Embark on a year-round culinary journey with this gorgeous garden-to-table cookbook packed with more than 100 yummy recipes, plus practical tips on cooking and growing herbs.
Herbs have a transformative power—they can lift a dish from ordinary to sublime. Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance growing—whether you have a full herb garden or simple pots on the windowsill—with 120 delicious, imaginative recipes.
Find dish inspiration for more common herbs and discover how to use those herbs that aren’t so readily available in the supermarket. Judith shares recipes that have been tried and tested at her herb cookery school—from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. It also includes herb features, which provide a wealth of further quick recipes and ideas for:
• Pestos, made with a variety of herbs • Herb syrups and sugars • Herb ices • Preserving recipes with herb flavorings • Herb cheeses, and many more
Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.
“My good friend Judith has written a most desirable book. With great expertise, she mixes her herbs masterfully, making sense of improving one's food. Well done, Judith.” —Antonio Carluccio, O.B.E., author of Carluccio's Complete Italian Food
Judith Hann is a science journalist and editor of Herbs magazine. She was the well-loved presenter on the BBC's Tomorrow's World for 20 years, and has also written the best-selling How Science Works. Judith lives in the Cotswolds, in a farmhouse surrounded by a wonderful herb garden (which has been featured on Gardener's World and Rick Stein's Food Heroes), where she grows the herbs that she uses for her herb cooking classes.
Embark on a year-round culinary journey with this gorgeous garden-to-table cookbook packed with more than 100 yummy recipes, plus practical tips on cooking and growing herbs.
Herbs have a transformative power—they can lift a dish from ordinary to sublime. Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance growing—whether you have a full herb garden or simple pots on the windowsill—with 120 delicious, imaginative recipes.
Find dish inspiration for more common herbs and discover how to use those herbs that aren’t so readily available in the supermarket. Judith shares recipes that have been tried and tested at her herb cookery school—from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. It also includes herb features, which provide a wealth of further quick recipes and ideas for:
• Pestos, made with a variety of herbs • Herb syrups and sugars • Herb ices • Preserving recipes with herb flavorings • Herb cheeses, and many more
Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.
Praise
“My good friend Judith has written a most desirable book. With great expertise, she mixes her herbs masterfully, making sense of improving one's food. Well done, Judith.” —Antonio Carluccio, O.B.E., author of Carluccio's Complete Italian Food
Author
Judith Hann is a science journalist and editor of Herbs magazine. She was the well-loved presenter on the BBC's Tomorrow's World for 20 years, and has also written the best-selling How Science Works. Judith lives in the Cotswolds, in a farmhouse surrounded by a wonderful herb garden (which has been featured on Gardener's World and Rick Stein's Food Heroes), where she grows the herbs that she uses for her herb cooking classes.
