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The herbal kitchen : cooking with fragrance and flavor

Author: Jerry Traunfeld; John Granen
Publisher: New York : William Morrow, ©2005.
Edition/Format:   eBook : Document : English : 1st edView all editions and formats
Database:WorldCat
Summary:
The secret to transforming easy dishes into extraordinary meals? Fresh herbs. In The Herbal KitchenThe Herbal KitchenThe Herbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Traunfeld, Jerry, 1959-
Herbal kitchen.
New York : William Morrow, ©2005
(DLC) 2004060924
(OCoLC)57283734
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jerry Traunfeld; John Granen
ISBN: 9780062039781 0062039784
OCLC Number: 795523593
Notes: Includes index.
Description: 1 online resource (viii, 264 pages) : color illustrations
Contents: From the Herb Garden to the Cutting Board 2 --
Herb Garden Beginnings 10 --
Botanical Beverages 38 --
Savory Soups 52 --
Four Seasons of Salads 70 --
Fast Suppers 92 --
Delighting a Crowd 130 --
Intimate Feasts 150 --
Garden Buddies: Vegetables with Herbs 178 --
A Few Breads 204 --
Herb Garden Endings 214.
Responsibility: Jerry Traunfeld ; photographs by John Granen.

Abstract:

The secret to transforming easy dishes into extraordinary meals? Fresh herbs. In The Herbal KitchenThe Herbal KitchenThe Herbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to choose bay laurel over California bay, and what type of lavender is best for cooking. Filled with stunning photos of the herbs, the techniques for handling them, and the finished dishes, Jerry's definitive guide is sure to be a classic, reached for again and again.

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