Basil, Thyme, Coriander

And Other Herbs

Jean-Paul Grappe (Autor)

Buch | Softcover

144 Seiten

2016
Fitzhenry & Whiteside Ltd (Verlag)
978-1-55455-288-7 (ISBN)

Infos

Author Jean-Paul Grappe dives into the world of cooking with herbs. He introduces us to 20 herbs filled with subtle flavour, teaches us their history, their therapeutic value and their use in the kitchen. You'll be tempted by the magnificent photos while you try your hand at tarragon liquor, mackerel fillets with sage and white wine or fried vegetables and chives. The author also provides readers with a host of clever cooking tips.





Dill
Basil
Chervil
Chives
Cilantro
Tarragon
Lavender
Hyssop
Bay
Marjoram
Melissa
Mint
Mustard
Sorrel
Nettle
Parsley
Rosemary
Sage
Thyme
Savory

Autor

Originally from Dijon, Jean-Paul Grappe has been a professor and kitchen chef at l'Institut de tourisme et d'hotellerie du Quebec since 1956. His vast experience in the domains of cooking and teaching has made him a well-respected francophone chef. He's also the author of Gibierapoil et a plume and Poissons, mollusques et crustaces, published at Editions de l'Homme.

Produkt-Details

• Erscheint lt. Verlag: 18.2.2016
• Zusatzinfo: Illustrations, color
• Verlagsort: Markham
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• ISBN-10: 1-55455-288-5 / 1554552885
• ISBN-13: 978-1-55455-288-7 / 9781554552887
• Zustand: Neuware