By: Jeff Cox and Marie-Pierre Moine
192 pages, Col illus
This is the practical, plot-to-plate guide to growing and cooking with herbs successfully. From Basil to Vervain, this photographic catalogue of more than 130 culinary herbs will teach you everything you need to know on nurturing, harvesting and cooking with herbs. Delve into this little book to find notes on herb flavors, the best growing conditions, storage and how to use them in the kitchen. There are inspirational planting schemes for window boxes and pots including Mediterranean, everyday essentials and salad herbs. It is packed with more than 70 delicious recipes for rubs and marinades, sauces and salsas, flavored butters, cordials, syrups, teas and tisanes, plus charts on best herb-with-food flavor combinations.
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