Although a number of herbs-including basil, chervil, chives, oregano, parsley, and sweet marjoram-are widely used in Provencal cooking, there are certain hardy perennials that especially thrive in this rugged landscape, with its blazing sun and poor but well-drained soil.
An edition of Herbes de Provence
(1998)
Herbes de Provence
cooking with the herbs of southern France
by Ethel Brennan
- 0 Ratings
- 0 Want to read
- 0 Currently reading
- 0 Have read
Share
×Close
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Showing 2 featured editions. View all 2 editions?
| Edition | Availability |
|---|---|
1
Herbes de Provence: cooking with the herbs of southern France
1999, Chronicle Books
in English
0811819337 9780811819336
|
aaaa
Libraries near you:
WorldCat
|
2
Herbes de Provence: Cooking with the Herbs of Southern France (The Artful Kitchen Series)
December 1, 1998, Chronicle Books
Hardcover
in English
0811819337 9780811819336
|
zzzz
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Includes index.
Classifications
The Physical Object
ID Numbers
Source records
Scriblio MARC recordLibrary of Congress MARC record
Library of Congress MARC record
marc_openlibraries_sanfranciscopubliclibrary MARC record
Library of Congress MARC record
Better World Books record
Promise Item
Excerpts
added anonymously.
Community Reviews (0)
Feedback?
History
- Created April 1, 2008
- 11 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
| January 15, 2023 | Edited by ImportBot | import existing book |
| December 25, 2021 | Edited by ImportBot | import existing book |
| November 26, 2020 | Edited by MARC Bot | import existing book |
| June 10, 2019 | Edited by MARC Bot | import existing book |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |