KITCHEN HERBS: The Art and Enjoyment of Growing Herbs and Cooking with Them by Sal Gilbertie

KITCHEN HERBS: The Art and Enjoyment of Growing Herbs and Cooking with Them

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KIRKUS REVIEW

A split-down-the-middle variation on the usual seedpack-to-table herb book, this begins with fairly standard and straightforward gardening advice, arranged in an alphabetical run through a fairly standard garden of about two dozen herbs. Perhaps the most notable entry deals with the humble oregano plant: Gilbertie describes four varieties, warns that what you buy for oregano in a nursery or spice jar is more likely something else, and suggests that ""if it reminds you of pizza, it's the real thing""--but not always. The split comes with the chichi recipe section, which follows the same alphabet front arugula salad with walnut oil and raspberry vinegar (the arugula is the ""herb"") to grilled cluck breast marinated in red wine and thyme and sauced with raspberry vinegar (again), honey, shallots, and crÉme fraiche. Some of the trendy foodie contrivances sound more likely--well, why not wonton pumpkin ravioli with basil-cilantro-jalapeno pesto and toasted goat cheese? But then, who needs microwave marmalade and mayonnaise with frozen tangerine juice in an herbal cookbook? In the end, then, an overcultivated plot likely to produce more rue than remembrance.

Pub Date: May 1st, 1988
Publisher: Bantam