"There is hardly a cliché more widely used

in today's French cuisine than that of herbes

de Provence. Souvenir stores and tourist traps

abound with uninspiring little sachets, made

of printed cretonne for a `Provençal look' or

of burlap for a `natural look,' and all are

labeled `Herbes de Provence.' The sachets

contain an unidentifiable mix of dried herbs,

reduced to powder and exuding an

indefinable odor, yet supposedly containing

all the magical aromas of the wild open

countryside of Provence. What a difference

you can taste in herbs gathered on the

hillsides or grown in gardens - a rich and

wonderful natural harvest, and a cultural

treasure of Provence - precious gifts of the

land and a wonderful reminder of traditional

herb lore.

"The chefs of Marseilles and Avignon know exactly how best to use each herb, alone or

in combination with others, to flavor an omelet or a sauce. Cooking with herbs, combining

them, marrying their fragrances and flavors is an art, the result of a long, local tradition.

Of course it is accessible to any cook with feeling,

but it requires a certain initiation period, some

experience, and a touch of creativity.

"This book is first and foremost a cookbook.

Although I list the medicinal properties of each

herb, tonic or diuretic, stimulant or analgesic, I

concentrate mainly on flavor, fragrance, and the

thousand-and-one traditional or modern culinary

uses. I cook the same way my mother taught me,

the way she learned from her own mother. It is a

simple cuisine, which celebrates the special and

magnificent fragrances of Provence that are so dear

to me."

In his new work, Michel Biehn, a true fan of

Provençal cuisine, pays homage to the herbs of

Provence. He evokes their flavors, their fragrances,

and the thousand-and-one classic ways in which

they are used. In his inimitable style, Michel

Biehn presents eighty delicious Provençal recipes

collected from lovers of Provence, and explores

ancient herb lore - which herbs to use against

toothache, which can be used to concoct an Elixir

of Beauty.

We discover first of all the herbs of the hills

(including thyme, rosemary, and lavender), which

perfume the air of Provence with their subtle and

evocative scent. These herbs are used to create

such delicious dishes as potatoes stuffed with fresh

goat's cheese and wild thyme, shoulder of lamb

steamed in rosemary, or lavender nougat.

Then come the garden herbs (including aniseed,

basil, chives, coriander, and bay leaf) found in

every true Provençal kitchen, where they bring

their aromas to such treats as spelt soup stirred

with a bay twig, aniseed cookies, or juniper jam.

Finally, there are the salad greens and flowers of the

field (wild asparagus, poppy shoots, dandelion, wild

leeks, arugula, and lamb's lettuce) long gathered on

family walks, to flavor dandelion flower jelly, spice

cakes, or lasagna with wild flowers.

Each recipe is accompanied by a wine suggestion,

inviting readers to recreate the perfect Provençal

menu and to bring the sunny colors and flavors of

Provence into their own home.