Jekka's Herb Cookbook

Overview

"What's exciting and clever about what Jekka has done with this book is that she's focused on a 'hit-list,' her top-50 cooking herbs of all time, and gives you delicious and exciting ways of using them." — From the foreword.

Jekka McVicar — whom Jamie Oliver dubbed the "queen of herbs" — has assembled a special collection of her top-50 ...

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Overview

"What's exciting and clever about what Jekka has done with this book is that she's focused on a 'hit-list,' her top-50 cooking herbs of all time, and gives you delicious and exciting ways of using them." — From the foreword.

Jekka McVicar — whom Jamie Oliver dubbed the "queen of herbs" — has assembled a special collection of her top-50 favorite herbs. Each herb is described in detail, including its Latin and common names as well as:

  • Its botanical features and varieties
  • A history of the herb in cooking
  • How to harvest and use the herb
  • Non-culinary uses
  • The most important and useful varieties of that herb
  • Suggestions for using excess harvest

Jekka's Herb Cookbook also features
250 original recipes that use her top-50 garden herbs. The recipes include:

  • Salads
  • Sandwiches
  • Stews
  • Beverages
  • Desserts
  • Meat
  • Poultry
  • Seafood dishes
  • Condiments and sauces

There are international recipes, such as salsa verde, and familiar favorites, such as caraway seed cake. Extraordinary color illustrations highlight McVicar's knowledgeable and enthusiastic descriptions.

For cooks and herb gardeners, Jekka's Herb Cookbook is a fascinating guide to using herbs in practical and inspiring recipes.

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Editorial Reviews

Publishers Weekly
Veteran organic herb farmer McVicar (The Complete Herb Cookbook) collects her 50 favorite herbs into this all-encompassing reference. From angelica to wild strawberries, McVicar imparts a wealth of knowledge, including historical uses, growing and harvesting tips, and ideas for getting the most out of a surplus yield for each plant (a simple and freezable compound butter is often the solution). Even cooks lacking a green thumb will find new favorites among the book's recipes for Basil Mayo, Celery Leaf and Mashed Parsnip Patties, homemade mustards, and Mediterranean Tomato and Rosemary Soup. Though some of the entries, like Good King Henry, Elder, and Rock Samphire, a cousin of fennel, aren't as common on these shores as they are across the pond, cooks interested in broadening their herbal repertoire will appreciate their inclusion even if they never attempt Marigold Cookies or Horseradish Vinegar. Rounded out with dinner party trivia—Catnip has antiseptic qualities and is a terrific accompaniment to lamb, Roman soldiers were given garlic cloves daily to sustain their strength, lavender's great at keeping flies out of the kitchen—McVicar's eminently readable guide to herbs is sure to inspire and liven up many a meal. (Feb.)
www.valeaston.com
Like most of the recipes in the book, the food is simple, tasty and reasonably healthful.
— Valerie Easton Plant Talk
New York Times Holiday Gift Guide
Alluring ... Evokes spring from cover to cover, with illustrations by Ms. McVicar's daughter, Hannah, that suggest William Morris patterns.
Washington Post
Washington Post Top 10 Cookbooks for 2011.
Hobby Farm Home - Sarah Dorroh Sweeney
One of the great things about an herb garden is its sheer abundance. In no time at all, your garden bed and flower pots can be overflowing with flowering herbs. The biggest problem: What to do with it all. Enter Jekka's Herb Cookbook. Organized alphabetically by herb, this tome is perfect for those wanting to cook from their garden. From angelica to wild strawberry, 50 herbs are profiled, each with a description that includes its properties and varieties, its history in cooking, how to harvest and use it, and suggestions for using the excess. Did we mention the recipes? Simply turn to what you're growing, and you'll be rewarded with an incredible selection.... Jekka's Herb Cookbook will help ensure you enjoy your harvest and don't waste a leaf.
www.valeaston.com - Valerie Easton Plant Talk
The Brits are still making beautiful books, thank goodness. Heavy, quality paper, lovely design, and detailed color drawings make Jekka McVicar's first cookbook a pleasure to handle even if you never cooked from it. But you will, for who can resist recipes like Lemon Verbena Creme Brulee, or Mum's Mint Sauce? From ideas on how to use up excess arugula (pesto) to a clever and aromatic way of baking fennel bulbs, the cookbook is practical as well as pretty.... From angelica to wild strawberries you'll enjoy Jekka's wisdom and creativity, as well as all her ideas on how best to put what you grow to good use. Okay, I'm off to whip up a batch of Zucchini, Dill and Parlsey Pancakes... like most of the recipes in the book, the food is simple, tasty and reasonably healthful.
New York Times Holiday Gift Guide 2011 - Florence Fabricant
Jekka McVicar, an English herb grower and expert, has prepared this alluring volume. The book evokes spring from cover to cover, with illustrations by Ms. McVicar's daughter, Hannah, that suggest William Morris patterns. The chapters give the history of each herb. Of particular utility are the ideas of what to do with an excess of each herb.
Washington Post Top 10 Cookbooks for 2011 - Bonnie Berwick
Washington Post Top 10 Cookbooks for 2011 Called England's Queen of Herbs by superstar chef Jamie Oliver, the author lays out the history and utility of her 50 top garden herbs.
BackHome Magazine
Jekka's Herb Cookbook is full of recipes definitely not seen in all the usual places.
Hobby Farm Home
Jekka's Herb Cookbook will help ensure you enjoy your harvest and don't waste a leaf.
— Sarah Dorroh Sweeney
National Gardener
Known as the "queen of herbs" in her country for both her knowledge and strong advocacy of these useful plants, British author and herb grower Jekka McVicar has compiled a list of fifty-one cooking herbs and plants. Fascinated by their versatility, she has collected and originated recipes in which each is a major ingredient because of its unique flavor. Described in a separate, delightfully illustrated chapter, each herb is reviewed in detail: general characteristics, culture, history in cooking, harvesting and uses (leaves, flowers, seeds, and roots), particular properties such as bitterness, and popular varieties. There are several recipes for each herb, each a gustatory treat, and their instructions are noted for their clarity. A useful glossary of botanical and medicinal information concludes the text. This book is highly recommended for its culinary and horticultural information.
valeaston.com
Like most of the recipes in the book, the food is simple, tasty and reasonably healthful.
— Valerie Easton Plant Talk
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Product Details

  • ISBN-13: 9781554078141
  • Publisher: Firefly Books, Limited
  • Publication date: 9/4/2012
  • Pages: 352
  • Sales rank: 1,403,261
  • Product dimensions: 7.60 (w) x 9.80 (h) x 1.60 (d)

Meet the Author

Jekka McVicar has been growing organic culinary, aromatic, decorative and medicinal herbs for more than 20 years. She owns Jekka's Herb Farm, which has won 59 Royal Horticultural Society gold medals, including 12 Chelsea golds.

Jamie Oliver is a celebrated chef and a best-selling cookbook author. He is the host of TV's The Naked Chef.

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