The Essence of Herbs: A Fingertip Guide to the Common Culinary Herbs

Front Cover
AuthorHouse, 2007 - Cooking - 44 pages
"The Essence of Herbs" is designed to provide today's busy professional, including parent and homemaker, with the basic information that he or she needs to select, grow and use culinary herbs in a mere 42 pages and very few words. It is an accessible, easy to use guide to the thirteen most common and most usable culinary herbs; basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon and thyme. It presents only the essential information in easily digestible snippets. After some very useful introductory information on growing and using herbs in a general sense, and on their compatibility with food and with each other, each herb is explored on two facing pages. These two pages include the particular herb as a background illustration to aid the reader in recognizing the herbs in their shopping expeditions. The page on the left contains descriptive information on the origin and history of the herb, along with a descriptiuon of its flavor and aroma profile and suggestions on food compatibility and synergism with other herbs. The page on the right contains two or three basic recipes designed to showcase the particular herb. This is a book designed for accessibility and ease of use to meet the needs of the dedicated home cook who doesn't have the time, or inclination to pour through the many excellent reference books on herbs that are available.
 

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User Review  - biunicorn - LibraryThing

The Essence of Herbs A Fingertip Guide to the Common Culinary Herbs by Terry D Gulden, PhD This little book absolutely has it all from yummy recipes to the history of each herb and how it fits into ... Read full review

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Terry D. Gulden offers readers an alternative to an exhaustive, hard-to-use herb encyclopedia. The Essence of Herbs is a simple guide to cooking with herbs. One of the helpful attributes to this book is the chart that proposes combinations of herbs and vegetables or meats. There are hints on how to keep herbs fresh and successfully blended.
My favorite part of The Essence of Herbs is the wonderful recipes. I have always enjoyed cooking with herbs. Rosemary, garlic, and chives are my favorite. Once I read the recipes, I decided to try several. The Parsley and Garlic Chicken and Rosemary Roast Potatoes are now family favorites. Gulden has me looking forward to spring and my fresh herb garden. The Essence of Herbs is a necessity for every kitchen. This would also make a great gift.
Reviewed by Debra Gaynor [...]
 

Contents

An Herb Primer
viii
Dill
16
Tarragon
30
Copyright

Common terms and phrases

Bibliographic information