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Editorial Reviews
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According to DeBaggio, Linnaeus in 1792 could name eight species of basil, arguably the most popular culinary herb today. A wealth of varieties are available with distinctive aromas, flavors, and forms--enticing cooks and gardeners alike. DeBaggio's enthusiastic guide celebrates basil's origins, delves into its lore, explains the compounds produced by the plant's "little chemical factory," and offers cultural advice. Most of all, Debaggio helps clarify the many types of basil. Whether growing basil for its beauty or purchasing plants to harvest, lovers of this ancient herb can utilize the guide's up-to-date information and will enjoy Belsinger's appealing array of recipes. Alice Joyce
Review
Basil takes the reader on an ambrosial journey of flavor and fragrance. The first part of Basil covers ever aspect of the history, planting, growing, harvesting, and storing basil in all its varieties. The latter part of Basil is dedicated to some of the most mouthwatering, appetite generating recipes any herb lover could hope for. From "Salad with Purple and Lettuce Leaf Basils" and "Corn and Roasted Red Pepper Pudding" to "Italian Style Pesto" and "Citrus Sorbet with Opal Basil", Basil is one book that will taken down from the kitchen cookbook shelf and browsed through again and again and again. -- Midwest Book Review
See all Editorial Reviews
According to DeBaggio, Linnaeus in 1792 could name eight species of basil, arguably the most popular culinary herb today. A wealth of varieties are available with distinctive aromas, flavors, and forms--enticing cooks and gardeners alike. DeBaggio's enthusiastic guide celebrates basil's origins, delves into its lore, explains the compounds produced by the plant's "little chemical factory," and offers cultural advice. Most of all, Debaggio helps clarify the many types of basil. Whether growing basil for its beauty or purchasing plants to harvest, lovers of this ancient herb can utilize the guide's up-to-date information and will enjoy Belsinger's appealing array of recipes. Alice Joyce
Review
Basil takes the reader on an ambrosial journey of flavor and fragrance. The first part of Basil covers ever aspect of the history, planting, growing, harvesting, and storing basil in all its varieties. The latter part of Basil is dedicated to some of the most mouthwatering, appetite generating recipes any herb lover could hope for. From "Salad with Purple and Lettuce Leaf Basils" and "Corn and Roasted Red Pepper Pudding" to "Italian Style Pesto" and "Citrus Sorbet with Opal Basil", Basil is one book that will taken down from the kitchen cookbook shelf and browsed through again and again and again. -- Midwest Book Review
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