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1 Home & Garden Cooking and Food- Herbs and Spices

The Lavender Cookbook

by

The Lavender Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender.

Review:

"Most American cooks limit their culinary herb repertoire to staples like basil, parsley, rosemary, thyme and chives. But if Shipley has anything to say about it, they'll soon be incorporating lavender into their roster. Not just for sachets and bubble baths, lavender can be used (and is widely in France) in everything from iced tea to muffins to veal scaloppine. The author, who owns and directs Mon Chéri Cooking School and Caterers in Sunnyvale, Calif., divides her book by season. Spring's 'fresh and enlivening' dishes include Petite Lavender Scones and Lavender Tropical Fruit Gazpacho. 'Sumptuous' summer fare features California Lavender Pasta Salad and Grilled Lavender Lamb Chops. Among the 'earthy and flavorful' autumn plates are Taos Lavender Potato Soup and Lavender Mulled Wine. And in winter, home cooks might try 'warming and hearty' Lavender Chicken Chili with White Beans. In experimenting with the more than 120 recipes, readers will learn that lavender goes well with red meat and can act as a catalyst to bring out other flavors in many unexpected dishes. Helpful introductory notes lay out the basics for each recipe." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender.

Synopsis:

From appetizers to desserts, this cookbook harnesses the rich and delicate flavor of lavender and provides tips on growing and preserving the herb.

About the Author

Sharon Shipley is owner and director of the Mon Cheri Cooking School in Sunnyvale, California. She has studied extensively throughout Europe at La Varenne, La Cordon Bleu, and Ecole Cuisine d'Hubert.

Product Details

ISBN:
9780762418305
Author:
Shipley, Sharon
Publisher:
Running Press Book Publishers
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Cookery (Herbs)
Subject:
Cookery (Lavender)
Subject:
General Cooking
Subject:
Cooking and Food-Sauces Salsa and Condiments
Copyright:
Edition Description:
Trade Paper
Publication Date:
20040431
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
192
Dimensions:
9 x 8 in 19.5 oz

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Related Subjects


Business » Management
Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine

The Lavender Cookbook Used Trade Paper
0 stars - 0 reviews
$8.95 In Stock
Product details 192 pages Running Press Book Publishers - English 9780762418305 Reviews:
"Publishers Weekly Review" by , "Most American cooks limit their culinary herb repertoire to staples like basil, parsley, rosemary, thyme and chives. But if Shipley has anything to say about it, they'll soon be incorporating lavender into their roster. Not just for sachets and bubble baths, lavender can be used (and is widely in France) in everything from iced tea to muffins to veal scaloppine. The author, who owns and directs Mon Chéri Cooking School and Caterers in Sunnyvale, Calif., divides her book by season. Spring's 'fresh and enlivening' dishes include Petite Lavender Scones and Lavender Tropical Fruit Gazpacho. 'Sumptuous' summer fare features California Lavender Pasta Salad and Grilled Lavender Lamb Chops. Among the 'earthy and flavorful' autumn plates are Taos Lavender Potato Soup and Lavender Mulled Wine. And in winter, home cooks might try 'warming and hearty' Lavender Chicken Chili with White Beans. In experimenting with the more than 120 recipes, readers will learn that lavender goes well with red meat and can act as a catalyst to bring out other flavors in many unexpected dishes. Helpful introductory notes lay out the basics for each recipe." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender.
"Synopsis" by , From appetizers to desserts, this cookbook harnesses the rich and delicate flavor of lavender and provides tips on growing and preserving the herb.
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