A Cook's Guide to Growing Herbs, Greens and Aromatics

A Cook's Guide to Growing Herbs, Greens and Aromatics

by Millie Owen, Karl W. Stuecklen
     
 

This charming and comprehensive book tells the inquisitive cook everything he or she needs to know about growing and eating a wide range of culinary plants from this gastronomic trio of herbs, greens, and aromatics (the latter including vegetables such as carrot, celery, and shallot that impart flavor and aroma to other foods). Containing practical instruction on… See more details below

Overview

This charming and comprehensive book tells the inquisitive cook everything he or she needs to know about growing and eating a wide range of culinary plants from this gastronomic trio of herbs, greens, and aromatics (the latter including vegetables such as carrot, celery, and shallot that impart flavor and aroma to other foods). Containing practical instruction on cultivation, freezing, canning, drying, and foraging, the book�s core is the individual discussions on the culinary uses of each plant. All the well-known names are here, from basil to thyme, but the book also features the less-familiar horehound, milkweed, wormwood, purslane, and many more - forty-seven in all. Recipes abound in each section. Millie Owen left the New York publishing world for Vermont, where, with her husband, she raised a family and cultivated a rich and varied garden.

Product Details

ISBN-13:
9780394734545
Publisher:
Knopf Doubleday Publishing Group
Publication date:
04/01/1978
Edition description:
1st ed
Pages:
263

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >