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.
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Showing 2 featured editions. View all 2 editions?
Edition | Availability |
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1
Herbes de Provence: cooking with the herbs of southern France
1999, Chronicle Books
in English
0811819337 9780811819336
|
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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
|
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Libraries near you:
WorldCat
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Includes index.
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