For this cookery book seven top chefs in Provence were invited to select one of the herbs from the traditional aromatic bundles of herbes de Provence and use it to create a selection of new recipes. The resulting collection of dishes is made even more mouthwatering by the descriptions of the starred restaurants in which the chefs operate, from Auberge de Noves in the north to Palme d'Or on the coast of the Cannes. Anthony Gardiner also summarizes the philosophy of each chef and provides a delightful introduction to each of the seven herbs (sage, fennel, winter savory, thyme, rosemary, bay and marjoram).