WILD HERBS CUISINE

32 pages

After being forgotten for decades in the kitchen, wild herbs and plants are making a strong comeback.

Under the impetus of renowned chefs like Marc Veyrat first, then with the general desire for healthier food, without phytosanitary products...

However, you can't do just anything. And while nature is generous, it can also be dangerous. In this book, Caroline Thomas-Vallon will explain how to use herbs commonly found in our countryside to create delicious recipes, safely.