by Jill Norman · Bantam · tapa dura · ISBN 9780553057416
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Aromatic Herbs: How to Use Them in Cooking and Seasoning Foods» is Jill Norman's cookbook, published by Bantam in hardcover (41 pages, in English).
Illustrated guide presenting fifteen aromatic herbs, from basil and bergamot to tarragon and thyme, explaining how to use them in cooking. Alongside well-known varieties such as parsley, bay or mint appear more unusual ones, like Chinese coriander and Greek oregano, with a recipe for each.
Belongs to the Bantam Library of Culinary Arts collection. The Bantam Books edition is from 1990; the original was published by Dorling Kindersley in Britain in 1989.
Aimed at cooking enthusiasts who want to learn more about aromatic herbs and apply them in their recipes.
Jill Norman is a British editor and food writer. She published authors such as Elizabeth David for Penguin Books and then started writing books about food herself. In 2001 she published the 564-page New Penguin Cookery Book.
