The Herb and Flower Cookbook is a cookery book with a difference. Here, you can take your cooking to the next level by cultivating aromatic plants to use when creating unusual and seasonal recipes that are fresh and full of flavour. With over 60 mouth-watering recipes, there is something to suit every occasion, whether a dinner party, family gathering or even just a quick meal for after work. The book is split into 6 chapters and contains such dishes as Pea, purslane and pansy salad, Cheesy ham and chive "shepherd's pie", Raspberry, rose and mint tiramisu, and Geranium sunset. This ingenious book also contains a simple yet practical growing guide which features over 30 herbs and edible flowers, with instructions specific to each on when, where and how to plant, when to pick and what to plant it with. A flavour thesaurus suggests the foods it works with, the taste and how it should be eaten. And although each of the 60 recipes heroes a particular herb or flower, be it sweet or savoury, alternatives are given in case there is a need for an appropriate substitute. The beauty of this book is that these edible plants can be grown in even the tiniest of spaces and are a way to improve your gardening ability, enhance your culinary skills and ensure you impress your friends and family with every meal.
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ISBN:
9781849494168
Format:
Hardback
Pages:
160
Dimensions:
22cm x 17cm
Weight:
700g
RRP:
£16.99
ABOUT THE AUTHOR
Pip McCormac
Having been an interiors and lifestyle journalist for almost 20 years, Pip McCormac is now the editor of Livingetc, the UK's leading contemporary design brand. He has previously worked at ELLE Decoration, Red, Sunday Times Style and Grazia, and written for publications such as The Guardian, ES Magazine and Stylist. He recently relocated from London to Somerset, where he lives with