The Good Herb: Recipes and Remedies From Nature
| Author | : | |
| Rating | : | 4.64 (730 Votes) |
| Asin | : | 0688113249 |
| Format Type | : | paperback |
| Number of Pages | : | 406 Pages |
| Publish Date | : | 2013-07-28 |
| Language | : | English |
DESCRIPTION:
Open this book and step into a new world that is thousands of years old. Let the ancient powers of herbs revive energy, restore health, soothe and beautify, and bring a burst of fresh flavors to your table. Judith Benn Hurley's The Good Herb shows how nature's most versatile plants can do their good work in your life.
This is my favorite herb book. A Customer This one is worth checking out and is easy to use. I have used it for several years now and although it was one of my first, it is still one of my favorites, as it is the one I reference most.. Not for Beginners E. Klein Although I don't recommend this book for beginners (some of the recipes are time consuming and complicated), it is an excellent resource for chefs who love fresh herbs. Every recipe I have used from this book has turned out wonderfully. In fact, I love this book so much that I have given it as a gift to several friends of mine. If you love to serve good food and you want to feel good about the food you serve, this is the cookbook for you. Bon appetit!. Hypertension Rilke Last week my physician told me I had pre-hypertension. Seeing as how both of my grandparents on both sides had strokes and heart attacks and then both of my parents have had either a stroke or heart attack,I took his warning serious, but made a face at taking blood pressure medication. I am just 50 years old. So he gave me a list of herbs and vitamins, Hawthorne Berry, Calcium, Magnesium, Potassium and some other stuff. He also recommended specific brands for some of the stuff. Then I found this book on my bookshelf, I've probably had it for years, and what a d
Author tour. Photos not seen by PW. Hurley profiles more than 45 herbs, adopting a cheerfully brisk tone. Copyright 1994 Reed Business Information, Inc. Recipes range from the super-simple (herbed lemonade, infused with lemon balm and citrus juice), to more elaborate tinctures and recipes-such as grilled tuna steak topped with a salsa of green olives, roasted peppers and savory. Each plant is discussed in terms of its culture, healing properties, uses in natural cosmetics, and culinary applications. . This is an easily browsed reference for herb lovers and natural-health aficionados. She is careful to advise readers to obtain proper medical care for serious ailments, and avoids making extravagant claims for the health-giving he