All the secrets of a fragrant, authentic and inspired cuisine! The reference cookbook by William Ledeuil, Michelin-starred chef, which reveals all its secrets: the chef's 60 products: flowering herbs, amazing citrus fruits, rare vegetables, rhizomes, spices ... A real culinary herbarium that is worth as much for its vegetal beauty as for everything William tells us about it. Because if this chapter is an invitation to be enthusiastic about all the magnificent products that nature has to offer, it is also a lesson in taste. William gives the characteristics of each ingredient, defines its qualities of color, texture, flavor… the 30 basic recipes, the “know-how” signed by Ledeuil. This is another opportunity to get out of the gastronomic daily life to discover new gestures and new techniques. We learn how to cook in broths, to season without salt, by combining pulps, zest, leaves, fine grated roots, rhizomes ... the 67 recipes classified by season. everything and put in the mouth; precious desserts, mosaics of small jellies, fresh juices, candied fruits. But nothing is set in stone. Starters, if you like, turn into main courses and vice versa. The desserts are interpreted. William urges his reader to adapt, innovate, revise to his liking, according to the palettes of colors and flavors defined in the first two chapters. The address book completes the book, to explore the astonishing universe of William's suppliers : passionate market gardeners, Chinese markets, Japanese grocery stores ...