In this gorgeous cookbook, which was named the National Winner of the 2003 Tabasco Community Cookbook Awards, Shirley Kerins shares her wealth of knowledge about growing and cooking with herbs. Featuring a full range of dishes, from appetizers, salads, side dishes, soups and breads to entrees, preserves, desserts, and beverages, the book includes an innovative Pad Thai Pesto, a tried-and-true Herbed Vichyssoise, and a luscious Apple-Rosemary Tarte Tatin. Gardeners will find A Celebration of Herbs to be an essential reference, with information on cultivating, harvesting, drying, and storing herbs and an extensive listing of plant and seed suppliers in North America. Peppered throughout the cookbook are excerpts from the Huntington Library's collection of rare herbals and botanical books from the fifteenth to eighteenth centuries.

About the Illustrations
The Huntingtons: Their Books and Their Gardens
1. Learning to Use Herbs in Cooking
2. Herb Butters, Sauces, Pestos, Salsas, and Marinades
3. Appetizers
4. Salads and Salad Dressings
5. Soups
6. Breads
7. Pasta and Pizza
8. Vegetables and Side Dishes
9. Main Courses
10. Desserts
11. Jams and Jellies
12. Beverages
Appendices
A. Growing, Harvesting, Drying, and Storing Herbs
B. Herb Chart
C. Herb Sources
Suggested Reading
Index

Shirley Kerins has lectured and taught classes on herbs for more than 25 years. She served as curator of the Huntington Herb Garden from 1984 to 1999 and now manages the Huntington's plant production and plant sales. She has appeared on various national and local TV and radio programs, such as "Today in LA Weekend," "Willard Scott’s Garden Almanac," "The New Garden," "Good Food," and "Talk of the City."