Belsinger, a culinary herbalist, food writer, and photographer, and Tucker, a botanist, explain how to grow and preserve 97 herbs for use in cooking. They provide profiles of culinary herbs
that describe their cultivation, propagation, harvesting, and preservation, as well as how each smells and tastes, food or dishes that go well with it, whether to use the herb fresh or cooked,
and how to prepare it. Some recipes are included at the end of the book. The authors do not include plants that have mainly medicinal applications, or topical herbs and spices. Annotation ©2016
Ringgold, Inc., Portland, OR (protoview.com)
