| For centuries, the Mediterraneans have taken full advantage of a landscape abundant with fresh herbs to create their vibrant, colorful cuisine. With The Mediterranean Herb Cookbook, James Beard Award-winning author Georgeanne Brennan brings the intoxicating tastes and aromas of the Mediterranean right into your kitchen via easy-to-follow instructions on growing, storing, and, most of all, cooking delicious dishes with more than twenty-five popular herbs. From arugula to angelica, basil to borage, Brennan offers 120 healthy, imaginative recipes-including dozens of her favorite sauces, marinades, herbal vinegars, and flavored oils-inspired by such countries as Italy, France, Greece, and North Africa. No matter where you live-you, too, will be enchanted by the simple delights of cooking with herbs in the casual, relaxed Mediterranean style. |
|
 Everything you need to know about Herbs |
| Review Date: July 5, 2000 |
| Reviewer: , |
| Although this book is identified as a cookbook it contains much more than basic recipes. This book is targeted to the cook who not only wanders the supermarket aisles hoping to find fresh herbs but also the cook who grows his/her own herbs. Drawing the reader in with beautiful photographs this cookbook includes a section with a description of herbs divided into the categories of green herbs and woody herbs. I found the hints for what flavors the herb complements and how to prepare the herbs especially helpful. In addition to basic recipes for appetizers, main courses, and desserts, this cookbook also included a section for sauces, herb marinades, herb-flavored oil and vinegars, and beverages. The last part of the book is devoted to tips on growing herbs. This section provides a range of information - from ease of starting from seed to preferred growing conditions. This contains just the right amount of information for a cook to get started on an herb garden without overloading the reader with detailed gardening instructions. |
What could be better than fresh food enhanced with herbs?
|
| Review Date: August 13, 2002 |
| Reviewer: V.J. Billings, |
Georgeanne Brennan lives a charmed life with homes in both the US and Provence, France. She teaches regional cooking in France, emphasizing what is in season. This cookbook celebrates all our favorite herbs: Lavender, Rosemary, Mint, Oregano, Thyme and more. Luscious recipes for every course and helpful instructions for making simple dishes elegant are indicative of Ms. Brennan's expertise.
Whether you want to serve a stylish main course like Halibut Kabobs with Winter Savory and Lemon or a fun sweet like Apple Crumble with Lavender, the four recipe sections--Small Dishes, Salads and Soups, Main Courses, Breads and Sweets, and Basic Herbal Recipes--will provide ample selections. In Basic Herbal Recipes, Herb Blends like herbs de Provence, Herb Butters, Sauces, Marinades, Beverages, Oils and Vinegars are included (over 50 recipes in this section alone). |
A great gift for the specialized chef in your house
|
| Review Date: December 16, 2008 |
| Reviewer: Judy K. Polhemus, LA |
I bought this cookbook on the recommendation of an Amazon Friend and am glad I did. "The Mediterranean Herb Cookbook" is one of those cookbooks, so beautiful, so informative, that you will put it on your coffee table or in your television room to flip through during commercials.
I have paged through it several times now and stickered the recipes I want to try. I'm reviewing it at this time because "The Mediterranean Herb Cookbook" would make a fantastic gift for adventurous cooks.
The first chapter is an enclyopedic arrangement of green herbs with several paragraphs describing each, how to grow, store, and use. Then come recipes featuring these herbs. Some examples: Omelet of Fine Herbs (you must try this one), of course Caponata, Classic Tabbouleh featuring mint and parsley. Just think of this combination: Orange Salad with Anchovies and Chives. How about Eggplant and Tomato Soup with Sage-Polenta Dumplings.
One of my marked recipes to try is this: Moroccan Spiced Chicken that includes cilantro, parsley, cumin, saffron threads, and cinnamon. Imagine that combination! I know from my travels that North African cooking emphasizes spicy and wonderful combinations exotic to American taste buds.
Speaking of exotic, if you make your own pasta, here's one: Pasta with Pressed Purple Basil Leaves and Blossoms. Yep, it is beautiful. How about Pappardelle with Fried Basil Leaves and Serrano Ham?
The chapter on Breads and Sweets is especially interesting and provides recipes for favorites with a twist: Fresh Tomato, Basil, and Black Olive Focaccia or Slivered Onion and Thyme Focaccia or Walnut and Rosemary Flat Bread.
Desserts, Sauces, Marinades, Vinegars, and so on. But I have yet to describe the photography--it is exquisite and worth the price of the book. Grey Crawford is the photographer. Actually, the combination of information, recipes, and photography in a slightly over-sized book with glossy pages makes "The Mediterranean Herb Cookbook" a great gift for the specialized chef in your family! |
now for something completely different...
|
| Review Date: September 6, 2002 |
| Reviewer: NotATameLion, Michigan |
| I want to take a moment here to thank Georgeanne Brennan. With her "Mediterranean Herb Cookbook" she has done us all a favor. Being a connoisseur of sorts when it comes to cookbooks (at least the ones the library allows me to get my hands on), I must start by saying how spotty most cookbooks are. Rarely do you come across a book that can handle putting two good recipes on opposing pages, much less giving you consistent ones throughout. Yet Mrs. Brennan has done just that--her Mediterranean Herb Cookbook is filled with consistently great recipes. Not only that, there are a whole lot of recipes to choose from. From entrees, breads, and salads to drinks, marinades and spice mixtures--this book has it all. If this is not enough, Mrs. Brennan provides information about the herbs themselves--their characteristics, how to grow them, how to dry and store them. This book is packed with great stuff! In a book so filled with treasures, it is hard to pick a favorite recipe. Yet I believe that the Rosemary-Walnut Flatbread, if it has not become a favorite, will at least become a staple in my repertoire. It is an excellent variant on traditional flatbread (I used black walnuts and it was amazing). I give "The Mediterranean Herb Cookbook" my full recommendation. |
now for something completely different...
|
| Review Date: September 6, 2002 |
| Reviewer: NotATameLion, Michigan |
| I want to take a moment here to thank Georgeanne Brennan. With her "Mediterranean Herb Cookbook" she has done us all a favor. Being a connoisseur of sorts when it comes to cookbooks (at least the ones the library allows me to get my hands on), I must start by saying how spotty most cookbooks are. Rarely do you come across a book that can handle putting two good recipes on opposing pages, much less giving you consistent ones throughout. Yet Mrs. Brennan has done just that--her Mediterranean Herb Cookbook is filled with consistently great recipes. Not only that, there are a whole lot of recipes to choose from. From entrees, breads, and salads to drinks, marinades and spice mixtures--this book has it all. If this is not enough, Mrs. Brennan provides information about the herbs themselves--their characteristics, how to grow them, how to dry and store them. This book is packed with great stuff! In a book so filled with treasures, it is hard to pick a favorite recipe. Yet I believe that the Rosemary-Walnut Flatbread, if it has not become a favorite, will at least become a staple in my repertoire. It is an excellent variant on traditional flatbread (I used black walnuts and it was amazing). I give "The Mediterranean Herb Cookbook" my full recommendation. |
|
No details are available for this product
No video reviews found for this product.
