Product Description

This basic cookbook presents savory recipes which utilize herbs in day-to-day cooking. Hundreds of easy-to-use recipes, gathered and tested by the top herb shops in the country! These are practical but absolutely scrumptious recipes which offer herb dishes for lunch, dinner, and even breakfast. Includes the 14 most commonly grown herbs, as well as tips for gardening and storing. Exquisite line drawings.

Product Details

• Amazon Sales Rank: #81325 in Books
• Published on: 1969-12-31
• Original language: English
• Number of items: 1
• Binding: Paperback
• 284 pages

Features

• ISBN13: 9781561482252
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Review
"I really like this cookbook by Dawn J. Ranck and Phyllis P. Good. They offer fantastic dishes using herbs to flavor a dinner, a light lunch, desserts and breakfasts. Measurements given for both fresh and dry herbs. Try this one." -The Cookbook Collector "Because the publishers looked to home cooks and herb specialists around the country, most recipes are succinct, workable, and surprisingly fresh." -Central PA "This is a book to enjoy and to provide a new wisp of taste for everyday eating, as they did in earlier days." -Come-All-Ye "I am always looking for new herbal recipes, and this book gave me more than a good share of them." -The Herbal Connection

About the Author
For years, Dawn J. Ranck has been growing herbs, cooking with herbs, teaching about herbs, and generally spreading her contagion about the little plants and the way they enliven food. She is an advocate of bringing herbs to everyone's kitchens, not just to the cooking artists'. Ranck lives in Harrisonburg, Virginia. She is also the co-author of A Quilter's Christmas Cookbook.

Phyllis Pellman Good has had her hand in many cookbooks, authoring The Best of Amish Cooking and The Festival Cookbook, and co-authoring Recipes from Central Market, The Best of Mennonite Fellowship Meals, and From Amish and Mennonite Kitchens. Good and her husband, Merle, live in Lancaster, Pennsylvania, and are co-directors of The People's Place, a heritage interpretation center in the Lancaster County village of Intercourse, Pennsylvania.

Excerpt. © Reprinted by permission. All rights reserved.
About This Cookbook Cooking with herbs is like being part of a small rebellion. The pleasure of growing our own food-even a few stalks of basil or rosemary-helps many of us withstand our too-full lives and concrete and macadam worlds. The satisfaction of cooking with fresh ingredients-perhaps some lemon thyme or apple mint-brings energy both to preparing food and to eating it. We are not-we will not be-completely captive to packaging and advertising and carry-in speed meals! Herbs, with all their personality, liven up any dish, yet don't require a major cooking production. They are, in fact, humble ingredients in what they ask of a cook. But they sing out when they are put in place-either mixed in early, or added impromptu at the end of preparing a dish. Herbs do their part, whether fresh or dried, albeit with somewhat different effect. So you don't need your own pot or garden, or even supermarket-fresh varieties, to add herbs to your meals. We give suggested portions of both fresh and dried herbs in most recipes in this book. Favorite Recipes with Herbs is a cookbook. Herbs have medicinal and cosmetic and aromatic properties, but we do not cover those uses here. Instead, we offer cooking recipes using 14 herbs within easy reach of most of us who live within temperate or subtropical climates. These herbs are not exotic plants. They are good for beginning herb growers; they are favorites of veteran herb farmers. We have also tapped the knowledge and experience of herb shopkeepers across the country. What a wonderful variety of recipes has resulted! What downright useful and imaginative tips! Join this growing group of cooks. Favorite Recipes with Herbs will give you many recipes and ideas to follow-and will likely lead you to experimenting happily on your own, freed from bland cooking forever! -Dawn J. Ranck and Phyllis Pellman Good

Customer Reviews

A "must have" for incorporating herbs to enhance food
In addition to chapters dedicated to appetizers, beverages, condiments, breads, breakfasts, soup/stews, salads, vegetables, main dishes and desserts, helpful indexes and practical descriptions of each cooking herb offer an educating and useful introduction to 14 fresh and dried herbs. Herb farms and seed shops provided each recipe, and every one that I have prepared has been fairly simple and deliciously successful. This book provides an invigorating introduction for cooks learning to use herbs and is a gem of new ideas and tips for veteran cooks. I highly recommend the cookbook, with the only complaint being that the binding should have been spiral rather than straight-edged; spiral binding is easier to keep open and read when preparing a recipe. The recipes are a must-have!

Great recipes and a great primer on herbs
This recipe book is very informative. I plan to have an herb garden next spring and will be able to use many of them by following recipes in this book. Some of the recipes are very similar to each other as the book is a collection from people all over the United States but there is overall a wide variety of recipes. Most recipes provide equivalents for dried herbs as well, if you don't have access to fresh ones. The back of the book has a lot of information about each herb and the index is by herb.

Yummy
Best herb cookbook I've ever used. Recipes are from herb farms across the country with readily available ingredients and concise instructions. Check out the Zucchini Torte and Herbed Potato Pie. The book also has a section on individual herbs...growing needs, how to use them, etc. A keeper.