Herbs

(Hardback)

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Description

Herbs have a transformative power they can lift a dish from ordinary to sublime. Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance growing whether you have a full herb garden or simple pots on the windowsill with delicious, imaginative recipes. Find recipe inspiration for more common herbs and discover how to use those herbs that arent so readily available in the supermarket.

Judith shares a huge collection of recipes that have been tried and tested at her herb cookery school from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. It also includes herb features, which provide a wealth of further quick recipes and ideas for:
Pestos, made with a variety of herbs
Herb syrups and sugars
Herb ices
Preserving recipes with herb flavourings
Herb cheeses, and many more

Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.

Reviews

"My good friend Judith has written a most desirable book. With great expertise, she mixes her herbs masterfully, making sense of improving one's food. Well done Judith." --Antonio Carluccio, O.B.E., author of Carluccio's Complete Italian Food

Author Bio

Judith Hann is a science journalist and editor of Herbs magazine. She was the well-loved presenter on the BBCs Tomorrows World for 20 years, and has also written the bestselling How Science Works. Judith lives in the Cotswolds, in a farmhouse surrounded by a wonderful herb garden (which has been featured on Gardeners World and Rick Steins Food Heroes), where she grows the herbs that she uses for her herb cooking classes.