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Bay, fennel, marjoram, rosemary, thyme, and winter savory: this is the traditional mix of aromatic plants that make up herbes de Provence. Taking these herbs as his theme, Anthony Gardiner approached seven of the top chefs on Provence, inviting each chef to select one herb to create seven original recipes. The result is this sumptuous collection of starters, salads, main dishes, and desserts. Each chapter is devoted to one herb, with information on its history, cultivation, and culinary uses.
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