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Herb Mixtures and Spicy Blendsby Deborah Balmuth
Synopses & Reviews
Seasonings that you can make at home — More than 100 recipes from herb shops and herb farms across North America!
From herbal teas to popcorn seasoning, from no-salt blends to spicy ethnic mixes, Herb Mixtures & Spicy Blends offers easy recipes for delicious, healthful eating.
Why not add Kate's Savory Seasoning, Taos Lightning Chili Powder, and Fanny Couch's Pungent Curry Powder to the oregano and basil already on your herbal spice rack? Jazz up your family's favorite soups, salads, meats and vegetables, and desserts with one of these homemade blends developed by specialty herb shops.
-- Recipes that add flavor, not salt or fat, to your favorite dishes
-- Ethnic blends, including Mexican, Cajun, Thai, Indian, and Italian
-- Homemade customized seasonings for seafood, wild game, chicken, and beef
-- Recipes for using blends in appetizers, vegetable dishes, main courses, desserts, snacks and teas
-- Instructions for drying and storing herbs, bottling and labeling mixtures
-- Suggestions for creating gift baskets
Cooks either buy them or grow them, but herbs have become essential ingredients in the average kitchen. Herbal entrepreneurs actively engaged in aspects of growing, selling, teaching, or writing have contributed recipes to this compendium featuring tasty mixtures aimed at enhancing everything from appetizers to entrees. Blends to flavor cheese spreads and potato dishes are followed by spicy combinations for pastas, soups, vegetables, and main dishes of meat, fish, or poultry. Ethnic fare and blended herbs for assorted teas complete the offerings. Of particular interest are the brief introductions to individual herbalists.
From herbal teas to popcorn seasoning, from no-salt blends to spicy ethnic mixes, this book offers easy recipes for delicious, healthful eating. Readers will learn to mix their own spice blends and use them in recipes to create their own Thai, Mexican, Cajun, Italian, and Indian cuisine and more. With instructions for drying and storing herbs, bottling and labeling mixtures, and creating gift baskets, this book will be much loved by cooks and gardeners alike. A selection of the Book-of-the-Month Club's Good Cook Club.
Includes bibliographical references (p. 146) and index.
About the Author
Author Maggie Oster has been cooking since she was five years old. A trained horticulturist, freelance writer and photographer, Maggie has also written other Storey book titles including Herbal Vinegar and Herb Mixtures and Spicy Blends. In addition, she has written the books The Potato Garden, Flowering Herbs, Gifts and Crafts from the Garden and Recipes from an American Herb Garden. She attended graduate school at Cornell University, and was former editor of an indoor and container-gardening magazine based in Seattle, Washington. Maggie has also contributed to Rodale's Basic Natural Foods Cookbook, has written monthly columns for The Weekend Gardener Journal and Louisville Today magazines, and won an award for an article and photographs on cooking with edible flowers in The Newark Star-Ledger. She lives in Kentucky.
Table of Contents
Introduction by Maggie Oster
1 Appetizers, Butters, and Dressings
2 Multipurpose Blends
3 No-Salt Blends
4 Meat and Seafood Seasonings
5 Make It Spicy!
6 Italian Seasonings
7 Specialty Blends
8 Bread and Dessert Blends
9 Herbal Teas and Beverages
State-by-State Listing of Contributors
Converting Recipe Measurements to Metric
What Our Readers Are Saying
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