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Herbs: From Cultivation to Cooking

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Pages: 244

Language: English

Book format: An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Publisher: Pelican Publishing Company (19 Dec. 1979)

By: Margaret Minster (Editor), Nina Ransohoff (Illustrator), Herb Society of Greater Cincinnati (Compiler)

Cooking with Herbs, often associated with the finest kitchens and gourmet creations, can also add exciting new flavors to the most ordinary everyday dishes.

This volume, containing more than 400 recipes compiled by the Herb Society of Greater Cincinnati, will point the way for the experienced chef and the novice cook as well. These tasty recipes, many of them contributed by well-known restaurants, renowned chefs, and other culinary authorities, will allow the imagination to soar-- and enable the reader to add endless savory variations to daily menu planning.

Advice is also given on how to grow herbs, inside and out of doors, and how to preserve them in their prime. A detailed cultivation, propagation, and preservation chart shows the best methods for growing and drying particular herbs.

Tips also are provided on decorating with herbs throughout the year.

Read online or download a free book: Herbs: From Cultivation to Cooking.pdf

Read online book - Herbs: From Cultivation to CookingDownload book - Herbs: From Cultivation to Cooking.pdf

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