Author Jean-Paul Grappe dives into the world of cooking with herbs. He introduces us to 20 herbs filled with subtle flavour, teaches us their history, their therapeutic value and their use in the kitchen. You'll be tempted by the magnificent photos while you try your hand at tarragon liquor, mackerel fillets with sage and white wine or fried vegetables and chives. The author also provides readers with a host of clever cooking tips.
dill-basil-chervil-chives-cilantro-tarragon-lavender-hyssop-bay-marjoram-melissa-mint-mustard-sorrel-nettle-parsley-rosemary-sage-thyme-savory
Originally from Dijon, Jean-Paul Grappe has been a professor and kitchen chef at l'Institut de tourisme et d'hôtellerie du Québec since 1956. His vast experience in the domains of cooking and teaching has made him a well-respected francophone chef. He's also the author of Gibier à poil et à plume and Poissons, mollusques et crustacés, published at Éditions de l'Homme.
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