My Favorite Herb: How North America's Great Chefs Savor the Flavor of Herbs

by Laurel Keser

Emeril Lagasse, Alice Waters, and other chefs share favorite herb recipesDo you know which herb "kicks up" TV chef Emeril Lagasse's clam chowder and makes him "happy happy?" Or, which "stinging" herb... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1896511120
• ISBN13: 9781896511122
• Release Date: September 1999
• Publisher: Callawind Publications
• Length: 240 Pages
• Weight: 1.35 lbs.
• Dimensions: 0.5" x 8.0" x 8.8"

Customer Reviews

All the Herbs that Fit

According to the blurb on the back cover, herbs add dazzle to any dish and for the most part I've got to say that's true. In this book you'll find an introductory chapter on herbs, then you'll find the chapters broken down by herbs in alphabetical order from anise hyssop to thyme. Each chapter has a few recipes from world renowned chefs featuring a dish or appetizer with the chapter's herb. Though one particular herb is missing, you know the one, the one you can put in brownies, other than that, you'll find quite a range here. I really like Emeril Lagasse's Fall River Clam Chowder in the thyme chapter and Jamie Shannon's Shrimp Creole with Rice Seasoned with Bay in the bay chapter. In fact I've served these two recipes together on several occasions with great success. This is just a delightful cookbook that I just love and I think you might too. Review submitted by Captain Katie Osborne