Growing & Cooking Herbs

Herb Farm Claus & Michiel Van Colenberghe, photography Kris Jacobs

Everything about kitchen herbs and how to use them

The extensive knowledge of herbs specialist Claus combined with culinary finesse of chef Michiel Van Colenberghe

Full of tasty, suprising dishes that are rich in flavour

In this book Lode Claus, renowned among chefs for his exquisite plantation, tells you everything about the cultivation, care, harvesting and drying of 40 well-known and lesser known kitchen herbs. He tells you how you to recognise the flavours and to combine them with other ingredients in the kitchen.

Chef Michiel Van Colenberghe uses the herbs in some 50 delicious sharing dishes.

195 x 240 mm | 176 pages | ca. 28,000 words full colour illustrations | hardcover all rights available

The Claus family has been running the Herb Farm Claus for more than hundred years. Christian and Lode, father and son, have already written three books on herbs. Michiel Van Colenberghe is head chef of Restaurant De Traagheid in Tielt.