Herbs: 70 Culinary and Wild Herbs, 130 Recipes (French Edition) By Régis Marcon

In Herbs: 70 Culinary and Wild Herbs, 130 Recipes, the great chef Régis Marcon invites you to a sensory journey to the heart of the vegetable garden and wild meadows. A true ode to nature, this work celebrates the plant flavors and the French culinary heritage through an approach that is both Botanical, gastronomic, and poetic.

From his three-star restaurant The Hilltop Enclosure to Saint-Bonnet-le-Froid (Haute-Loire), Régis Marcon has built an authentic cuisine, rooted in the local terroir, respectful of the seasons and the products. Following his previous works dedicated to Mushrooms, to the cereals and to the Legumes, it aims here to reveal the full aromatic and flavorful richness of the Culinary and wild herbs.

The book lists 70 herbs - of the Chives to the Thyme, from parsley to the Mauve, from Plantain to the Meadowsweet - accompanied by detailed sheets allowing them to be identified, to know their culinary uses and their virtues. Each plant is presented in its environment, with some Luminous and naturalistic photographs which evoke the fragile beauty of French flora.

On the culinary side, 130 recipes Original and inventive dishes showcase these herbs in all their forms: sauces, veloutés, pestos, infusions, aromatic butters, but also refined dishes where they accompany meats, fish, vegetables, and desserts. There, one can find all the creativity and precision of a starred chef, concerned with conveying a Healthy, respectful, and nature-inspired cuisine.

Reference book for the botanical cuisine enthusiasts, the pickers, the chefs and the foodies, this book combines know-how, the science of taste, and a passion for the land. Each page reflects Régis Marcon's philosophy: sublimate the plant Without altering it, listen to nature and draw inspiration from it to cook better.

Herbs is a tribute to the simplicity and diversity of living beings. It encourages everyone to rediscover the edible wild plants that surround us and to reconnect with a cooking with instinct and balance.

🟨 Book features

• Title: Herbs: 70 Culinary and Wild Herbs, 130 Recipes

• Author: Régis Marcon

• Editor: La Martinière

• Collection: Cuisine-Gastro

• Publication date: September 15, 2016

• Format: Connected

• Number of pages: 416

• Dimensions: 11.5 x 9.1 x 1.3 inches

• Weight: 2310 g

• Language: French

• EAN13: 9782732467313

• ISBN: 978-2-7324-6731-3