Fresh Herb Cooking

Fresh herbs evoke images of the countryside and inspire perceptions of freshness, healthfulness, and food rustic and elegantly earthy. People love cooking with herbs, but most don't know how to use even the most common herbs to their fullest flavor. The 85 easy-to-prepare recipes (from the south of France, the U.S., the Caribbean, Greece, Italy, and other countries) showcase myriad uses for a variety of herbs--from Provencal Tomato Tartelettes to Grilled Striped Bass with Basil Oil and Ginger Salsa to Creme Brulee with Lavender. Some are the creations of top chefs, including celebrated chef Philippe Legendre of the Hotel George V, three-star chef Pierre Gagnaire, and Rocco DiSpirito of New York City's Union Pacific, but many also come form the author's own repertoire. In addition, there are tips on less common uses for herbs, such as edible garnishes. A glossary, describing the herbs and providing information on what foods they are most compatible with, how to prepare them, and how to store them, completes the book.