepare yet flavorful dishes, ideal for "busy schedules that have little room for complex preparations." The book is organized into three main sections: "Using Culinary Herbs," "Growing Your Own Herbs" and recipes. The first section covers 27 different types of green and woody herbs, followed by kitchen techniques on cutting, cooking and preserving herbs. The encyclopedic entries that describe each herb often prove less than enlightening for readers, as Brennan digresses to the regional culinary uses of herbs (e.g., angelica, popular in Sicily, southern Spain and southwestern France, is carved into various shapes) instead of focusing on where and when American home cooks can find them. In contrast, beautiful photography by Grey Crawford showcases a winsome repertoire of appealing and healthful recipes, including Pork and Kumquat Skewers with Dried Thyme and Lavender, Green and Yellow Snap Bean Salad with Summer Savory, Pasta with Pressed Purple Basil Leaves and Blossoms, and Grilled Peaches Topped with Rosemary Marscapone. "Basic Herbal Recipes" deliver a tasty sample of herb-based butters, sauces, marinades and beverages. Brennan concludes by offering gardening tips to green thumb hopefuls in "Growing Your Own Herbs." In the end, Brennan's garden-fresh approach to dining will appeals to the senses. (May)
Copyright 2000 Reed Business Information, Inc.

Review

Moving beyond the French table (Potager: Fresh Garden Cooking in the French Style; The Food and Flavors of Haute Provence), Brennan explores the light and easy side of Mediterranean-herb-inspired fare. This collection of 120 recipes features simple-to-prepare yet flavorful dishes, ideal for "busy schedules that have little room for complex preparations." The book is organized into three main sections: "Using Culinary Herbs," "Growing Your Own Herbs" and recipes. The first section covers 27 different types of green and woody herbs, followed by kitchen techniques on cutting, cooking and preserving herbs... beautiful photography by Grey Crawford showcases a winsome repertoire of appealing and healthful recipes, including Pork and Kumquat Skewers with Dried Thyme and Lavender, Green and Yellow Snap Bean Salad with Summer Savory, Pasta with Pressed Purple Basil Leaves and Blossoms, and Grilled Peaches Topped with Rosemary Marscapone. "Basic Herbal Recipes" deliver a tasty sample of herb-based butters, sauces, marinades and beverages. Brennan concludes by offering gardening tips to green thumb hopefuls in "Growing Your Own Herbs." In the end, Brennan's garden-fresh approach to dining will appeal to the senses.

 

See all Editorial Reviews

Product Details

• Paperback: 156 pages
• Publisher: Chronicle Books; Paper edition edition (March 1, 2000)
• Language: English
• ISBN-10: 0811819906
• ISBN-13: 978-0811819909
• Product Dimensions: 10 x 9.6 x 0.6 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #813,880 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

23 of 23 people found the following review helpful:

5.0 out of 5 stars Everything you need to know about Herbs, July 5, 2000

By A Customer

Although this book is identified as a cookbook it contains much more than basic recipes. This book is targeted to the cook who not only wanders the supermarket aisles hoping to find fresh herbs but also the cook who grows his/her own herbs. Drawing the reader in with beautiful photographs this cookbook includes a section with a description of herbs divided into the categories of green herbs and woody herbs. I found the hints for what flavors the herb complements and how to prepare the herbs especially helpful. In addition to basic recipes for appetizers, main courses, and desserts, this cookbook also included a section for sauces, herb marinades, herb-flavored oil and vinegars, and beverages. The last part of the book is devoted to tips on growing herbs. This section provides a range of information - from ease of starting from seed to preferred growing conditions. This contains just the right amount of information for a cook to get started on an herb garden without overloading the reader with detailed gardening instructions.

8 of 8 people found the following review helpful:

4.0 out of 5 stars now for something completely different..., September 6, 2002

By	NotATameLion (Michigan) - See all my reviews (TOP 500 REVIEWER)

I want to take a moment here to thank Georgeanne Brennan. With her "Mediterranean Herb Cookbook" she has done us all a favor.

Being a connoisseur of sorts when it comes to cookbooks (at least the ones the library allows me to get my hands on), I must start by saying how spotty most cookbooks are. Rarely do you come across a book that can handle putting two good recipes on opposing pages, much less giving you consistent ones throughout.

Yet Mrs. Brennan has done just that--her Mediterranean Herb Cookbook is filled with consistently great recipes. Not only that, there are a whole lot of recipes to choose from. From entrees, breads, and salads to drinks, marinades and spice mixtures--this book has it all.

If this is not enough, Mrs. Brennan provides information about the herbs themselves--their characteristics, how to grow them, how to dry and store them. This book is packed with great stuff!

In a book so filled with treasures, it is hard to pick a favorite recipe. Yet I believe that the Rosemary-Walnut Flatbread, if it has not become a favorite, will at least become a staple in my repertoire. It is an excellent variant on traditional flatbread (I used black walnuts and it was amazing).

I give "The Mediterranean Herb Cookbook" my full recommendation.

7 of 7 people found the following review helpful:

5.0 out of 5 stars What could be better than fresh food enhanced with herbs?, August 13, 2002

By	V.J. Billings (Mountain Valley Growers Squaw Valley, CA USA) - See all my reviews

Georgeanne Brennan lives a charmed life with homes in both the US and Provence, France. She teaches regional cooking in France, emphasizing what is in season. This cookbook celebrates all our favorite herbs: Lavender, Rosemary, Mint, Oregano, Thyme and more. Luscious recipes for every course and helpful instructions for making simple dishes elegant are indicative of Ms. Brennan's expertise.
Whether you want to serve a stylish main course like Halibut Kabobs with Winter Savory and Lemon or a fun sweet like Apple Crumble with Lavender, the four recipe sections--Small Dishes, Salads and Soups, Main Courses, Breads and Sweets, and Basic Herbal Recipes--will provide ample selections. In Basic Herbal Recipes, Herb Blends like herbs de Provence, Herb Butters, Sauces, Marinades, Beverages, Oils and Vinegars are included (over 50 recipes in this section alone).