Favorite Recipes With Herbs

by Ranck, Dawn J.; Good, Phyllis Pellman

• ISBN13: 9781561483921
• ISBN10: 1561483923
• Format: Paperback
• Copyright: 2003-11-01
• Publisher: Good Books

Summary

This basic cookbook presents savory recipes which utilize herbs in day-to-day cooking. Hundreds of easy-to-use recipes, gathered and tested by the top herb shops in the country! These are practical but absolutely scrumptious recipes which offer herb dishes for lunch, dinner, and even breakfast. Includes the 14 most commonly grown herbs, as well as tips for gardening and storing. Exquisite line drawings.

Author Biography

     
     For years, Dawn J. Ranck has been growing herbs, cooking with herbs, teaching about herbs, and generally spreading her contagion about the little plants and the way they enliven food. She is an advocate of bringing herbs to everyon's kitchens, not just to the cooking artists'. Ranck lives and pastors a church in Hatfield, Pennsylvania.

Table of Contents

The Recipes
About This Cookbook	3	(2)
Appetizers and Snacks	5	(25)
Beverages	30	(7)
Condiments	37	(26)
Butters, Dressings, Pestos, Vinegars
Breads, Rolls, and Muffins	63	(19)
Breakfast Foods	82	(8)
Soups and Stews	90	(15)
Salads	105	(18)
Vegetables	123	(19)
Main Dishes	142	(62)
Grains, Meats, Poultry, and Fish
Desserts	204	(14)
About the Herbs
Basil	218	(2)
Bay	220	(2)
Chives	222	(2)
Cilantro and Coriander	224	(2)
Dill	226	(2)
Lemon Balm	228	(2)
Lovage	230	(2)
Mint	232	(2)
Oregano and Marjoram	234	(2)
Parsley	236	(2)
Rosemary	238	(2)
Sage	240	(2)
Tarragon	242	(2)
Thyme and Lemon Thyme	244	(2)
Index of Herbs	246	(15)
Index of Recipes	261	(23)
About the Authors	284

Excerpts

Excerpt
About This Cookbook
Cooking with herbs is like being part of a small rebellion. The pleasure of growing our own food -- even a few stalks of basil or rosemary -- helps many of us withstand our too-full lives and concrete and macadam worlds.
The satisfaction of cooking with fresh ingredients -- perhaps some lemon thyme or apple mint -- brings energy both to preparing food and to eating it. We are not -- we will not be -- completely captive to packaging and advertising and carry-in speed meals!
Herbs, with all their personality, liven up any dish, yet don't require a major cooking production. They are, in fact, humble ingredients in what they ask of a cook. But they sing out when they are put in place -- either mixed in early, or added impromptu at the end of preparing a dish.
Herbs do their part, whether fresh or dried, albeit with somewhat different effect. So you don't need your own pot or garden, or even supermarket-fresh varieties, to add herbs to your meals. We give suggested portions of both fresh and dried herbs in most recipes in this book.
Favorite Recipes with Herbs is a cookbook. Herbs have medicinal and cosmetic and aromatic properties, but we do not cover those uses here.
Instead, we offer cooking recipes using 14 herbs within easy reach of most of us who live within temperate or subtropical climates. These herbs are not exotic plants. They are good for beginning herb growers; they are favorites of veteran herb farmers.
We have also tapped the knowledge and experience of herb shopkeepers across the country. What a wonderful variety of recipes has resulted! What downright useful and imaginative tips!
Join this growing group of cooks. Favorite Recipes with Herbs will give you many recipes and ideas to follow -- and will likely lead you to experimenting happily on your own, freed from bland cooking forever!
--Dawn J. Ranck and Phyllis Pellman Good