The eminent food writer and BBC cookery star has created this seriously designed book with its luscious photographs as an accompaniment to her television series, Sophie Grigson's Herbs. She takes 48 varieties of herbs, from the familiar, such as thyme and bay leaf, to the less usual, including wild garlic, lemon balm and anise hyssop, gives their latin name and their background, season, and how to use them, then follows up with a tempting recipe.

In this book, Sophie Grigson attempts to right the wrongs done to herbs in recent times, when dried herbs took precedence over fresh, by detailing not only where to buy herb plants, but how to care for them and, most importantly, how to make the most of them in the kitchen. Chapters are organised according to herb families and they include recipes for everything from desserts such as Almond and Lemon Syrup Cake with Violets or Heartsease, and Rose Petal Sorbet to main dishes such as Red Curry with Kaffir Lime Leaves and Tomato, and Sweetcorn and Basil Soup with Pesto Croutons. Sophie Grigson's sophisticated yet very doable recipes are mouth-watering, intended to tempt the novice and the expert alike. --Susan Loomis --This text refers to an out of print or unavailable edition of this title.

Book Description
Herbs are inescapably sensuous and that, perhaps, is one of the reasons why we are so attached to their aromatic leaves and stems. Herbs have been used all around the world since time immemorial, but were mainly available in their dried form in supermarkets until the late 1980s. Now, swathes of packs of fresh herbs swing alongside the vegetables, and the range expands with the customers’ knowledge and demands. Sophie Grigson suspects, however, that many people do not get the full value out of their fresh herbs, whether they grow them themselves or buy them, and that many cooks could be more adventurous with the more unusual types.

The book gathers similar herbs together in groups and aims to make the familiar ones, such as parsley, more exciting, and the unfamiliar, such as lovage, more accessible with plenty of appetising, desirable recipes. Over fifty herbs are included: much-loved, well-used British herbs, some of which have been neglected until recently, eastern lemon grass and kaffir lime leaves which have enormous value within and outside Asian cuisine, and the quintessential European herbs, thyme, rosemary and sage with their echoes of the sunny south.

Having sold over 30,000 copies in hardback, Sophie Grigson’s collection of exciting ways of using herbs is also available in paperback.

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