Jekka's Herb Cookbook: Foreword by Jamie Oliver Hardcover – 3 Jun 2010
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Like most of the recipes in the book, the food is simple, tasty and reasonably healthful.--Valerie Easton Plant Talk"www.valeaston.com" (03/25/2011)
Jekka's Herb Cookbook will help ensure you enjoy your harvest and don't waste a leaf.--Sarah Dorroh Sweeney"Hobby Farm Home" (08/01/2011)
(starred review) Truly an "all you would ever want to know" guide... An important addition to cooking and gardening collections.--Grace Shanahan, formerly with Brooklyn Public Library, NY"Library Journal" (06/17/2011)
The book evokes spring from cover to cover.--Florence Fabricant"New York Times Holiday Gift Guide 2011" (12/17/2011)
Washington Post Top 10 Cookbooks for 2011--Bonnie Berwick"Washington Post Top 10 Cookbooks for 2011" (12/11/2011)
Jekka's Herb Cookbook is full of recipes definitely not seen in all the usual places.
Known as the "queen of herbs" in her country for both her knowledge and strong advocacy of these useful plants, British author and herb grower Jekka McVicar has compiled a list of fifty-one cooking herbs and plants. Fascinated by their versatility, she has collected and originated recipes in which each is a major ingredient because of its unique flavor. Described in a separate, delightfully illustrated chapter, each herb is reviewed in detail: general characteristics, culture, history in cooking, harvesting and uses (leaves, flowers, seeds, and roots), particular properties such as bitterness, and popular varieties. There are several recipes for each herb, each a gustatory treat, and their instructions are noted for their clarity. A useful glossary of botanical and medicinal information concludes the text. This book is highly recommended for its culinary and horticultural information.
One of the great things about an herb garden is its sheer abundance. In no time at all, your garden bed and flower pots can be overflowing with flowering herbs. The biggest problem: What to do with it all. Enter Jekka's Herb Cookbook. Organized alphabetically by herb, this tome is perfect for those wanting to cook from their garden. From angelica to wild strawberry, 50 herbs are profiled, each with a description that includes its properties and varieties, its history in cooking, how to harvest and use it, and suggestions for using the excess. Did we mention the recipes? Simply turn to what you're growing, and you'll be rewarded with an incredible selection.... Jekka's Herb Cookbook will help ensure you enjoy your harvest and don't waste a leaf.--Sarah Dorroh Sweeney"Hobby Farm Home" (08/01/2011)
(starred review) What a wonderful book to add to your collection as we begin the gardening season! Truly an "all you would ever want to know" guide, it includes descriptions of 50 herbs (with cultivation tips), "History in Cooking," "Harvesting and Uses," and an annotated list of herb varieties. Most useful is the "Excess" section, which features advice on what to do when the plant is at its peak and producing more than you can use. McVicar, whose UK herb farm has won 59 Royal Horticultural Society gold medals, stretches the definition of herbs to include mustard greens, stevia, violets, and wild (alpine) strawberries. Pasta with Spring Herb Sauce and Basil Cookies are among the standout recipes. A serious cook as well as a gardener, McVicar also includes worthwhile suggestions on home canning and preservation. Verdict: An important addition to cooking and gardening collections that will serve readers well all year long.--Grace Shanahan, formerly with Brooklyn Public Libr"Library Journal" (06/17/2011)
The Brits are still making beautiful books, thank goodness. Heavy, quality paper, lovely design, and detailed color drawings make Jekka McVicar's first cookbook a pleasure to handle even if you never cooked from it. But you will, for who can resist recipes like Lemon Verbena Creme Brulee, or Mum's Mint Sauce? From ideas on how to use up excess arugula (pesto) to a clever and aromatic way of baking fennel bulbs, the cookbook is practical as well as pretty.... From angelica to wild strawberries you'll enjoy Jekka's wisdom and creativity, as well as all her ideas on how best to put what you grow to good use. Okay, I'm off to whip up a batch of Zucchini, Dill and Parlsey Pancakes... like most of the recipes in the book, the food is simple, tasty and reasonably healthful.--Valerie Easton Plant Talk"www.valeaston.com" (03/25/2011)
Jekka McVicar, an English herb grower and expert, has prepared this alluring volume. The book evokes spring from cover to cover, with illustrations by Ms. McVicar's daughter, Hannah, that suggest William Morris patterns. The chapters give the history of each herb. Of particular utility are the ideas of what to do with an excess of each herb.--Florence Fabricant"New York Times Holiday Gift Guide 2011" (12/17/2011)
Washington Post Top 10 Cookbooks for 2011 Called England's Queen of Herbs by superstar chef Jamie Oliver, the author lays out the history and utility of her 50 top garden herbs.--Bonnie Berwick"Washington Post Top 10 Cookbooks for 2011" (12/11/2011) --This text refers to an out of print or unavailable edition of this title.
Over 250 unique recipes from the 'Queen of Herbs' Jekka McVicar, with foreword by Jamie OliverSee all Product Description
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Top Customer Reviews
All in all, a nice book that would make a great present. Two criticisms: 1) I was hoping for a chapter on Fenugreek (there was none) and 2) Each herb is illustrated with a stylised watercolour - which makes for lovely design but if you've never seen the herb in real life before, the paintings aren't the best way of helping you identify them growing in the ground.
50 herbs are featured: from the usual suspects like Basil, Mint or Sage and more unusual ones such as Shiso and Vietnamese Coriander. I'm pleased she's included Shiso as I tasted this herb at one of her open days: it was delicious, but I had no idea of how to use it. Flowers such as nasturtiums, marigolds and violets also get a look in. These are Jekka's top 50 herbs for culinary use in the broadest sense of the word.
Each herb featured is thoroughly introduced: taking you through its description (including notes on how to grow it), history in cooking, harvesting & uses, and varieties. Then follows the recipes: each one is introduced with lots of little anecdotes making you feel Jekka is at your elbow telling you all about it. The final section on each herb ends with a guide on what to do with a glut, should you have one.
If you're looking for specific information on making tinctures, teas etc., then you need to look elsewhere in Jekka's previous books, though instructions for drying are given for some of the herbs such as Sweet Bay. This is a celebration of the use of herbs to complement food rather than the use of their medicinal properties.
Her daughter Hanna's artwork is the final delightful touch to a clearly laid out and good looking book.
The illustrations by Hannah McVicar are stunning, making this book a pleasure to read. It would make the ideal present for a friend (or treat for yourself!).
Great for a herb lover or someone wanting to learn more about herbs.
Already tried some of the recipes and the family really enjoyed them. Simple and easy to prepare and cook.
Most Recent Customer Reviews
really interesting ideas on what to do with herbs and beautifully illustrated, makes a lovely giftPublished 20 months ago by Mrs. Sara C. Wright
Needs to be a printed book. Need the pictures and colour to bring it alive.Published 22 months ago by ZillyB
anther grat gift idea... if you are interested in cooking with herbs & note sure where to use themPublished 24 months ago by Shona Wood
Lovely book. Excellent ideas and advice. Good layout. Simply enjoy reading it - even if I am not actually using the recipesPublished on 15 Jun. 2014 by B. Prentice