Enjoy the distinctive taste of fresh herbs in your cooking, with this collection of 30 fabulous herb-filled recipes. Herbs add taste and aroma to a variety of dishes, from soups and appetizers to fish, chicken, meat, vegetarian dishes, salads, desserts and drinks. This book shows you how to use them to their full potential, whether picked from the garden, bought fresh from the supermarket, or used in dried form. A concise illustrated guide provides an at-a-glance directory of common culinary herbs, plus useful techniques such as chopping, freezing and drying. The recipes include delights such as Fillets of Haddock Baked with Thyme & Garlic, and Herb Garden Dressing. With 100 photographs, this is a handy book for cooks who like to prepare fresh and fragrant food. This book is part of the Cook’s Kitchen Series, and has been written by a professional chef and all the recipes have been properly tested in our chef’s own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.
About the Author
Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.