HERBS WITH EVERYTHING: How To Grow, Preserve, and Cook Them by Sheila Howarth

HERBS WITH EVERYTHING: How To Grow, Preserve, and Cook Them

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KIRKUS REVIEW

Compared to Craig Claiborne's An Herb and Spice Cook Book, this slim volume offers fewer recipes using fewer herbs but provides more facts about the herbs (associations, cultivation, preservation) and has a finer look: delicately-shaded illustrations and several photographs complement the informed text. Occasionally its British origin becomes apparent in the language (blood heat, airing cupboard) and Howarth's choice of some herbs (hyssop, lovage) and exclusion of others (cinnamon, paprika). Nevertheless the recipes are appealing and include basic Continental sauces (bechamel, aioli, pesto) and foods for every course, most of them requiring a reasonable amount of preparation time. A gratifying if nonessential addition.

Pub Date: Nov. 15th, 1976
Publisher: Holt, Rinehart & Winston