A Taste for Herbs - by Sue Goetz (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>Think of this book as your herb-seasoning master class, filled with simple secrets for capturing the power of flavor from your herb garden.</b> Herbs are easy to grow anywhere, indoors or out, but do you know which ones do <i>what</i> in your foods and beverages...or how flavors play off of each other? This book shows you how to become an herbal tastemaster, whether you're a home cook or a gourmet foodie. It all starts in the garden with fresh-picked herbs.</strong> Let dedicated herb lover Sue Goetz guide you into the delicious world of 20 essential, flavor-rich herbs and the pleasures they offer. </p><b>With over 100 kitchen-tested herb recipes and full-color photographs throughout, you'll discover how to</b>: <li><strong>grow and harvest</strong> the best flavor cultivars for culinary use</li> <li><strong>preserve and package <li><strong>complement</strong> herbal flavors with spices, edible flowers, garlic, citrus, and other botanicals</li> <li><strong>prepare</strong> easy recipes for mixes, salts, rubs, pestos, oils, vinegars, butters, sugars, dressings, teas, herb-infused beverages...and much more!</li><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>...[T]he cooking ideas in Part Two might make <i>"A Taste for Herbs"</i> by Sue Goetz a great gift for the manly chef in your life! In these six chapters, Sue introduces us to a plethora of ways to use the herbal bounty our landscapes and gardens may offer. After an introduction to the basics of blending herbs, there are chapters on Dry Seasonings, Rubs, Flavor Enhancers, Dressings & Condiments, and ending with some very tasty Beverages. Personally, I might start with one of her cocktails. It makes cooking after a long day go ever so much smoother!</p>--Jacqueline Soule "A Taste for Herbs - Book Review"<br><br>The herb-loving author will lead you into the delicious world of these flavor-rich plants and the pleasures they offer.<br><br>This book will excite anyone curious about culinary herbs. Beautiful photographs in an open layout provide plenty of visual appeal. It does a nice job discussing herb garden basics. It then goes on to provide the details about cultivating different species in a series of 20 monographs on common herbs. Over 100 recipes explain how to make herbal dishes, vinegars, rubs, salts, and other culinary delights. I like how bee balm <i>(Monarda didyma)</i> finds its way into soft cheese and butter, and tangerine marigold <i>(Tagetes tenuifolia)</i> is tossed in salads--just a couple examples of some very innovative ways to eat herbs. Goetz is a garden designer and the author of <i>The Herb Lover's Spa Book. </i>--Kathi Keville, Director "American Herb Association Quarterly 35:2 2020"<br><br><i>A Taste for Herbs</i> is filled with unique ways to mix and use herbs you probably already grow. Sweet mixes like basic herb sugar for baking or rosemary-infused agave are explained along with savory herb flavored oils and vinegars and mixes for flavorful tea infusions. Page 120 has a good Mojito recipe.--Vickie Haushild<br><br><p>When author Susan Goetz of Tacoma, Washington, experienced health issues she eliminated from her diet many foods that triggered sensitivities. To keep things interesting, she turned to herbs and started making her own mixes from seasoning blends to cocktail infusions. Now Goetz offers the results of that personal journey in a new book <i>A Taste for Herbs: A guide to seasonings, mixes and blends from the herb lover's garden </i>(St. Lynn's Press, 2019). The 190-page book is a culinary-herbal master class wrapped around 100 recipes. It's suitable for the novice and experienced herb lover alike.</p> Feb. 25, 2019 <p>Goetz has a hard time choosing a favorite recipe. "Right now citrus herb pepper is one of my go-tos," she says. "I use it on everything that I would use salt on and I use it two or three times a week in scrambled eggs in a mug (page 102) for my morning protein hit. The salsa mix is one I use a lot too. I like avocados mushed up as a side and I use the salsa mix to season them."</p> <p>"I could easily say my favorite recipes come with the season. When I have basil in the garden, then pesto would my frequent recipe. As soon as the chives start popping up, I like to make them into an herb-oil paste to sauté with."</p>--Paris Wolfe<br><br><p>You acquired a variety of herbs. They grew. Now what? Obviously, you need to harvest, use and enjoy, and store the excess for winter that will come again. Help is here with a pleasant book with just this information. <i>A Taste for Herbs: a guide to seasonings, mixes and blends from the herb lover's garden</i>, by Sue Goetz.</p> Feb. 24, 2019--Judy Glattstein<br><br><b>Take A Moment</b><br> <p>...To stop and breathe in the rose petal brandy, peppercorn-rose salt, and lavender <i>sel et poivre</i> (salt and pepper). <b><i>A Taste for Herbs</b></i> is your new source for sweet and savory seasonings to have on hand and give as gifts. Learn how to mix the right herbs from your garden to enhance the flavor of any dish. The variations on pesto, including lemon-lime and minty sweet, are our new go-tos for zippy one-dish pasta dinners. And the pineapple-ginger infused water is fantastically refreshing.</p>--Mary Ann Newcomer<b>Take A Moment</b><br>
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