Herbs

River Cottage Handbooks #10

by Nikki Duffy

Herbs are the most liberating and confidence-boosting of grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating. In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, marjoram, mint, parsley, perilla, rocket, rosemary, sage, scented geranium, tarragon, thyme, wild garlic and winter savory. Following this are over fifty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, Herbs is a must-have book for every kitchen.

Genres: Cooking, Cookbooks, Gardening, Reference, Food

256 pages, Hardcover

First published March 1, 2012

Reviews

[Daniel Myatt · Rating 4 out of 5]

A handy and useful read! Especially in these odd times.

I've now a whole heap of herbs growing and seeds growing!

A nice gentle, helpful read.

[Charlotte · Rating 5 out of 5]

This little book is a gem. Lots of herbs listed with succinct information on planting, care, and harvesting, not to mention interesting recipes and ideas to incorporate herbs in the kitchen. Lovely photos too. I checked this book out from the library but knew right away that I needed it in my personal library.