Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses (Version 2) - Sách nói Miễn phí
Tác giả: Maurice Grenville Kains
Ngôn ngữ: English
Thể loại: Nấu nướngNhà cửa & Tổ ấmPhi hư cấu
1 / 46Preface
- 1. Preface
- 2. Culinary Herbs
- 3. A Dinner of Herbs
- 4. Culinary Herbs Defined: Beginning - Production of New Varities
- 5. Culinary Herbs Defined: Status and Uses - Methods of Curing
- 6. Culinary Herbs Defined: Drying and Storage - Herbs as Garnishes
- 7. Culinary Herbs Defined: Propagation Seeds - Divisiom
- 8. Culinary Herbs Defined: Transplanting - Location of Herb Garen
- 9. Culinary Herbs Defined: The Soil and Its Preparation - Double Cropping
- 10. Culinary Herbs Defined: Herb Relationships
- 11. Angelica
- 12. Anise
- 13. Balm
- 14. Basil
- 15. Borage
- 16. Caraway
- 17. Catnip
- 18. Chervil
- 19. Chives
- 20. Clary
- 21. Coriander
- 22. Cumin
- 23. Dill
- 24. Fennel
- 25. Finocchio
- 26. Fennel Flower
- 27. Hoarhound
- 28. Hyssop
- 29. Lavender
- 30. Lovage
- 31. Marigold
- 32. Majoram
- 33. Mint
- 34. Parsley
- 35. Pennyroyal
- 36. Peppermint
- 37. Rosemary
- 38. Rue
- 39. Sage
- 40. Samphire
- 41. Savory, Summer
- 42. Savory, Winter
- 43. Southernwood
- 44. Tansy
- 45. Tarragon
- 46. Thyme
Giới thiệu
Culinary Herbs may be regarded as the secret to preparing good food from antiquity to the the height of culinary art. Maurice Grenville Kains gives a thorough introduction the the subject considering the history of herbs, their cultivation and preparation. This is followed by detailed discussion of individual herbs from angelica to thyme. - Summary by Larry Wilson
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Thẻ: Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses (Version 2) audio, Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses (Version 2) - Maurice Grenville Kains audio, Nấu nướng audio, Nhà cửa & Tổ ấm audio, Phi hư cấu audio, free audiobook, free audio book, audioaz