In its quest for new tastes, freshness and simplicity, modern cuisine has rediscovered herbs and their ability to endow any dish with a distinctive flavour. This cookbook reveals the secrets of herb cookery from around the world in 100 recipes. From rich Louisiana gumbo to coriander-scented Thai green curry, ten classic dishes from diverse traditions demonstrate the versatility of culinary herbs. Recipes for starters through to desserts include simple dishes such as sorrel soup and more elaborate concoctions like stuffed nasturtium flowers and lavender ice cream. A photographic catalogue of 50 culinary herbs details each herb's role in different cuisines and offers preparation and storage information.