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By: Judith Hann
Learn how to grow and cook with herbs all year long in this garden-to-table cookbook featuring 120 recipes and practical tips for elevating your food.
Herbs have a transformative power—they can lift a dish from ordinary to sublime. Written by a true herb aficionado, Herbs will show you how to enjoy herbs all year round! Judith Hann skillfully weaves together guidance on cooking and growing herbs—whether you have a full herb garden or simple pots on the windowsill—and shares 120 recipes that have been tried and tested at her herb cookery school. Try your hand at simple herbs sauces and salads. Or experiment with more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce.
Organized by season, you’ll find chapters covering:
• SPRING: Learn about Basil, Chives, Mint, and more—with recipes for herb teas, cheese, and pestos.
• SUMMER: Discover the beauty of summer herbs like dill and lavender, plus recipes for edible flowers and herb ices.
• AUTUMN: Parsley, sage, and sorrel are perfect for autumn—as are herb preserves, oils, and vinegars.
• WINTER: Make the most of rosemary, coriander, and others in recipes for risotto and herb canapes.
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.
Learn how to grow and cook with herbs all year long in this garden-to-table cookbook featuring 120 recipes and practical tips for elevating your food.
Herbs have a transformative power—they can lift a dish from ordinary to sublime. Written by a true herb aficionado, Herbs will show you how to enjoy herbs all year round! Judith Hann skillfully weaves together guidance on cooking and growing herbs—whether you have a full herb garden or simple pots on the windowsill—and shares 120 recipes that have been tried and tested at her herb cookery school. Try your hand at simple herbs sauces and salads. Or experiment with more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce.
Organized by season, you’ll find chapters covering:
• SPRING: Learn about Basil, Chives, Mint, and more—with recipes for herb teas, cheese, and pestos.
• SUMMER: Discover the beauty of summer herbs like dill and lavender, plus recipes for edible flowers and herb ices.
• AUTUMN: Parsley, sage, and sorrel are perfect for autumn—as are herb preserves, oils, and vinegars.
• WINTER: Make the most of rosemary, coriander, and others in recipes for risotto and herb canapes.
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.
