Cooking Herbs, Spices, Condiments
Kitchen Herbal
From Garden to Kitchen, New Perspectives on Herbs
- Publisher
- Whitecap Books
- Initial publish date
- Jan 2016
- Category
- Herbs, Spices, Condiments, Reference, Herbs
-
Paperback / softback
- ISBN
- 9781770502291
- Publish Date
- Jan 2016
- List Price
- $45
Classroom Resources
Where to buy it
Description
The culmination of 40 years of experience gardening, teaching and cooking, Kitchen Herbal is bestselling author and culinary herbalist Pat Crocker's comprehensive guide to herbs and their culinary applications. Equal parts guidebook and cookbook, Kitchen Herbal explores the lore and medicinal histories of 42 essential herbs, tracing their roots from the garden to the kitchen in over one hundred fantastic recipes that highlight the unique flavours and specific nutritive benefits of each individual herb. Packed from cover to cover with charts, diagrams and gorgeous full—colour images, Kitchen Herbal is an exhaustive resource that considers herbs for their remedial uses (in salves, tinctures, creams and scrubs), as well as for the crucial role they play in elevating taste (through syrups, butters, dressings, salts, or just on their own). Learn how to transform a simple meal into a spectacular one, as Pat demonstrates the effectiveness of herbs through fresh and flavourful recipes like:
— Lemon Tarragon Linguini
— Moroccan Fattoush with Bergamot Salsa Verde
— Rosemary and Fava Bean Summer Soup
— Elderberry Chicken Tagine
— Lavender Fudge
More than a garden—variety handbook, Kitchen Herbal will educate and inspire for many meals to come.
About the author
Pat Crocker (Neustadt, Ontario CA) is the author of 18 cookbooks and a culinary herbalist with more than 1.25 million books in print. She was honored twice by the International Herb Association’s Professional Award, and also received the 2009 Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (both published by Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild.The past president of both the Ontario Herbalists’ Association and Home Economics Associations, Pat actively participates in the Herb Society of America, the International Herb Association, the International Association of Culinary Professionals, Cuisine Canada, and the Culinary Historians of Canada.patcrocker.comThe author lives and works in Neustadt, Ontario, Canada.
Excerpt: Kitchen Herbal: From Garden to Kitchen, New Perspectives on Herbs (by (author) Pat Crocker)
Herbs add spirit to cooking. They awaken and stimulate the palate, adding an extra dimension of liveliness in return for very little effort. With assertive herbs in the pot, there is less need for salt, butter and cream. To start cooking with herbs, use only one new herb each time you try a dish. But be generous. Fresh herbs have a richer, smoother, more complex flavour than do dried herbs which tend to be sharp or bitter. For that reason, fresh herbs can be measured by the handful or sprig.