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Fine herbs (Les) – From the ground to the table
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Gardeners will learn how to use fine herbs in cooking and cooks will inevitably want to experiment with growing them.
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Gardeners will learn how to use fine herbs in cooking and cooks will inevitably want to experiment with growing them.
Description
Herbs, from the earth to the table is intended to be a practical reference tool for anyone wishing to cultivate and cook these formidable plants. It is abundantly illustrated and we recognize the simple and popularized style that made Lili Michaud's books popular.
Gardeners will learn how to use fine herbs in cooking and cooks will inevitably want to experiment with growing them. As for gourmets, they will enjoy discovering the wonderful world of fine herbs. The work paints a portrait of 32 fine herbs. There are essentials such as basil and thyme, but also epazine and perilla, the virtues of which the reader will discover.
Herbs are presented from their origin to their use in cooking, including how to propagate and cultivate them. A recipe is associated with each of them. Some are recipes that the author has used for several years, but most are original recipes designed by Marie-Lou Roy. For the pleasure of gardeners, cooks and gourmets!
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Author: Lili Michaud
Edition: Multiworlds
Title: Herbs
Page: 160
Publication date: 2015
ISBN: 9782895444893
Further information
Weight | 0.642 kg |
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Size | 0.5x17x2.5 cm |