Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.

  • Apple
  • Android
  • Windows Phone
  • Android

Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.

Prix Kindle : EUR 2,99
TVA incluse
<hza:string id="udp_accessibility_ku_badge"/>
Empruntez ce titre et accédez à plus d'un million d'ebooks, dont plus de 25 000 en français. En savoir plus. Le prix d'emprunt à la page est disponible ici. En savoir plus

Ces promotions seront appliquées à cet article :

Certaines promotions sont cumulables avec d'autres offres promotionnelles, d'autres non. Pour en savoir plus, veuillez vous référer aux conditions générales de ces promotions.

avec l'Abonnement Kindle

Envoyer sur votre Kindle ou un autre appareil

Envoyer sur votre Kindle ou un autre appareil

12 Best Herbs For Flavor: How To Grow, Use And Enjoy Herbs For Cooking (English Edition) par [Johnson, Jackie]
Publicité sur l'appli Kindle

12 Best Herbs For Flavor: How To Grow, Use And Enjoy Herbs For Cooking (English Edition) Format Kindle

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon
Neuf à partir de Occasion à partir de
Format Kindle
"Veuillez réessayer"
EUR 2,99

Longueur : 51 pages Word Wise: Activé Composition améliorée: Activé
Page Flip: Activé Langue : Anglais

Descriptions du produit

Présentation de l'éditeur

The Secret To Family Meals Success?

What’s the secret to success when you want a fast but satisfying, healthy and delicious meal? One way to cut down on unhealthy trans fats, sugar and other additives that harm your health while upping the flavor is cooking with herbs and spices direct from the market or even straight from your own edible garden.

Herbs for Cooking

Cooking with herbs can make for memorable meals, when you know what to use, in which recipes and how much. In this book, I tell you this for the 12 most useful, easiest-to-grow herbs for cooking. Herbs and spices have been used throughout the ages, both for their taste and some also offer specific health benefits. However, here the focus is on culinary herbs, that is, cooking with herbs.

There are dozens of plants used in herb gardening, but I’ve chosen the most flavorful, most popular in recipes, most available and the easiest to grow, ideal if you’re looking for a very easy gardening project or small space gardening ideas.

Simple Herb Gardening

An edible garden can be started almost anywhere, in almost any climate or even indoors, if you have no space for a garden. These are attractive, fragrant and small-scale plants, so they’re ideal for a balcony garden or on the patio in containers. They’ll even thrive in a vertical garden or indoors. Herb Gardening is also very easy gardening, great for busy people who don’t have several hours each week to work in their gardens.

Looking for small space gardening inspiration? Want to teach children to grow what they eat? Unlike flowers, herbs for cooking are almost black-thumb-proof. You can have a container garden or an edible garden in just a small, sunny spot in your yard or windowsill that can easily produce a bumper crop.

In this book, you’ll discover:

  • Easy herb gardening for beginners

  • A fast trick for speeding up your meal prep – this tip is used by celebrity chefs for their delicious and pricey offerings, but you can easily do this, too!

  • More tips and shortcuts for incredible flavors

  • How to preserve your herb gardening crop to enjoy through the cold season

  • What to do with just a window. Small space gardening that works

  • Good eating at home. You’ll save money and know they’re eating healthy by cooking with herbs you’ve grown!

  • Trying to control your weight? No more bland diet meals – just add zero-calorie herbs for cooking. Find out how…

When you learn how to cook with herbs and spices, you will know how to create tasty meals. Start with just your current favourite recipes, with the addition of just one herb – and notice how it perks up from ‘same old’ to something that brings your family to the table fast!

You can use this book to learn which dried herbs to buy and how to use them, but for the maximum burst of flavors, and also to save money, herb gardening is the way to go. Nothing can beat that fresh direct-from-the-plant-to-the-table taste!

Enough Reading, It’s Time For Action!

Grab this herb cookbook, plant a few herbs outdoors or on a window or balcony and discover for yourself how easy gardening, having an edible garden and cooking with herbs are!

The secrets to healthy family meals everyone loves and on a budget? Fresh ingredients that are locally-sourced and reliable recipes using natural herbs you grow yourself. Here’s how to get started…

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 305 KB
  • Nombre de pages de l'édition imprimée : 51 pages
  • Utilisation simultanée de l'appareil : Illimité
  • Editeur : (24 février 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00BL6T2SI
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Activé
  • Moyenne des commentaires client : Soyez la première personne à écrire un commentaire sur cet article
  •  Voulez-vous faire un commentaire sur des images ou nous signaler un prix inférieur ?

click to open popover

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoile

Commentaires client les plus utiles sur (beta) HASH(0x8f6ead80) étoiles sur 5 16 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x8f6f084c) étoiles sur 5 Lots of good advice, and a few glaring errors 22 mars 2013
Par Silea - Publié sur
Format: Format Kindle Achat vérifié
This book has a lot of good, basic advice for people who, for whatever reason, are a little bit intimidated by herbs. The author covers 12 common easy-to-grow and easy-to-use herbs, but at a fairly high level. She gives advice on how to use them, but only as far as vague comments like 'goes well with chicken'. There are no detailed recipes for meals in here, the 'includes recipes' line on the cover must refer to the herb mix recipes chapter.

Alas, the book has a few glaring errors, and a few places where things just aren't explained.

The worst of the errors is when the author claims that 2 teaspoons equals one tablespoon. It's not a typo, she says it in two different ways. In fact, it takes 3 teaspoons to make a tablespoon, if one is actually measuring. However, as the author notes early in the book, it's both difficult and unnecessary to measure herbs with complete accuracy, so for most practical purposes it might as well be 2 teaspoons. Even so, i hope that error will be corrected before too many novice chefs get their hands on this.

Throughout the book, bits of lingo go unexplained. I, a somewhat experienced gardener, know exactly what 'pinching back' means, when and how to do it, and so on. For someone who couldn't tell sage from rosemary in a line-up, the kind of person who will most benefit from this book, a bit of advice to 'pinch back the flower buds' might as well be written in a foreign language. Advice on drying and freezing herbs is also lacking. For a few, she advises drying on a flat screen, but again, for a complete novice, that's meaningless. She never says anything about how to freeze herbs, whether she means to literally just put the fresh-cut herbs in the freezer, or use the ice cube method, or something else entirely.

All of these issues are easily corrected, and i hope the author does so and reissues the book so that more people can reap the many health benefits she cites from the herbs themselves and the healthier diet one can manage with better-tasting food.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x8f6f0a98) étoiles sur 5 Great book for novice cooks/gardeners .... 22 mars 2013
Par L. Mountford - Publié sur
Format: Format Kindle Achat vérifié
I love to cook, and I'm especially fond of cooking with "big flavor," which usually means using a variety of herbs, spices, garlic, etc. So I jumped at the opportunity when I was offered this book to download, read and review.

It's nicely formatted, easy to read, and includes the 12 most popular herbs for home gardeners and cooks. I was already familiar with most of them, but I did learn a few new things. One of my all-time favorites is summer savory. I use it in nearly all my vegetable and bean soup recipes. But I wasn't aware there was a "winter savory." I'll have to look for that one sometime soon. The advice for pairing herbs with different foods seems to be spot-on, and matches my own experience as to what works and doesn't work.

I usually have a strawberry pot (one of those large jar-type pots with the little "holes" or compartments molded into the sides) full of herbs each summer, and always have basil, tarragon, mint, thyme, oregano, sage, and parsley growing there. This book has given me some ideas for changing things up this summer. There is enough detail in the "Growing ... " sections for the various herbs to make it easy to try this on your own.

The only additions I could suggest for the next edition of this book would be the inclusion of some photographs of the herbs, as well as some basic instructions for drying the herbs for use in the herb mix recipes that appear in Chapter 4.

Overall, though, this is a very nice book for those cooks who are looking for guidance in using fresh herbs, and those who want to try their hands at growing their own herbs. If you already have a lot of experience in either pursuit, you may not get a lot out of this book. But like I said, I found some new information here, and I've been cooking for about 50 years. Five stars for its treatment of the subject vis. its intended audience. Nicely done.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x8f6f0a5c) étoiles sur 5 Basic, useful information on the most common kitchen herbs 20 mars 2013
Par Lisa Kearns - Publié sur
Format: Format Kindle Achat vérifié
I received this book free from the author (Jackie Johnson), in exchange for writing a review.

This is a well written book on the 12 best (and most common) herbs to grow at home. It's broken down into a section for each herb, and tells about its different varieties, whether it's an annual or a perennial, how it's used in cooking, how to grow it in pots or the garden, and how to freeze or dry it for winter use.

At the end of the book, Jackie added some recipes for herb mixtures like Herbs de Provence, Italian herbs, Bouquet Garni, and Fine Herbs.

I grow and use most of the herbs in this book, and I can say from experience that this is a good book for beginners or for those who want to add something new to their herb garden. I plan to try growing savory this summer, after reading about it in 12 Best Herbs For Flavor + How To Grow Them.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x8f6f0d50) étoiles sur 5 I wish I had read this a long time ago 11 mars 2013
Par Helen C. Page - Publié sur
Format: Format Kindle Achat vérifié
As a cook, I love fresh herbs, so I didn't need convincing about the value of cooking with herbs. My favorite is basil, of which Ms. Johnson has written before. However, I am not a gardener and had no idea how easy it is to grow them. When I think of the money I spend for fresh herbs each week, usually needing only a stalk of thyme or marjoram and having to discard the rest as it turns black before I need it again. However, now I know how to preserve them and freeze them, as well as grow them on my window sill--I life in an apartment without a deck. The author's enthusiasm for her subject comes through the writing in this delightful book. And there is always something to learn. Don't put fresh herbs in to cook at the beginning of a dish or they lose their flavor, only at the end. How long have I been cooking and didn't know that? We all need this book.
HASH(0x8f6f0db0) étoiles sur 5 Nice intro to some of the more essential herbs 24 mars 2013
Par Mike Tarrani - Publié sur
Format: Format Kindle Achat vérifié
Disclaimer: I obtained this book when it was available as a free promotion. I've also had some communications with the author, but have no stake in this book nor affiliation with the author.

What I loved: the way each of the herbs is described, especially with respect to when to use them and why. I also loved the way the author kept the scope focused by only addressing the more common herbs. More importantly, if you do nothing more than heed the 'Short List of Herb Rules' and get a sense of how to use the herbs described then you will have gotten more value than the asking price of the book.

One other thing I particularly loved is the advice for making bouquet garni, herbes de Provence and Italian mixes. Using those instructions and fresh herbs will make all of the difference between a memorable meal and the same old stuff.

Where this book can be improved: illustrations! This is especially critical in the sections about the two common types of parsley and the summer and winter savory. A picture is indeed worth a thousand words. In fact, photos of healthy and blighted herbs would have been nice too. Many of us can purchase fresh herbs locally, but not everyone knows how to pick the freshest ones.

Also the book tends to get too verbose in parts as though the author is trying to sell you on the value of herbs instead of merely inform and educate you.

Like some others have noted there are a few errors and I have rated this book accordingly. I personally think the errors are amply compensated for with a good rundown on some of the more essential herbs and how to use them. I've covered the strong and weak aspects as I see them. And despite the noted shortcomings this is a book I would not hesitate to recommend to friends. Great effort and good value.
Ces commentaires ont-ils été utiles ? Dites-le-nous