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| Michigan Herb Cookbook |  | Authors: Suzanne Breckenridge, Marjorie Snyder
Publisher: University of Michigan Press/Regional
Category: Book
List Price: $24.95
Buy New: $18.43
You Save: $6.52 (26%)
New (12) Used (9) from $10.38
Avg. Customer Rating:  1 reviews
Sales Rank: 1198231
Media: Paperback
Number Of Items: 1
Pages: 312
Shipping Weight (lbs): 1.5
Dimensions (in): 8.8 x 8.3 x 0.9
ISBN: 0472086944
Dewey Decimal Number: 641.657
EAN: 9780472086948
ASIN: 0472086944
Publication Date: August 14, 2001
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Editorial Reviews:
Product Description
If you're interested in cooking with herbs and want to use the best of Michigan and the Midwest's seasonal foods, then this is the cookbook for you.
The recipe section is written for both the novice and the more experienced cook. Each recipe has helpful information about serving suggestions and menu ideas. Scattered throughout the book are handy tips related to foods, herbs, and cooking. In addition, Michigan Herb Cookbook includes a section on herb growing and designing in which planting, growing, freezing, drying, and storage tips for over thirty herbs are explained in detail.
You will find over 150 recipes in the book's seven chapters. More than half are low-fat, and there are many vegetarian favorites. Also, a chapter devoted to condiments and "little extras" contains various herb blend, vinegar, chutney, pesto, and sauce recipes, such as Sun-Dried-Tomato Pesto and Roasted Red Pepper Sage Sauce.
Suzanne Breckenridge, formerly a ceramics and cooking instructor, is now a food stylist and caterer. Marjorie Snyder is a freelance food writer, a cooking teacher at a junior college, and cofounder and president of the Madison Wisconsin Herb Society.
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| Customer Reviews:
Go To Work on Herb Cooking In Michigan December 28, 2004
2 out of 3 found this review helpful
Authors have pulled together growing, caring for and cooking with herbs in Michigan.
They begin with nice section on 12 easy to grow kitchen herbs providing vitals on each such as how to grow, harvest,history and culinary uses. This is followed by great ideas about designs in yard or garden or container, followed by recipes covering dining gamut from appetizers to desserts using Michigan available fresh ingredients.
Here are some samples: Wild Rice Blinis with Herb Topping Alternatives; Beef Tenderloin Salad with Thyme Balsamic Vinaigrette; Cherry & Apricot Stuffed Cornish Hens; Tequila Marinated Pork Tacos; Lemon Basil Buttermilk Pie.
Although there are no color photos, this is nicely done and informative with many ideas for herb use in cooking and baking.
One might also check out "Herbfarm Cookbook" by Jerry Traunfeld.
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