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In this book you will learn how to use fragrant fresh herbs to transform your cooking. You will find everything you need to know, from gardening tips to produce an abundant yield, when and how to harvest herbs for best flavor, handling of herbs for cooking (whether homegrown or store-bought), capturing the flavor for later use.
Thyme in the Kitchen covers methods for freezing and drying herbs, making herb oil, vinegar, butter, honey, sugar, mustard, etc., including numerous recipes. Then on to the delectable recipes … become an expert on making pesto, roast a chicken stuffed with rosemary, thyme and sage; whip up salsas and savory sauces; revel in the risotto; linger over lavender shortbread or ice cream; sink into the minted mango mousse! Whatever you decide, your taste buds are in for a treat.
Also included:
- Directory of Herb Usage
- Tips for Cooking with Fresh Herbs
- Tips for Using Edible Flowers
- Herb and Vegetables Chart
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Thyme in the Kitchen
(223 pages, c.2002 Prentice Hall)
To order books: ISBN # 013 066 4715
Chapters / Indigo
www.chapters.indigo.ca
Richters Herb Specialists
www.richters.com
The Cookbook Store
www.cook-book.com
1-800-268-6018 (Canada and the U.S.)
Canbook Distribution (wholesale)
1-800-399-6858 (Canada)
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Recipe Sampler:
Here is a small "taste" of some of the 150 plus recipes to delight your senses.
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Appetizers - Creamy Chive and Garlic Dip, Hot Salsa and Cheese Dip, Herb-Marinated Goat Cheese, Olive and Sun-dried Tomato Tapenade, Basil Pesto Torte, Smoked Salmon Terrine
Soups - Gazpacho, Green Pea with Mint, Zesty Tomato and Dill, Zucchini Basil
Salads - Couscous and Chick Pea, Greek, Herbed Asparagus, Panzanella, Roasted Beet with Dill-Chive Vinaigrette, Tabbouleh
Meats, Seafood and Eggs - Osso Bucco with Gremolata, Cranberry Orange and Rosemary Stuffed Chicken Breasts, Herb-Roasted Chicken with Roasted Garlic, Herb-Stuffed Trout, Pesto Shrimp, Herb-Baked Eggs, Wild Mushroom Frittata
Pesto, Sauces and Salsas - Basil Pesto and variations, Bernaise Sauce, Mango Pineapple Salsa, Rosemary Applesauce
Pasta, Rice, Grains - Pasta with Lemon and Herb Cream Sauce, Asparagus and Mushroom Risotto, Quinoa and Squash Casserole
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Vegetables and Legumes - Baby Carrots in Dill-Chive Cream Sauce, Baked Acorn Squash with Rosemary, Grilled Vegetables with Pesto Dressing, Herb and Roasted Garlic Mashed Potatoes
Breads and Biscuits - Citrus and Sage Scones, Rosemary and Thyme Focaccia
Desserts - Chocolate Mint Fondue, Lavender Lemon Cream in Phyllo Cups, Orange and Basil Biscotti, Strawberry and Melon Salad with Minted Yogurt Dressing
Herbal Teas and Beverages - Herbed Wine, Lavender Lemonade, Herb Bloody Mary or Caesar
Herbs Jams, Jellies and Chutney - (see Prizewinning Preserves)
Strawberry Lavender Jam, Peach Lavender Jam, Lemon Verbena Jelly, Mint Jelly, Pineapple and Mint Jelly, Purple Basil Wine Jelly, Rosemary Apple Cider Jelly, Cran-Apple Sage and Thyme Chutney
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