Herb: A Cook's Companion, from Plot to Plate by Mark Diacono

  • Storing herbs (page 24)

    from Herb: A Cook's Companion, from Plot to Plate Herb by Mark Diacono

    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: herbs of your choice
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Notes about Recipes in this book

  • Herb syrups

    • Crumbles on July 12, 2023

      Tarragon Syrup - well let me tell you, I have now made this 3 times. Yep. In 6 weeks. Wonderful on strawberries. One of the batches was for a gift.

  • Adjika

    • KevinSeattle on August 25, 2023

      This is really simple packs a punch of spicy and weirdly cooling flavor. A little goes a long way. Used a poblano and a green cayenne, but maybe next time skip the cayenne and trust that a medium heat chili would work.

  • Lemon verbena and raspberry cake

    • tmjellicoe on September 12, 2022

      This makes a nice small cake we polished off in an afternoon (just the two of us!). I had to add substantially more milk (as per the instructions) to get to the consistency required to pour.

  • Tarragon gimlet

    • Crumbles on July 12, 2023

      I made Tarragon Gimlets for a pre-supper drink. Let's just say it got the party started! Have made it again since. I usually have a bottle of the syrup in the fridge since discovering the recipe.

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Reviews about this book

  • Eat Your Books

    Another beautiful and interesting cookbook from Diacono.

    Full review

  • Kavey Eats

    ...Herb brings together the genres of growing your own herbs and cooking with them in a way that is at the same time inspiring and practical, earning it a prized permanent place on the bookshelf.

    Full review
  • ISBN 10 1787136353
  • ISBN 13 9781787136359
  • Linked ISBNs
  • Published Apr 15 2021
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom, United States
  • Publisher Quadrille Publishing

Publishers Text

Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than a recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book will explore how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb will also open the door to a few lesser-known flavours. The recipes build on bringing your herbs alive - whether that's a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering 70 innovative recipes that make the most of your new herb knowledge.

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