A plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavors into their kitchen. Written by author and cook Mark Diacono, packed with ideas for enjoying and using herbs. This wonderful guide is full of techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result.
The book will explore how to use herbs, when to deploy them, and how to capture those flavors to use when they might not be seasonally available. The reader will become familiar with the differences in flavor intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb will also open the door to a few lesser-known flavors.