| Author: | ISBN: | 9781781141069 | |
| Publisher: | Anness Publishing Limited | Publication: | September 5, 2013 |
| Imprint: | Lorenz Books | Language: | English |
| Author: | |
| ISBN: | 9781781141069 |
| Publisher: | Anness Publishing Limited |
| Publication: | September 5, 2013 |
| Imprint: | Lorenz Books |
| Language: | English |
Mint is sweetly fragrant and is used to add aromatic highlights to dishes from soups and sauces to main meals and desserts. This delightful recipe book draws inspiration from the cuisines around the world. The front section is packed with information about the different types of mint, with hints, cooks tips and step-by-step techniques. There then follows 30 recipes packed full of ideas to make the most of mint. Choose from cool, refreshing soups such as Yogurt Soup with Mint, appetizing side dishes and salads such as Braised Lettuce, Peas and Mint, and Lebanese Country Salad, plus stimulating main courses like Fragrant Rice with Chicken and Mint. For those with a sweet tooth there are palate-tingling desserts including Mint Chocolate Meringues and Minted Earl Grey Sorbet. Sumptuous photographs accompany each recipe making this a beautiful gift for any herb-loving cook. Helen Sudell, the editor who compiled this book, is an established cooking editor who has a well-established herb garden and loves to use fresh, natural ingredients in her cooking. For this volume she has gathered the recipes from a wide range of food writers and home economists.
Mint is sweetly fragrant and is used to add aromatic highlights to dishes from soups and sauces to main meals and desserts. This delightful recipe book draws inspiration from the cuisines around the world. The front section is packed with information about the different types of mint, with hints, cooks tips and step-by-step techniques. There then follows 30 recipes packed full of ideas to make the most of mint. Choose from cool, refreshing soups such as Yogurt Soup with Mint, appetizing side dishes and salads such as Braised Lettuce, Peas and Mint, and Lebanese Country Salad, plus stimulating main courses like Fragrant Rice with Chicken and Mint. For those with a sweet tooth there are palate-tingling desserts including Mint Chocolate Meringues and Minted Earl Grey Sorbet. Sumptuous photographs accompany each recipe making this a beautiful gift for any herb-loving cook. Helen Sudell, the editor who compiled this book, is an established cooking editor who has a well-established herb garden and loves to use fresh, natural ingredients in her cooking. For this volume she has gathered the recipes from a wide range of food writers and home economists.
