The Herbal Palate Cookbook

The Herbal Palate Cookbook

by Maggie Oster, Sal Gilbertie
     
 

Turn any meal into a feast of exciting culinary creations with fresh herbs! If you're a cook, a gardener, or just appreciate the way herbs enhance any dish, you'll love this wonderfully imaginative cookbook from two award-winning herb experts.

Oster and Gilbertie have collected 150 simple yet elegant recipes for appetizers, salads, soups, main and side dishes,

Overview


Turn any meal into a feast of exciting culinary creations with fresh herbs! If you're a cook, a gardener, or just appreciate the way herbs enhance any dish, you'll love this wonderfully imaginative cookbook from two award-winning herb experts.

Oster and Gilbertie have collected 150 simple yet elegant recipes for appetizers, salads, soups, main and side dishes, breads and muffins, desserts, and drinks -- all featuring fresh herbs as their focal ingredient.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Fresh herbs enliven salads and soups, meats and breads, desserts and beverages, say herb supplier Gilbertie (Kitchen Herbs) and Oster (Herbal Vinegar), in this recipe collection jam-packed with interesting food facts and notes of caution. The useful sidebars and subtitles include the warning alongside Sorrel Vichyssoise, for example, that sorrel should be eaten sparingly because of its high oxalic content. We also learn that marjoram substitutes for oregano if a milder taste is preferred in Chicken Ragout with Olives, Oregano and Cilantro, and that the bittersweet flavor of lavender, ordinarily used as a scent, can enhance egg dishes, soups, salads and desserts. Recipes are an eclectic blend of current food interestsfrom updates on American classics like Arugula Burgers and Blueberry-Sage Muffins to such international-style offerings as Malaysian Rice, a Middle Eastern-inspired Grilled Salmon with Burnet-Yogurt Sauce and the tropical Mango/Papaya/Mint Mousse. Oster's photographs deliver visual inspiration, and a handy quick-reference guide advises on how to cultivate 60 herbs. The chapter on year-round container gardening is key to the enterprise, however, as many herbs showcased here have a limited availability. BOMC/The Good Cook selection. (Sept.)
Library Journal
Horticulturist Oster is the author of numerous books, including several other cookbooks; Gilbertie, who runs a wholesale herb business, is also the author of several titles on herbs. In their well-written collaboration, they offer 100 delicious and fresh recipes, along with growing and culinary information on herbs from anise to violet. And they detail container gardeningboth indoors and outso that even city dwellers should find the horticultural material of as much interest as the recipes. Recommended.

Product Details

ISBN-13:
9780882669151
Publisher:
Storey Books
Publication date:
01/09/1996
Pages:
176
Product dimensions:
8.67(w) x 10.31(h) x 0.71(d)

Meet the Author


A leading expert in herbs, Sal Gilbertie is the president of Gilbertie's Herb Gardens, Inc., of Westport (where he holds year-round decorating workshops) and Easton, Connecticut, where he resides. An herb supplier to garden centers across the country, his business is a family affair--his wife, Marie, and his four children are involved in the operation as well. Sal's books include: Herbs for the Holidays, Home Gardening at Its Best, Herb Gardening at Its Best and Kitchen Herbs, which received an International Association of Culinary Professionals (IACP) award. Sal has appeared on many television and radio shows, including Martha Stewart Living, Home Matters on the Discovery Channel, and the Home Show on the Lifetime Channel.

Author Maggie Oster has been cooking since she was five years old. A trained horticulturist, freelance writer and photographer, Maggie has also written other Storey book titles including Herbal Vinegar and Herb Mixtures & Spicy Blends. In addition, she has written the books The Potato Garden, Flowering Herbs, Gifts and Crafts from the Garden and Recipes from an American Herb Garden. She attended graduate school at Cornell University, and was former editor of an indoor and container-gardening magazine based in Seattle, Washington. Maggie has also contributed to Rodale's Basic Natural Foods Cookbook, has written monthly columns for The Weekend Gardener Journal and Louisville Today magazines, and won an award for an article and photographs on cooking with edible flowers in The Newark Star-Ledger. She lives in Kentucky.

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