Synopses & Reviews
Author Jean-Paul Grappe dives into the world of cooking with herbs. He introduces 20 herbs filled with subtle flavor while teaching their history, uses in the kitchen and therapeutic value. Readers will be tempted by the magnificent full-color photographs while trying their hand at tarragon liquor, mackerel fillets with sage and white wine or fried vegetables and chives. Grappe also provides a host of clever cooking tips.
Herbs include: dill, basil, chervil, chives, cilantro, tarragon, lavender, hyssop, bay, marjoram, melissa, mint, mustard, sorrel, nettle, parsley, rosemary, sage, thyme, savory.
About the Author
Originally from Dijon, Jean-Paul Grappe has been a professor and kitchen chef at lInstitut de tourisme et dhotellerie du Quebec since 1956. His vast experience in the domains of cooking and teaching has made him a well-respected francophone chef.