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After Tanja Grandits caused a stir with her opulent work "Spices," her new book on the topic of "Herbs" is now being released. The master of aromatic cuisine presents 140 new recipes that are easy to replicate for everyone. She demonstrates how herbs can be more than just decoration in the kitchen. In her recipes, they take center stage, from roasted potato arugula salad and verbena-marinated pike-perch to thyme sablés. Additionally, she shares a wealth of information about the properties and uses of 40 herbs, both familiar and newly discovered, ranging from sweet basil and anise-flavored spice fennel to peppery watercress and citrusy sorrel. Texts by Myriam Zumbühl, photos by Michael Wissing.