Fitzhenry Whiteside Publishing


 
Basil, Thyme, Coriander: and Other Herbs
Jean-Paul Grappe

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

Jean-Paul Grappe has been a chef since 1956 and a master chef since l'Expo 67. His popularity has ensured the success of many restaurants. Since 1984, he has been teaching the students of l'Institute de tourisme et d'hotellerie du Quebec.

 

1554552885
978-1-55455-288-7
8.75 x 8.6, 114 pages, Trade Paper with end flaps
Cooking and Recipies - Herbs

 
$22.95 CAD
 
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