Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 155

Herbs give so much to cooking. They lift and freshen dishes and, when matched to the right foods, they turn the flavour volume up – by this I mean they sing, not shout. Herb oil half stirred into a potato soup invades it with its flavours; the same beside grilled or roast meat, or spooned over boiled meats and offal, will make the grey-brown of the dish evaporate and give it a new vitality.