Emeril Lagasse, Alice Waters, and other chefs share favorite herb recipes
Do you know which herb "kicks up" TV chef Emeril Lagasse`s clam chowder and makes him "happy happy?" Or, which "stinging" herb is planted in a remote corner of Sinclair Philip`s garden at Sooke Harbour House?
Home cooks are now discovering what professional chefs have known for some time: Herbs add dazzle to any dish. What`s more, herbs are a much healthier alternative than butter, cream, and oil for adding flavor.
Merging two hot trends - herbs and chef cookbooks - My Favorite Herb brings together 51 accomplished chefs from Canada and the US to reveal their favorite herb and how they use it. In addition, you`ll find more than 125 of these chefs` favorite herb recipes, all tested in the author`s home kitchen and scaled to family-sized proportions.
The selection of herbs - 30 in all - covers all of the most popular supermarket herbs that home cooks can buy, some up-and-coming herbs that are on the verge of becoming a household name, and a few specialized herbs for the adventurous home cook.
Recipes feature a variety of cuisines and cover everything from appetizers to desserts.
- Sugar Snap Peas with Brown Butter and Sage from Alice Waters (Chez Panisse, Berkeley, California)
- Parmesan Crusted Salmon with Tomato Lovage Compote from Michael Smith (The Inn at Bay Fortune, Bay Fortune, Prince Edward Island)
- Shrimp Creole with Bay from Jamie Shannon (Commander`s Palace, New Orleans, Louisiana)
- Lemon Marjoram Roasted Chicken from Michael Olson (On the Twenty, Jordan, Ontario)
- Shrimp Spetsiota with Oregano from Costas Spiliadis (Milos, Montreal, Quebec/New York, New York)
My Favorite Herb includes general tips for buying and storing herbs and basic recipes for such things as chicken stock and roasted garlic. In addition, a chef and restaurant list will help you plan a firsthand dining experience. The mail order resources list will help you locate particular herbs and other ingredients used in the book.
In My Favorite Herb, home cooks can cook up their own delicious herb magic in the kitchen by following the example of great chefs who rely on herbs every day to make their cuisine so spectacular.