Beautiful cookbook full of gorgeous photography and healthy recipes. This may not be the right book for someone looking for inspiration for weekday meals however it's perfect for special occasion recipes.

Sep 08, 2017 · edit
really liked it

This book explained what a culinary herb is and further talks about what each herb is typically used for in terms of health. There are several intriguing recipes that I am definitely interested in trying.

Wonderful book in every aspect. It is beautiful, well written, insightful and inspiring.

A great book about herbs , growing and their uses......

RECIPES FROM THE HERBALIST’S KITCHEN by Brittany Wood Nickerson is a gorgeous book filled with sensible advice and tantalizing recipes for novices and experienced cooks alike. I highly recommend this book for a philosophy that satiates your well-being.

The photographs in this book are enough reason to buy it. We all need a pick-me-up in the winter when our gardens are buried beneath snow. That’s when I read my advanced copy of this book. The color and artistry contained within its pages are a pure delight.

After the introduction about why we want to use herbs and how they help our bodies, a list of herbs comes next. The common and botanical names are listed, as well as an overall description of benefits. Then the flavor, use in the kitchen, and safety concerns are discussed. Flavor is important for discerning how herbs will be used in cooking for taste, but also give clues on their medicinal uses. This listing isn’t fully comprehensive, but it includes quite a few common culinary herbs used for medicinal purposes that I enjoyed.

There are techniques such as dried versus fresh, plus storage advice. I really enjoyed the herb ice idea for cool drinks. There are tinctures, herbal water, herb butter and herb infused oils. The herb butter combos are something I can’t wait to try. The Red Quinoa Salad with Radish and Carrot not only looks beautiful but the ingredients made me drool with want. The garlic scape recipe is so simple and I can almost taste them. If you garden, or get a farm share like me, this book will give you enough ideas for your delectable bounty without wearing out the cook.

I zoomed through this book in a few days but I took copious notes so I wouldn’t forget how much it meant to me. Not a novice to growing or using them, I started my first herb garden at the age of fifteen. I attended several herbal seminars before I was twenty. While working several years on an herb farm, herbs became near and dear to my gardening soul. Herbs are in every meal I make and are incorporated throughout my garden as much for their ornamental beauty as for their nutritional value.

I am not an avid practitioner of herbal medicine, but I believe in their worth to assist our well-being. This book empowers by teaching us how to recognize what our bodies are telling us and to feed ourselves what our bodies need. That’s something I believe beyond anything else we can do for our overall health.

It takes a lot to empress me when it comes to books on herbs or recipes in general. I have a large library of herbal books, both in growing and medicinal uses, including Native American lore. My library of cookbooks is out of control, and I can’t tell you how many books I’ve read through our public library on these subjects, but I’m sure it’s well over several hundred in my lifetime.

That said, I will own a hard copy of this book, even though I read the advanced digital copy for review. I can’t imagine not having this in my library when there are so many recipes I want to try. In addition, the philosophy hit me where I live. I’ve discovered the therapeutic benefits of food, not just in the consumption but the preparation. This book reminds me what I’ve discovered on my own. It’s as much about your state of mind when you consume as to whether you’ll absorb the nutrients you partake. A valid reason as any to say a prayer of thanks before you eat. It centers you.

I think what I like best about this book compared to others like it is the originality. Many of the recipes are unique to me, yet they’re so simple. If you’re a novice or experienced, you will come away with something new from this book. A chapter that includes bitters to calm cravings was very enlightening for me.

One of the philosophies that I found compelling, but also hard to accomplish is listening to our own bodies, then preparing food to satisfy those needs. In a household of more than one, I can envision complete food chaos for the one who makes the food. That’s the only part of this book that I couldn’t imagine utilizing to its recommended extent.

After writing this review, I’ve sold myself on owning a hard copy when it releases on June 27, 2017. It’s the perfect gift for those who need or want a push in a positive direction. You are what you eat has more meaning as you begin to understand how to prepare herbalist-minded meals through RECIPES FROM THE HERBALIST’S KITCHEN. With an uplifting, inspiring and delicious book, author Brittany Wood Nickerson has won my admiration. RECOMMENDED READ!

Review by Dorine, courtesy of The Zest Quest.

I loved flipping through this book because it gave me so many ideas of things that I could do with my kitchen herb garden. It's definitely a book that I would go out and purchase so that I have a physical copy on hand.

I loved this cookbook! I grow the standard basil, thyme, rosemary, oregano, and tarragon but I don't have a wide range of recipes to make the best use of them. Nickerson has solved that problem but even better, she's opened my eyes to the possibility of how to use so many more herbs that I see at the farmer's market. I got this as an arc on my kindle (thanks Netgalley!) and can only imagine how much nicer it will be in hard copy. Try this to expand your culinary horizons.

This book really appealed to me – firstly because I love cooking with herbs, and secondly because of my former life as a medical herbalist practitioner. The book expertly combines these two areas, dealing with all the readily available and well-known culinary herbs: “culinary herbs are powerful because they have an embedded history in our culture that is already part of a common language … they are widespread and accessible”. Each herb is introduced with a picture, its Latin name, its flavours, a run-down of its main therapeutic properties, and its uses in the kitchen. At the end of the herb’s monograph are any safety concerns. There is very good advice on herb safety (often lacking in populist herbals). This book errs on the side of caution, which is to be highly praised. Safety concerns are listed with each introduced herb. While culinary herbs are generally safe, some may cause problems in certain people when used in medicinal quantities. In particular, some herbs can interact with pharmaceutical medication, and can have adverse effects on pregnant women. Please – if in doubt consult a qualified, registered and insured herbal practitioner (in UK they have MNIMH or MCPP after their name).
The ‘flavours’ mentioned are just as important to medical herbalists as they are to cooks: sweet/bland, salty, sour, astringent, pungent, bitter. The book gives a list of common foods and of herbs that fit into each category. In Chinese cuisine food and medicine are often indistinguishable – and here too are suggestions for eating yourself into good health – while really enjoying your food. There is a section on how to store herbs and advice on how to make various herbal preparations such as tinctures, teas and infused oils and vinegars that can then be used medically or in the kitchen.
After the formal herbal monographs, come the wonderful recipes. I tried eleven of the recipes, and the results ranged from very tasty, to excellent, and there are many more recipe that I want to have a go at. The recipes were a real mix of meat, fish based and vegetarian – salads, baking, frying, roasting and boiling – starters, mains, sides and sweets. No recipe was “way out there”, but all had a nice tweak (usually herbal) that made them something special. The instructions were easy to follow, and oven temperatures (though unfortunately not weights) were always given in imperial and metric measurements. Some of my favourite recipes were “Braised Chicken with Shallots and Figs”, “Leek and Gorgonzola Custard”, “Butternut Squash stuffed with French Lentils and Walnuts”, “Baked Eggs with Parsley Pesto” and the delicious “Deep-Sea Purple Kraut”. I had always wanted to try fermenting vegetables, and the purple kraut recipe was a great introduction. Not only did it taste amazing, it was so much fun to make, and it looked so appetizing waiting on the kitchen counter for the 3 weeks it took to ferment. I am so looking forward to trying the fermented “Dilly Beans” when we have this year’s surfeit of French beans in the garden.
This is an excellent cookbook, and an excellent (and safe) introduction to herbal medicine, that will be an asset to anyone’s collection.

Recipes from the Herbalist's Kitchen by Brittany Wood Nickerson went onto my wish list as soon as I had the opportunity to preview it. I have an ever expanding herb garden in my backyard, and this book is the perfect accompaniment. I was pleased to see information on a variety of herbs than went beyond basic growing instructions. The recipes were a pleasant bonus. A yard full of fresh herbs is not advantageous without practical ways to use them. If you are a fan of growing or using herbs, this is a great book to check out.

Love this book! Great for nutritious, vibrant recipes. I love how calming and healing her book is, with an emphasis on healthy living. I tried some of the recipes and loved them. Will definitely have to buy a copy of this cookbook when it comes out in June!

This cookbook is a great introduction to using herbs in the kitchen. The author gives readers an overview of the tastes of herbs and what biophysical and energetic actions each taste group imparts. Recipes are well described and fall into categories unique to herbalism. As a fan of 'food as medicine' concepts I am pleased to see a book like this coming on the market and think this will be popular amongst seasoned herbalists, home cooks, and families striving for clean and nourishing meals and snacks.

This book is going in my private library. I love to grow herbs and cook with fresh herbs.

Oh, what a joy to read this beautifully photographed book of herbs and fresh produce in the cold heard heart of winter! It’s not just the photos, however, Nickerson presents readers with information about many herbs and how to use them while cooking fresh, healthful foods. For amateur or advanced cooks and gardeners.

Recipes from the Herbalist's Kitchen is a beautiful, informative, cookbook. With recipes that look delicious and photographs that are simply gorgeous.

The recipes in this book are arranged beautifully by season and feeling. Every recipe is well laid out, and easy to understand. The dishes and accompanying photographs made me incredibly hungry. I am most excited to try out the roasted sweet potatoes with sesame peanut aioli and baked ricotta.

These are recipes that should be simple for most home cooks to serve up and many have the potential of becoming staple recipes due to their natural and comforting quality. You do have to read through a lot of information at the beginning that is interesting, but if you are mostly interested in the recipes, don't give up! The major info dumping could have been moved to the later portion of the book with references in the recipes to the relevant information. Even though I was interested, I felt myself getting impatient waiting to get to the yummy stuff.

The author clearly is passionate about her subject matter and as an herbal enthusiast myself I appreciate that passion. I do feel as though some readers could misunderstand some of the early passages in the book. Please don't use the information in the book to stand in for medical advice is something is wrong. Do your own research and find trusted medical practitioners to consult and discuss any health concerns with.

This book was provided to me by the publisher for a fair and honest review. Thank you.