Recipes from a French Herb Garden

by Geraldene Holt

Book Overview

In almost every village in the south of France, fresh herbs flourish in the wild, on farms, and in gardens -- and they are an essential part of the country's celebrated and luscious cuisine. These appetizing meals are fragrant and tasty, with garlic, bay leaves, dill, marjoram, and more. Prepare summery tomato and tarragon soup; mushroom and basil tartlets; salmon with fennel and sorrel; chicken breasts stuffed with pistou (basil, garlic, pine nuts,...

• Format: Hardcover
• Language: English
• ISBN: 067167966X
• ISBN13: 9780671679668
• Release Date: January 1989
• Publisher: Simon & Schuster
• Length: 160 Pages
• Weight: 1.95 lbs.
• Dimensions: 0.7" x 8.3" x 10.1"

Customer Reviews

Now Anybody can be a French Chef

Gorgeous photos of France are used throughout this excellent cookbook. The publisher of this book asks, "Where would French cooking be, without a pinch of thyme, a sprig of chervil or a dash of tarragon?" And the answer, to my way of thinking, is the food wouldn't be French. It's the delicious smell of herbs flowing through the kitchen as you cook vegetables or meat the French way that really sets apart food in France from food in America, or anywhere else for that matter. One thing the French do very well is eat. Outdoor cafes abound throughout France, the French spend hours out of everyday in them, talking about politics, sports anything under the sun as they take their time eating the kind of food you can prepare at home, if you have this book. The "Saupiquet de Jambon" (Ham in Cream and Herb Sauce) on page 74 is especially delicious. Another recipe to die for is the "Filet de Porc Farci aux Pruneaus d'Agen" (Pork Fillet Stuffed with Prunes). I know, Pork and Prunes, they don't sound like they go together, but they do, oh so deliciously they do. I just love this book, love the recipes in it and if you have a hankering to try good French cooking, this is the book for you.

Now Anybody can be a French Chef

Gorgeous photos of France are used throughout this excellent cookbook. The publisher of this book asks, "Where would French cooking be, without a pinch of thyme, a sprig of chervil or a dash of tarragon?" And the answer, to my way of thinking, is the food wouldn't be French. It's the delicious smell of herbs flowing through the kitchen as you cook vegetables or meat the French way that really sets apart food in France from food in America, or anywhere else for that matter. One thing the French do very well is eat. Outdoor cafes abound throughout France, the French spend hours out of everyday in them, talking about politics, sports anything under the sun as they take their time eating the kind of food you can prepare at home, if you have this book. The "Saupiquet de Jambon" (Ham in Cream and Herb Sauce) on page 74 is especially delicious. Another recipe to die for is the "Filet de Porc Farci aux Pruneaus d'Agen" (Pork Fillet Stuffed with Prunes). I know, Pork and Prunes, they don't sound like they go together, but they do, oh so deliciously they do. I just love this book, love the recipes in it and if you have a hankering to try good French cooking, this is the book for you. Review submitted by Captain Katie Osborne