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The James Beard Award-winning chef of Oleana, in Cambridge, Massachusetts, sheds new light on the use of herbs and spices in flavorful, Mediterranean-inspired cuisine, offering a collection of recipes that are organized according to spice and herb groupings. 25,000 first printing. Additional Details
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BOOK TYPE : NF
BRAND : SORTUN, ANA/ CHAISON, NICOLE/ CU
LANGUAGE : ENGLISH
NUMBER OF PAGES : 381
PUBLISH DATE : 2006/05/01
PUBLISHER IMPRINT CODE : WMCKB
PUBLISHER NAME : HARPERCOLLINS
RETURNS ACCEPTED? : YES
SKU : 9780060792282
UPC : 9780060792282
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