Michigan Herb Cookbook

By Suzanne Breckenridge and Marjorie Snyder

If you're interested in cooking with herbs and want to use the best of Michigan and the Midwest's seasonal foods, then this is the cookbook for you.

The recipe section is written for both the novice and the more experienced cook. Each recipe has helpful information about serving suggestions and menu ideas. Scattered throughout the book are handy tips related to foods, herbs, and cooking. In addition, Michigan Herb Cookbook includes a section on herb growing and designing in which planting, growing, freezing, drying, and storage tips for over thirty herbs are explained in detail.

You will find over 150 recipes in the book's seven chapters. More than half are low-fat, and there are many vegetarian favorites. Also, a chapter devoted to condiments and "little extras" contains various herb blend, vinegar, chutney, pesto, and sauce recipes, such as Sun-Dried-Tomato Pesto and Roasted Red Pepper Sage Sauce.

Suzanne Breckenridge, formerly a ceramics and cooking instructor, is now a food stylist and caterer. Marjorie Snyder is a freelance food writer, a cooking teacher at a junior college, and cofounder and president of the Madison Wisconsin Herb Society.

• Format: Paperback
• Language: English
• ISBN: 0472086944
• ISBN13: 9780472086948
• Release Date: August 2001
• Publisher: University of Michigan Regional
• Length: 312 Pages
• Weight: 1.60 lbs.
• Dimensions: 0.8" x 8.5" x 9.0"

Customer Reviews

Go To Work on Herb Cooking In Michigan

Authors have pulled together growing, caring for and cooking with herbs in Michigan. They begin with nice section on 12 easy to grow kitchen herbs providing vitals on each such as how to grow, harvest,history and culinary uses. This is followed by great ideas about designs in yard or garden or container, followed by recipes covering dining gamut from appetizers to desserts using Michigan available fresh ingredients. Here are some samples: Wild Rice Blinis with Herb Topping Alternatives; Beef Tenderloin Salad with Thyme Balsamic Vinaigrette; Cherry & Apricot Stuffed Cornish Hens; Tequila Marinated Pork Tacos; Lemon Basil Buttermilk Pie. Although there are no color photos, this is nicely done and informative with many ideas for herb use in cooking and baking. One might also check out "Herbfarm Cookbook" by Jerry Traunfeld.