Cooking with Fresh Herbs: Green Energy for the Four Seasons

The immense diversity of scents and tastes offered by aromatic herbs is a gift from nature Records show that aromatic plants, such rosemary or coriander, have enjoyed popularity among gourmets since the times of the Romans and it is probable that herbs have been part of human culinary habits ever since the Garden. Their complex taste and healing powers unite harmoniously and provide a sensation of freshness to the palate, be they used in soups, salads or other dishes. Herbs expert Maiga Werner takes us on a culinary journey through the appealing world of garden and wild herbs. Structured by season, the book covers more than 90 different culinary and aromatic herbs which grow around the globe. It contains many mouthwatering recipes from salty to sweet, all of which feature herbs as the central element. It also offers much useful background information on the origin, usage, traditional preparation, and gardening tips for the little all-rounders. Last but not least, renowned cooks contribute to this publication by revealing their own favourite recipes with herbs. AUTHOR: Maiga Werner studied philosophy and communication before devoting herself to her genuine passions: gardening and writing. She runs a botanic garden and holds cooking sessions focused on aromatic herbs. SELLING POINTS: . Enjoy the most natural and sustainable cuisine . Rediscover herbal health benefits which were known to our ancestors . Structured by season 80 full colour illustrations