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The Culinary Herbal: Growing and Preserving 97 Flavorful HerbsBy Susan Belsinger, Arthur O. Tucker
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“This fresh new masterpiece excites the senses!” —Rosemary Gladstar, herbalist and bestselling author
Good cooks know that when it comes to herbs, there is nothing better than those that are clipped fresh from the garden. The Culinary Herbal highlights 97 delicious varieties—like black cumin, fenugreek, lemon balm, and sassafras—that every food lover will want to add to their kitchen garden. In this gorgeously photographed guide, home cooks will learn which herbs offer the most flavor, how to grow them at home, and how to put them to use. Plant profiles are organized alphabetically by herb type and include basic growing information, flavor notes, and culinary uses. Additional information includes step-by-step instructions for harvesting, preserving, and storing, along with techniques for making pastes, syrups, vinegars, and butters.
- Sales Rank: #616368 in Books
- Published on: 2016-01-27
- Original language: English
- Number of items: 1
- Dimensions: 9.10" h x 1.00" w x 7.20" l, .0 pounds
- Binding: Hardcover
- 328 pages
Review
“This must-have reference describes the best herbs and their uses in an entertaining, clear, and practical way.” —Holly H. Shimizu, former executive director of the U.S. Botanic Garden and former curator of the National Herb Garden
“Herb lovers rejoice: this fine collaboration seamlessly marries both authors’ comprehensive knowledge, real enthusiasm, and years of hands-on experience in growing, using, and enjoying just about culinary herb you can think of.” —Renee Shepherd, founder of Renee’s Garden
“Susan Belsinger, first lady of flavor, and Arthur Tucker, the wizard of aroma chemistry, are a formidable duo. Together they perform alchemy, turning basic culinary ingredients into pure herbal gold.” —Deni Bown, past chair of The Herb Society UK and past honorary president of The Herb Society of America
“Nothing like herbs to punch up those veggies. . . . this guidebook walks you through the propagation, harvesting and preserving of herbs.” —The New York Times Book Review
“With lavish color photographs throughout, this clearly written Culinary Herbal goes beyond sage and thyme. . . . a book with wide appeal.” —Booklist
“The Culinary Herbal is a beautiful and appealing addition to the library of any herbal enthusiast. Appropriate for a gardener or a cook, Herbal offers a lovely blending of the senses, and a beautiful glimpse into the possibilities of herbs.” —NYBG’s Plant Talk
“This gorgeously photographed guide covers exactly what herb gardeners need to know to grow healthy, flavorful plants.” —American Herb Association
From the Back Cover
There is nothing more flavorful than herbs fresh-clipped from the garden. Herb experts Susan Belsinger and Arthur Tucker highlight the best varieties of tried-and-true favorites such as basil, thyme, and rosemary and uncommon gems like sassafras, fenugreek, and sweet cicely. You’ll learn how to grow, harvest, and preserve herbs and how to use them in herbal vinegars, butters, pastes, and syrups.
About the Author
Susan Belsinger is a culinary herbalist, food writer, and photographer whose articles and photographs have been published in many national magazines and newspapers. She travels extensively, giving lectures and demonstrations on subjects pertaining to gardening and cooking with herbs.
Art Tucker is a botanist specializing in the identification and chemistry of plants of flavor, fragrance, and medicine. He is the Research Professor and Director of the Claude E. Phillips Herbarium.
Shawn Linehan photographs small farms and farmers mostly around the Portland, Oregon area. With a journalist’s sense of narrative and an artist's eye, she creates intimate, authentic images that celebrate the lives of our environmental stewards who are helping to better our access to local, healthy food.
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