The foodie's ultimate herbal encyclopedia
Gary Allen is a food writer and adjunct professor at the State University of New York’s Empire State College. He is the author of Sausage: A Global History and The Resource Guide for Food Writers.
"Finally, a reference book that won't send you to another reference book to find what you're looking for. The Herbalist in the Kitchen is a one-stop source for herb information. It includes everything from ethnic and scientific names to growing habits and culinary usage--all in a voice that makes you actually want to read it." David Leite, publisher of the James Beard Award-winning Website Leite's Culinaria (www.leitesculinaria.com). "Gary Allen's delightful book The Herbalist in the Kitchen amuses as it deftly illuminates and educates the reader. Scholars and food professionals as well as home cooks and gardening aficionados will enjoy this splendid volume." Francine Segan, food historian and author of The Philosopher's Kitchen
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