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Kitchen Herbal: Making the Most of Herbs for Cookery and Health

Cookbooks, Food & Wine

Mességué, Maurice

Peter, Madeleine

Cooking by Ingredient

Collins

FOOD FOR FREE

MABEY, RICHARD

Published to tie in with the third series of the acclaimed Channel 4 River Cottage , this book draws on Hugh Fearnley-Whittingstall's experiences at his home in Dorset. Hugh writes:"There are two reasons why you may want to buy this book. The first is more or less selfish, because the main aim here is simply to help you enjoy your life more - your life with food, that is. One of the most satisfying things about my life at River Cottage is that I've hardly ever had a bad meal here. Of course I've burned things and messed up once in a while. But I rarely have that experience that used to seem all too common, where I find myself thinking "why am I eating this rubbish?" The second reason is more political. This book is written with a strong awareness that our current food production system leaves a great deal to be desired. Most of the meat we eat comes from industrially farmed animals who lead miserable lives and are fed on inappropriate diets. It is neither as tasty nor as healthy as it should be. Much of the fruit and vegetables we eat is the product of intensive agriculture that pollutes the land we live on and leaves unnecessary residues on and in the produce. I don't like that, and I know more and more people who feel the same way. How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more." With over 100 recipes, and Simon Wheeler's acclaimed photography, "The River Cottage Cookbook" should appeal to all downshifters and to all those who prefer their food to be full-blooded and wholesome.

The River Cottage Cookbook

FEARNLEY-WHITTINGSTALL, Hugh

Harpercollins Pub, Ltd.

Imaginative yet accessible dishes that don't rely on fragile, perishable ingredients--perfect for no-time-to-shop cooks and for weekend retreat kitchens.

Gourmet Pantry: Pasta

Stacey, Jane

Harper

One of the building blocks of classic dishes, beans are the scrumptious focus of this new title in the innovative Gourmet Pantry series. With just a handful of beans, discover 40 delicious recipes including a Pineapple and Black Bean Salsa, and a Tuscan Bean Soup.

Beans (Gourmet Pantry)

Gluck, Sandra

Gallagher, Dana

Collins Pub San Francisco

Few foods inspire as passionate a response as garlic. The very word conjures up images of rich and delectable dishes - Italian pasta, Chinese stir-fries, Mediterranean sauces, French everything. Few foods are reputed to, possess such powers - from warding off vampires and the common cold to preventing heart disease. Scientists study it, chefs experiment with it, and the rest of us revel in it.The International Garlic Cookbook brings together nearly 50 recipes from around the world, selected from the popular Best Of cookbook series. All show off the "stinking rose" in its wonderful variety - whole or chopped, quickly saut6ed or slowly roasted, robust or gentle. Garlic fanciers can indulge their fantasies with Roasted Garlic from the Mediterranean, all-American Garlic Mashed Potatoes, North Beach Cioppino from California, France's classic Chicken with 40 Cloves of Garlic, and Italy's popular Fettuccine al Pesto. Here, too ,are Garlic Soup from Spain, Stir-Fried Spinach with Fragrant Garlic from China, and Steamed Mussels Layered with Thai Herbs from Thailand. Beautiful color photographs throughout bring this extraordinary culinary collection to life.

The International Garlic Cookbook

Collins Publishers SanFrancisco

William Morrow Cookbooks

Herbs: Delectables for All Seasons is a celebration of the rituals and pure delights found within the vast world of herbs. This covers all things herbal, including lore and history, gardening and growing, recipes for edibles, medicines, and perfumes, plus a wide variety of accoutrements and ideas for herb and art lovers alike.

Herbs: Delectables All Season (Delectables for All Seasons Series)

Koch, MaryJo

A delightful addition to the Delectables for All Seasons series. Besides everyday kinds of spices such as salt and pepper, SPICES reveals a long list of fragrant spices that can be used for any number of things. Includes recipes, gardening tips, and home remedies. 80 color illustrations.

Spices: Delectables for All Seasons (Delectables for All Seasons Series)

Harpercollins

Lovely to look at, wonderfully fragrant, and packed with flavor, fresh and perserved summer fruits can add color, spice, and sweetness to a variety of dishes all year round. This book evokes the flavor of summer with a collection of 40 marvelous recipes, plus tips on growing, buying, storing, and preparing many different fruits. 48 photos.

Summer Fruit: Country Garden Cookbook

Waycott, Edon

An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines. 
 For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.

Balsamic Vinegar Cookbook

Halm, Meesha

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