Herbs (River Cottage Handbook No. 10) by Nikki Duffy

  • Mayonnaise (page 159)

    from Herbs (River Cottage Handbook No. 10) Herbs (River Cottage Handbook No. 10) by Nikki Duffy

    • Categories: Sauces, general; Vegetarian
    • Ingredients: egg yolks; English mustard; tarragon vinegar; olive oil
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  • Apple herb jelly

    • etcjm on August 27, 2020

      Did with rosemary. Worked an absolute treat. Hate using pectin and this recipe does not require it. Ate tonight with cold chicken and salad. Looks beautiful in the jar with the herb suspended. Will definitely make more using windfall apples. Thyme jelly next.

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  • ISBN 10 1408808838
  • ISBN 13 9781408808832
  • Published Mar 01 2012
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Herbs are the most liberating and confidence-boosting of ingredients: grow some and you feel like a proper gardener, bring some into the kitchen and you feel like a proper cook. They allow you to experiment and bring individuality to your cooking while, at the same time, anchoring you in sound culinary tradition because herbs are often responsible for those key flavours that 'make' a dish. Not only that but they are a step on the road to a more self-sufficient, homegrown, organic way of eating. In the first part of the book, Nikki explains how to get the most from herbs. She outlines the basic choosing, picking and using guidelines. The second part is a catalogue of herbs, each with grow-your-own notes, flavour descriptions and mini-recipes. Among the forty herbs that Nikki describes are basil, bay, bergamot, chives, coriander, dill, fennel, horseradish, hyssop, marigold, mint, oregano, parsley, perilla, rocket, rosemary, sage, scented geraniums, tarragon, thyme, wild garlic, and winter savory. Following this are sixty wonderful and adaptable recipes for everything from herb-scented cakes and biscuits to soups, stuffings and tarts, where more than one herb is, or can be, used. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs, Herbs is a must-have book for every kitchen.

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