The culmination of 40 years of experience gardening, teaching and cooking, Kitchen Herbal is bestselling author and culinary herbalist Pat Crocker's comprehensive guide to herbs and their culinary
The culmination of 40 years of experience gardening, teaching and cooking, Kitchen Herbal is bestselling author and culinary herbalist Pat Crocker's comprehensive guide to herbs and their culinary applications. Equal parts guidebook and cookbook, Kitchen Herbal explores the lore and medicinal histories of 42 essential herbs, tracing their roots from the garden to the kitchen in over one hundred fantastic recipes that highlight the unique flavours and specific nutritive benefits of each individual herb. Packed from cover to cover with charts, diagrams and gorgeous full—colour images, Kitchen Herbal is an exhaustive resource that considers herbs for their remedial uses (in salves, tinctures, creams and scrubs), as well as for the crucial role they play in elevating taste (through syrups, butters, dressings, salts, or just on their own). Learn how to transform a simple meal into a spectacular one, as Pat demonstrates the effectiveness of herbs through fresh and flavourful recipes like:
— Lemon Tarragon Linguini
— Moroccan Fattoush with Bergamot Salsa Verde
— Rosemary and Fava Bean Summer Soup
— Elderberry Chicken Tagine
— Lavender Fudge
More than a garden—variety handbook, Kitchen Herbal will educate and inspire for many meals to come.
Culinary Herbalist, Home Economist, author of 18 cookbooks, Pat Crocker grows and knows herbs from garden to kitchen. In 2011, she received the International Herb Association Professional Award given for outstanding contributions to the Herb Industry and in 2009 she received the Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. She is the co—author of Everyday Flexitarian and Flex Appeal, both from Whitecap Books. She lives in Neustadt, Ontario.
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Herbs add spirit to cooking. They awaken and stimulate the palate, adding an extra dimension of liveliness in return for very little effort. With assertive herbs in the pot, there is less need for salt, butter and cream. To start cooking with herbs, use only one new herb each time you try a dish. But be generous. Fresh herbs have a richer, smoother, more complex flavour than do dried herbs which tend to be sharp or bitter. For that reason, fresh herbs can be measured by the handful or sprig.
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FEATURES / WHY BUY
— As an all—in—one herb encyclopedia and herbal cookbook, this book has the value of two books for the price of one
— With herbal remedies (in the form of salves and tinctures) and spa recipes (like bath oils and body scrubs) this book has an appeal well beyond the traditional culinary set
— Pat Crocker is a well—established author and notable herbalist, with bestselling publications and numerous awards to her name
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