THE HERBS KITCHEN
The fragrant delight of herbs on our plate is an experience with a very, very old history. Historians of taste "catch" the smell of garlic in the food of the Assyrians and Sumerians 5,000 years ago, while in the meals of the Greeks of the 2nd BC. century they encounter anise in sweet wine, known since then for its soothing effect on the stomach, thyme and mint in roasted hare, fennel and sage in lamb meat, sylvia – a type of wild celery – flavoring their fish, fennel, cumin, rosemary and caper and so many more, which were included in the food not only for the smell but mainly for their healing properties.
In this book we have chosen recipes mainly from the Mediterranean cuisine, which contain one or more basic herbs, known to everyone. We find them fresh in our pots, in gardens and fields, but also dry in special stores. Come and let us prepare original appetizers and appetizers, fragrant meats and fish, delicious pastas, pilafs and pies, unforgettable sweets and drinks for good digestion.
Unleash your imagination and instinct to create your own herbal recipes, adding an extra dose of health and deliciousness to your diet.
The THE HERBS KITCHEN released by Brainfood Publishing.