Classic Herb Cookbook (Classic cookbook) - Softcover

A few years ago, the only fresh herb generally found in American supermarkets was parsley. Thanks to the growth of gardening, burgeoning ethnic populations, and increasing demand for fresh ingredients year round, cilantro, basil, and arugula have become common market items. Norman carefully catalogs the spectrum of fresh culinary herbs, distinguishing the many varieties of basil and parsley as well as describing less familiar herbs, such as epazote and woodruff. Newly fashionable Asian herbs get equal treatment. A brief chapter on edible flowers emphasizes that herbs decorate as well as perfume cooking. Norman provides simple recipes to help readers explore uses for herbs they encounter. Clear photographs and useful text descriptions help cooks identify and understand the culinary role of each herb. Both cooks and gardeners will find this guide functional, attractive, and easy to use. Mark Knoblauch