Cooks either buy them or grow them, but herbs have become essential ingredients in the average kitchen. Herbal entrepreneurs actively engaged in aspects of growing, selling, teaching, or writing have contributed recipes to this compendium featuring tasty mixtures aimed at enhancing everything from appetizers to entrees. Blends to flavor cheese spreads and potato dishes are followed by spicy combinations for pastas, soups, vegetables, and main dishes of meat, fish, or poultry. Ethnic fare and blended herbs for assorted teas complete the offerings. Of particular interest are the brief introductions to individual herbalists.
Added by: JustGoodNews | Karma: 4306.26 | Black Hole | 9 September 2011
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Soups, Stews and Chillies
This issue features over 101 recipes for our best Soups, Stew and Chilies and more, ever. We have 28 slow cooket recipes you must try, a photo of every recipe, and much more.
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This volume provides numerous recipes for health drinks, together with research into herbs, vitamins and nutrients. Each drink is described and featured in photography and the author describes why each drink is so healthy, whether as a tonic after flu, to provide pain relief or to help lose weight.
Soups that simmer for minutes, not hours, and salads that know no season: 75 inviting recipes revolutionize this familiar hot-and-cold combo. “Soup’s on!” will become everyone’s favorite words when you serve up luscious Creamy Asparagus with Mushrooms and Gruyere Croûtes; a coconut-flavored and substantial Brazilian Shrimp Soup; Chicken Avogolemo (a Greek specialty), and Mexican Pozole.
