Cuisine

 

Argumentaire

Herbs and spices help you to give to your cooking the final touch which makes them unique. In this tasty book, Benjamin Collombat, the enthusiastic chef of De Bijgaarden restaurant, shares with you his knowledge and his aromatic passion.

You'll find also a precise inventory of spices and most common spices blends as well as ideas of use in 60 delicious recipes. From soup to cucumber, garam masala or raspberry & tarragon macaroons… each recipe has found its perfect matching spice.

With beautiful pictures of Alexandre Bibaud and wine advices of Fabien Hacques