Malcolm Hillier Boeken

Malcolm Hillier, master of colour, demonstrates his natural design talent with colour-related, seasonal planting for all manner of garden settings. Specially constructed studio photographs illustrate how the changing natural light of different climates, and times of day and year, influences our perception of colour; annotated flower-and-foliage swatches explain why selected colour associations work to create a variety of different moods and feelings; and photographs of garden locations translate the author's ideas into reality.

This book provides practical instructions in the making of fragrant herbs with descriptive captions, artwork borders and full-colour photographs throughout. Part of The Little Scented Library series, the book gives the reader a host of traditional recipes and gift suggestions as well as imaginative new variations. Scented endpapers are a fragrant reminder that outlives the special occasion. By the author of Arranging Dried Flowers, Flowers, Container Gardening and co-author of The Complete Book of Dried Flowers.

Over centuries, herbs have been cultivated in the kitchen garden for their flavour and healing properties. This guide reveals how these versatile and rewarding plants can be used creatively within their traditional parameters, and how they can happily cross the boundary into the decorative garden to provide a heady range of colour, form and fragrance.

Bringing together culinary skills and a sense of style, this book presents ideas, menu suggestions, and simple gourmet recipes for entertaining. There is advice on catering for any number of guests which should give the reader the confidence to throw parties.

Illustrated with colour pictures throughout, no marks, this is not an ex-lib.

Roses : A Little Scented Library : - Malcolm Hillier - Dorling Kindersley

Each volume of this series concentrates on one particular natural source of scent or specific craft or theme. In this book step-by-step photographs, accompanied by simple captions, provide practical instructions for the basic techniques of pot-pourri preparation.

In this recipe book-cum-menu planner, Malcolm Hillier dispels the myth that the best meals are time-consuming, with a collection of dishes that are a delight to look at, taste delicious and are quick and easy to prepare. The pages of the recipe section are sliced horizontally into starters, main courses and desserts and organised within each section by preparation and cooking time. This format enables the reader to flick forwards and back while selecting a menu. The book also includes practical tips, a photographic guide to techniques and ideas for appetizers and party snacks.