Cooking with Herbs: 50 Simple Recipes for Fresh Flavor [NOOK Book]

Overview

In the fresh, vibrant pages of Cooking with Herbs, cooking teacher and best-selling cookbook author Lynn Alley offers fifty delicious recipes for cooking with ten of the most popular culinary herbs, as well as tips for growing your own fresh herbs at home.
In profiles on mint, dill, rosemary, thyme, parsley, tarragon, and sage, as well as basil, cilantro, and oregano, seasoned chef Lynn Alley proves that cooking with fresh herbs is an easy way to add flavor without a lot of ...
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Cooking with Herbs: 50 Simple Recipes for Fresh Flavor

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Overview

In the fresh, vibrant pages of Cooking with Herbs, cooking teacher and best-selling cookbook author Lynn Alley offers fifty delicious recipes for cooking with ten of the most popular culinary herbs, as well as tips for growing your own fresh herbs at home.
In profiles on mint, dill, rosemary, thyme, parsley, tarragon, and sage, as well as basil, cilantro, and oregano, seasoned chef Lynn Alley proves that cooking with fresh herbs is an easy way to add flavor without a lot of fuss—or a lot of fat—and that it’s so easy anyone can do it. Best of all, you don’t need a plot of land to grow your own flavorful herbs. A simple container garden will do the trick, and you’ll learn how to get the most out of it. The key to cooking with fresh herbs is to keep things simple and let the flavor of the herbs shine, so the recipes are made with only a few readily available ingredients that showcase the vibrancy of each herb in all its taste-bud-awakening goodness.  With mouthwatering recipes for sensational seasonings, spreads, and dressings, as well as dishes such as Apple, Sage, and Hazelnut Rounds; Cheddar, Mustard, Garlic, and Chive Mac 'n' Cheese; Mexican-Style Pizza with Green Chile Sauce, Coriander, Cumin, Cilantro, and Oregano; Polenta with Two Cheeses, Basil, and Oregano; Potatoes Rosti with Indian Flavors; Sunday Scones with Currants, Dried Strawberries, Candied Lemon, and Rosemary; Savory Tomato Sorbet with Tarragon, Chervil, and Parsley; and Deep Chocolate and Peppermint Cheesecakes, this beautiful collection of herb essentials is great for cooks and would-be gardeners alike. So get your herb on, and grow your culinary repertoire in Cooking with Herbs.
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Editorial Reviews

Publishers Weekly
After an ambling introduction, Alley (The Gourmet Slow Cooker) gets to her point in this tepid collection of 50 dishes meant to inspire cooks to incorporate fresh herbs into their meals. Rather than offer recipes for a particular set of herbs, Alley focuses on courses, starting with soups and salads and working her way through mains, spreads, and "small indulgences" like Savory Tomato Sorbet with Oregano and savory cheesecakes. The great irony is that the majority of her dishes, particularly her soups, could have a lot more body and flavor if she simply reverted to traditional methods by using homemade stock or even canned broth. Instead, all her soups rely on water for body, while other dishes like macaroni and cheese, pasta with alfredo sauce, margherita pizza, and scones—while perfectly serviceable—are pedestrian and have been done (often better) many times before. There's nothing innovative here, and her use of herbs is predictable. Granted, there are flashes of ingenuity (Grits with Smoked Gouda, Sharp Cheddar, Onions, Chives and Parsley; DIY herbed teas; and a savory cheesecake that incorporates goat and feta cheeses with thyme, sage, and rosemary), but they're not enough to save this collection of forgettable, phoned-in recipes. (Apr.)
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Product Details

  • ISBN-13: 9781449431631
  • Publisher: Andrews McMeel Publishing, LLC
  • Publication date: 4/2/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 1
  • Sales rank: 750,901
  • File size: 13 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Lynn Alley began her cooking career as a teacher at a middle school, where she and her students gained renown selling their handmade gourmet items at Neiman Marcus. Since leaving the classroom, she has traveled to teach cooking in southern France and throughout the western United States. She has contributed articles on both food and wine to the San Diego Union Tribune, the Los Angeles Times, the San Francisco Chronicle, Fine Cooking, Cook's Illustrated, The Herb Companion, Natural Home, Organic Style, Yoga Journal, and Organic Gardening, and has authored several best-selling cookbooks.
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Sort by: Showing 1 Customer Reviews
  • Posted May 2, 2013

    From the garden to the table, cooking teacher and best-selling c

    From the garden to the table, cooking teacher and best-selling cookbook author Lynn Alley shows cooks and gardeners how to make the most of ten popular fresh herbs--including mint, dill, rosemary, thyme, parsley, tarragon, sage, basil, cilantro, and oregano--in this giftable, merchandisable, full-color cookbook.

    In the fresh, vibrant pages of Cooking with Herbs, cooking teacher and best-selling cookbook author Lynn Alley offers fifty delicious recipes for cooking with ten of the most popular culinary herbs, as well as tips for growing your own fresh herbs at home.

    I am an avowed herbaholic. I love fresh herbs!! I couldn't wait to dive into this book! I was so surprised to find very little in this book. There is a tiny section on having an herb garden, but just your very basic information. The recipes were very simple to say the least! This might be a good book for a very beginner cook that wants to cook with fresh herbs, but it offered little to me.

    I received a free digital copy of this book to read and give an honest review. All thoughts and opinions are my own.

    Was this review helpful? Yes  No   Report this review
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