Editorial Reviews
Book Description
Fresh herbs evoke images of healthful food, rustic and elegantly earthy. People love cooking with herbs, but most don't know how to use even the most common herbs to their fullest flavor. With award-winning author Linda Dannenberg's new cookbook, the home cook can fill this gap. The 85 easy-to-prepare recipes (from the south of France, the U.S., the Caribbean, Greece, Italy, and other countries) showcase myriad uses for a variety of herbs-from Provençal Tomato Tartelettes to Crème Brûlée with Lavender. Some are the creations of top chefs, including celebrated chef Philippe Legendre of the Hôtel George V, three-star chef Pierre Gagnaire, and Rocco DiSpirito of New York City's Union Pacific, but many also come from the author's own repertoire. In addition to the recipes, there are tips on less common uses for herbs. A glossary, describing the herbs and providing information on what foods they are most compatible with, how to prepare them, and how to store them, completes the book.
About the Author
LINDA DANNENBERG, the author of ten previous books writes frequently on European cuisine, travel, and decorative arts for The Wine Spectator, Town & Country, Victoria, and House Beautiful. Her cookbooks include Alain Ducasse: Flavors of France (Artisan), French Tarts (Artisan), Paris Bistro Cooking (Clarkson N. Potter), Paris Boulangerie-Pâtisserie, (Clarkson N. Potter), and Perfect Vinaigrettes: Appetizers to Desserts (STC).
ELLEN SILVERMAN is an accomplished still life and food photographer based in New York. She has photographed numerous cookbooks and cookbook covers, including Grains, Rice, and Beans (Artisan), American Home Coooking (Broadway Books), and Sarabeth's Cookbook (Broadway Books). Her photographs appear regularly in such magazines as Metropolitan Home, Victoria, and Bride's.
Fresh Herb Cooking,Linda Dennenberg,Stewart, Tabori and Chang,158479061X,Cookery (Herbs),Cooking,Cooking / Wine,Herbs,Specific Ingredients - Herbs, Spices, Condiments,Cooking / Herbs, Spices, Condiments
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