Herbs: Delicious Recipes and Growing Tips to Transform Your Food

by Judith Hann

Overview

Herbs have a transformative power – they can lift a dish from ordinary to sublime. Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance growing – whether you have a full herb garden or simple pots on the windowsill – with delicious, imaginative recipes - 120 recipes in all. Find dish inspiration for more common herbs and discover how to use those herbs that aren't so readily available in the supermarket. Judith shares recipes that have been tried and tested at her herb cookery school – from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. It also includes herb features, which provide a wealth of further quick recipes and ideas for:


   • Pestos, made with a variety of herbs
   • Herb syrups and sugars
   • Herb ices
   • Preserving recipes with herb flavourings
   • Herb cheeses, and many more

Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.

Product Details

ISBN-13:	9781848993433
Publisher:	Ze'ev Shemer
Publication date:	09/19/2017
Sold by:	Penguin Random House Publisher Services
Format:	eBook
Pages:	240
File size:	51 MB
Note:	This product may take a few minutes to download.

About the Author

Judith Hann is a science journalist and editor of Herbs magazine. She was the well-loved presenter on the BBC's Tomorrow's World for 20 years, and has also written the best-selling How Science Works. Judith lives in the Cotswolds, in a farmhouse surrounded by a wonderful herb garden (which has been featured on Gardener's World and Rick Stein's Food Heroes), where she grows the herbs that she uses for her herb cooking classes.

Editorial Reviews

"My good friend Judith has written a most desirable book. With great expertise, she mixes her herbs masterfully, making sense of improving one's food. Well done Judith."

--Antonio Carluccio, O.B.E., author of Carluccio's Complete Italian Food

From the Publisher