Rhubarb - History, Cultivation and Use - SOLD OUT
“A dedicated book that goes in-depth. A lovely little love story” – Mandekogebogen
“An excellent book that, even in its shortened edition, contains all the knowledge you need. Whether you grew up in a rhubarb neighbourhood or not. Her [Inger Vaabens, ed.] account of rhubarb is truly fascinating.” – Lars Lund, Nordjyske Medier
Ready for the season?
Rhubarb compote, rhubarb syrup, rhubarb jam — the taste of spring. Get ready for the season with this small, handy book that contains everything you need to know about this lovely harbinger of spring.
It wasn't until around 1930 that people here began eating rhubarb. Originally the plant was used exclusively as a medicinal herb, and its history can be traced back several thousand years.
Today the tart vegetable is widely used across much of the world, both in savory and sweet cooking, and there are more than 70 different varieties.
In this little book, Inger Vaaben, owner of the organic herb nursery Nielsen & Nielsen, shares her knowledge about the popular harbinger of spring—its history, cultivation and uses.
Carsten Lunding, a food architect and author of several books on taste, has contributed recipes and the section on rhubarb flavors.
The book contains 28 rhubarb recipes for main dishes, desserts, preserves, drinks and accompaniments.
Available as an e-book from your e-book retailer
Hardcover, 93 pages.
Measures: 17x12.5 cm.
