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