Kitchen Herbs : the art and enjoyment of growing herbs and cooking with them / Sal Gilbertie ; photographs by Joseph Kugielsky ; culinary text and recipes by Frances Towner Giedt.

Format:

Book

Author/Creator:

Gilbertie, Sal.

Giedt, Frances Towner, author.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking (Herbs).

Herb gardening.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

x, 251 pages, 3 unnumbered pages : color illustrations ; 26 cm

Place of Publication:

Toronto : Bantam Books, 1988.

Contents:

Introduction

Guidelines for Gardening with Kitchen Herbs: Garden location, Garden size and design, Soil Condition, Soil pH, Fertilizing the garden; Cultivating the garden, Watering the garden, Screening the garden for insects; Starting from seed, Container gardening for herbs, indoors and out

Herbs in the Garden: Arugula (Roquette), Basil, Borage, Burnet, Caraway, Chervil, Chives, Coriander (Cilantro), Cress (Water and Upland), Dill, Fennel, Garlic, Hyssop, Lavender, Leeks, Lemon Balm, Lemongrass, Lemon Verbena, Lovage, Marjoram (Sweet), Mint (Pappermint and Spearmind), Nasturtium, Oregano, Parsley (Curly and Flat-Leaf), Purslane, Rosemary, Sage, Santolina, Savory, Shallots, Sorrell, Tarragon, Thyme, Violet (Sweet), Salad Herb Garden, Italian Herb Garden, Fish Herb Garden, Dessert Herb Garden, Edible Flower Garden, Salt-Substitute Garden

Kitchen Herbs (Charts)

Herbs in the Kitchen: Cooking with Arugula (Roquette), Cookng with Basil, Cooking with Burnet, Cooking with Caraway, Cooking with Chervil, Cooking with Chives, Cooking with Fresh Coriander (Cilantro); Cooking with Cress, Cooking with Dill, Cooking with Fennel, Cooking with Garlic, Cooking with Leeks, Cooking with Lemon Balm, Cooking with Lemon Verbena, Cooking with Lovage, Cooking with Marjoram (Sweet), Cooking with Mint, Cooking with Oregano, Cooking with Parsley, Cooking with Rosemary, Cooking with Sage, Cooking with Savory, Cooking with Shallots, Cooking with Sorrel, Cooking with Tarragon, Cooking with Thymes, Cooking with Other Herbs and Edible Flowers, Combining Fresh Herbs in the Kitchen, Herb Butters, Pesto, Grilling with Fresh Herbs, Herb Oils, Herb Vinegars, Cheese with Fresh Herbs, Fresh Herb Tea.

Notes:

Book design by Barbara N. Cohen and Debby Jay.

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0553052659 :

9780553052657

OCLC:

17234334

Online:

Laurie Burrows Grad Collection Home Page