In profiles on mint, dill, rosemary, thyme, parsley, tarragon, and sage, as well as basil, cilantro, and orega, seasoned chef Lynn Alley proves that cooking with fresh herbs is an easy way to add flavour without a lot of fuss-or a lot of fat-and that it's so easy anyone can do it. Best of all, you don't need a plot of land to grow your own flavourful herbs. A simple container garden will do the trick, and you'll learn how to get the most out of it. The key to cooking with fresh herbs is to keep things simple and let the flavour of the herbs shine, so the recipes are made with only a few readily available ingredients that showcase the vibrancy of each herb in all its taste-bud-awakening goodness.
Lynn Alley began her cooking career as a teacher at a middle school, where she and her students gained renown selling their handmade gourmet items at Neiman Marcus. Since leaving the classroom, she has traveled to teach cooking in southern France and throughout the western United States. She has contributed articles on both food and wine to the San Diego Union Tribune, the Los Angeles Times, the San Francisco Chronicle, Fine Cooking, Cook's Illustrated, The Herb Companion, Natural Home, Organic Style, Yoga Journal, and Organic Gardening, and has authored several best-selling cookbooks.