This title presents over 75 recipes showing you how to make the most of herbs, with plenty of imaginative, contemporary dishes, as well as the traditional favourites. A general introduction shows how to grow herbs with step-by-step instructions on planting, harvesting and drying. Chopped, torn, snipped, shredded and sprinkled, herbs add interest to a whole variety of dishes from soups and summer salads, to meat and vegetable dishes, desserts, cakes, ices and sorbets. Try roast monkfish with garlic and bay leaves, rosemary risotto with Borlotti beans or a summer herb ricotta flan. This is a cookbook packed with flavourful recipes shown in over 350 colour photographs, and helpful serving suggestions for every meal and occasion.