Fresh Herb Companion
Versandkostenfrei!
Versandfertig in 1-2 Wochen
11,99 €
inkl. MwSt.
PAYBACK Punkte
6 °P sammeln!
About the Book: Morton and Preston, both experienced herb gardeners, present a unique collection of recipes suited for every palate. This collection uses commonly grown and easily accessible garden herbs found throughout American folklore from the Pilgrims to modern times. In 1796, Amelia Simmons wrote, in the First American Cookbook, "Garlicks, tho' used by the French, are better adapted to the use of medicine than cooking." How tastes have changed in 200 years! From Sage and Raisin Scones to Zucchini Pickles, every herb has its day. Jane Wilson Morton has been cultivating and cooking with fr...
About the Book: Morton and Preston, both experienced herb gardeners, present a unique collection of recipes suited for every palate. This collection uses commonly grown and easily accessible garden herbs found throughout American folklore from the Pilgrims to modern times. In 1796, Amelia Simmons wrote, in the First American Cookbook, "Garlicks, tho' used by the French, are better adapted to the use of medicine than cooking." How tastes have changed in 200 years! From Sage and Raisin Scones to Zucchini Pickles, every herb has its day. Jane Wilson Morton has been cultivating and cooking with fresh herbs for over 20 years. A certified Home Economist, Jane was the Culinary Arts Coordinator for the Great Neck Adult Program, an adjunct lecturer at Queens College, and the writer and producer of educational filmstrips. She studied with Giuliano Bugialli in Italy, Simone Beck in France, Bruno Ellmer at the Culinary Institute of America in Hyde Park, New York, and others in New York City, California, and Thailand. Jane attended Skidmore College and holds BA and MS degrees from Queens College, New York. Marianne K. Preston was a cooking instructor, food writer, and restaurant reviewer. She was a proprietor of a gourmet shop, The Amateur Gourmet, from 1974 to 1978, and then went on to teach and to write about food for many publications, including Long Island Monthly, Hampton Magazine, Community Newspapers, and Boulevard Magazine where she was food editor. Her food column byline was Cuisine Avec Panache.
