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Herbs have been used in cooking for hundreds of years. They can, and should, be an integral part of your life in the kitchen, adding extra layers of delicious flavour and interest to your cooking. This short-e guide looks at the most popular and easily obtainable culinary herbs, plus a few that are slightly more unusual but are nevertheless worth seeking out.
The availability of a wide range of fresh herbs at supermarkets makes it easy to include them in your cooking. You can buy packs of cut herbs, or potted herbs which you can keep on the windowsill so they are never more than a scissor-snip away. And you can easily grow your own.
In this book you will discover:
the traditional combinations of herbs, such as a bouquet garni, fines herbes and herbes de Provence and how to use them;
What herb will go with which ingredient;
Recipes for using herbs with beef, lamb, pork, chicken, turkey, duck and goose, fish and shellfish, milk, cheese and eggs, vegetables - and even desserts.
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