Item description for Basil to Thyme by Jan Beane...
Two of America's most beloved pastimes, cooking and gardening, come together in this delightful book of herb-gardening tips and innovative recipes. From the garden to the kitchen, Tim and Jan have captured the pleasure of growing, harvesting, and cooking with herbs.
Basil to Thyme begins with explicit directions and suggestions for planning, planting, and cultivating your own fresh herbs. Then Tim and Jan move into the kitchen, to utilize each herb in delicious recipes, incorporating the flavors and flare only found in fresh herbs.
No matter how large or small our herb garden, we can bring fresh, new tastes to our daily fare with such recipes as Dilled Potato Salad, Elegant Salmon Mousse, Sauteed Scallops with Rosemary, Almond Crusted Chicken with Thyme, Piggy Pie, Wild Mushroom Strudel, and Spicy Carolina Shrimp. Breakfast Skillet, Parsley Potato Pockets, Citrus Bay Tomato Soup-plus many a dessert round out the offerings within. From elegant to everyday, recipes and full menus will delight you and fellow diners.
Basil to Thyme is highlighted with history, lore, cooking tips, and information about herbal health benefits. Extra pages at the end of each chapter and blank recipe cards, allow green thumbs and chefs to add, modify, or create their own recipes and notes.
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Est. Packaging Dimensions: Length: 10" Width: 6.9" Height: 0.8" Weight: 1.1 lbs.
Release Date Nov 22, 2004
Publisher Sourcebooks, Inc.
ISBN 1932783113 ISBN13 9781932783117
Availability 0 units.
More About Jan Beane
Tim Haas and Jan Beane have been cooking with herbs for years, sharing their knowledge through herbal conferences, workshops and conventions. Together, they host "Herbal Impressions with Tim and Jan," a television show about how to combine culinary and gardening endeavors. Additionally, they host the daily morning radio show, "Waking Up With Tim and Jan" and write a syndicated column.
Jan Beane currently resides in Hudson, in the state of North Carolina.
Reviews - What do customers think about Basil to Thyme?
Approachable, empowering and delicious! Nov 9, 2007
There simply is no substitute for the use of fresh herbs in cooking. This book awakens the inner chef and gardener in even those of us who are "culinarily challenged" and blessed with two brown thumbs. Jan and Tim are to be applauded for bringing together the skills of growing and masterfully using herbs in one work. The structure of the book is very logical, allowing the reader to choose recipes based upon favorite herbs or to experiment with less familiar ones. I really appreciate the handy menus, shopping lists and recipe cards. I hope they continue to cook and write!
a book to savor Oct 19, 2007
Jan & Tim have written a book really worth having. The recipies are indeed user friendly, my wife and I have enjoyed many of them and have passed them on to friends. The idea of using herbs with so many different dishes has opened up to us a number of recipes that have kept us looking forward to each use of the book. The dips, soups, salad seasonings are my favorites I use a different one almost daily. Thanks for the wonderful taste treats guys keep up the great work!!!
Malcom & Connie Stavis
Simply Delicious Oct 14, 2007
First of all, you may say that I am biased because Mr. Tim Haas is my Uncle, but after testing some of the recipes that he and his partner, Jan Beane, have unearthed, there is no way you cannot be biased because these recipes are absolutley wonderful. This book is simply delicious in so many ways. Tim has cooked many times for our family and each time we all salivate in anticipation. Now through this book we can try and create some of the taste budd pleasing dishes he does.
I must say as well that I am by no means talented in the kitchen and in no way, shape, or form educated in herbs, so if I can make these recipes you know it MUST be a good book. One of the most simpliest and easiest, yet versitile recipes is for Essence, which I think is on page 27. The spreads you can make for bread from this are incredible. You will never eat bread the same way again and butter alone will just not due.
There are so many different options and so many different ways to utilize herbs, you just must buy this book and give them a try. It's an adventure in cooking you will not regret taking!
from basil to thyme Oct 7, 2007
This is one of my favorite books on herb cookery. The recipes are unpretentious, the ingredients easy to find and the results delicious. I own an herb shop and have had the occasion to try many of the recipes on my customers---always with great response. You've got to try the Basil and Garlic Spread!
The Scent of Thyme... Jun 18, 2005
If you love to cook with herbs and have the desire to learn more about planting herbs and using them to create aromatic dishes, then Basil to Thyme will give you many ideas for summer meals and winter feasts. Tim and Jan have included herbal lore and historical facts. They also give excellent advice on what to plant where. After reading this book I realized I needed to plant certain herbs together for the best results.
Chapters 5-19 are dedicated to individual herbs. Each chapter begins with an introduction and planting advice. I learned about planting a border of marigolds around an herb garden to discourage pests or why you should never plant potatoes next to cucumbers. Apparently you should always plant sage and rosemary together. If you want to attract butterflies, then a very common herb can be planted.
There is a section on container gardening and my herbs are now happily growing in terra-cotta pots from Italy. Collecting your own herbs is immensely satisfying and takes the hassle out of cooking with fresh herbs. Once you have the herbs planted, you don't have to put lists of fresh herbs on your shopping list.
Another benefit is that the herbs are always fresh and they accessible for spontaneous cooking adventures. Instead of using dried basil, you may find yourself collecting fresh aromatic leaves from your garden. You can buy a bay tree for bay leaves.
If you love tomato soup, there are many variations in this cookbook. The recipes that looked the most interesting:
Tomato Bisque Dill and Potato Salad Olive Paste Cucumber-Lime Salsa Chive Herb Butter Garlic Stir Fry Ginger and Pear Muffins Fresh Ginger Ale Shrimp with Feta Cheese Chicken Manicotti with Roasted Red Bell Pepper Sauce
The recipes in Basil to Thyme encourage you to cook with your own herbs, but most of the herbs used in this book are readily available in your local grocery store. Even if you only have a very small space to grow herbs, it is possible to have a beautiful little herb garden that is sure to bring you a sense of comfort. If you have cats who enjoy chewing on herbs, plant them in the top of a two-tiered planter. That was my most recent solution and my cats seem to be ignoring the herbs and focusing more on the plants in the lower section.