A Book Review By Brenda Hyde
My Favorite Herb
How North America's Great Chefs Savor the Flavor of Herbs
Author Laurel Keser
Published by Callawind Publications
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In My Favorite Herb, Laurel Kiser allows us a peek into the
culinary world of chefs where we discover which herbs they
consider their favorite and why. The chefs share recipes
they have created, often specifically to use the herb they love.
I was delighted to find herbs that I did not expect to be featured
such as anise hyssop, epazote, Mexican mint marigold
and stinging nettle. Each herb has 2 or more recipes from
one or more chefs plus tips for cooking with that herb.
You'll also find recipes for lemon basil, parsley, lemon grass, dill,
rosemary, lovage, tarragon and more. 51 chefs from all over
the country contributed to this unique cookbook. Some have
enjoyed herbs since childhood, others discovered them during
their culinary career.
The recipes are diverse, as are the chefs. You'll find
elegant dishes, comfort food, and adventurous fare.
The beginning of My favorite Herb includes a primer for
those just starting down the herbal path, as well as
a glossary and resources at the end of the book. In the "Down
to Basics" chapter, recipes are given for beef, fish,
vegetable, veal and chicken stock, plus other basics
such as roasting garlic and peppers.
My Favorite Herb is a great resource for those who
love herbs, but it's also a great read for the traveler
and restaurant fan. Cooks of all levels can learn much
from the 51 chefs featured and enjoy reading of
their inspirations.
Chive Mashed Potatoes
"I grew up in the Midwest, and my motherÂ’s wonderful, light mashed potatoes
were often a part of our dinners. At Arrows, the addition of sweet European
butter, heavy cream, and fresh chives brings home cooking to a new level of
indulgence. These rich mashed potato.”
— Chef Mark Gaier, Arrows, Ogunquit, Maine
3 pounds Yukon gold or other large white potatoes (about
12 medium), peeled and cut into 1 1/2-inch cubes
2 tablespoons coarse salt
4 tablespoons softened Plugrá butter
1 cup heavy cream
1/4 cup finely snipped chives
Cover the potato with cold water. Add the salt, and cook until the potato is
very soft. Drain the potato, and immediately transfer to a mixer with a whip
attachment. Whip the potato, gradually adding the butter a tablespoon at a
time, the cream, and finally the chives. Season with salt to taste.
Yield: 6 servings
Note: Plugrá is the brand name of a high-quality European butter with a high
fat content, a product available in some supermarkets and specialty stores.
If Plugrá butter is unavailable, substitute any high-quality butter. Mashed
potato may be kept warm in a covered stainless steel pan for 60 minutes or
so.
Reprinted from My Favorite Herb: How North AmericaÂ’s Great Chefs Savor the
Flavor of Herbs, Copyright Callawind Publications Inc, 1999.
Order Information
Powell's online bookshop carries copies of the My Favorite Herb. HERE or you can order from Ecookbooks HERE
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