+44 1803 865913
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.
There are currently no reviews for this book. Be the first to review this book!
Your orders support book donation projects
NHBS is my favorite supplier (very professional and fast). Bravo!
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985