Part 3
Using Herbs in the Kitchen

Part 3 concentrates for the most part on individual herbs – the characteris- tics of each of my chosen herbs, and how to use them in the kitchen. Classic combinations of herbs, like bouquet garni, are also covered. Again, the groups of herbs are divided into two chapters, one dealing with delicate herbs and the other with my robust selection. In each case the herbs are listed alphabetically, with recipes using each one at the end of the individual entries.

Mezzaluna and board