This book gives you plenty of recipes for Tarragon, Chives and Thyme, some of the dominant herbs of Fall. Second in a series of four seasonal herbal cookbooks, each with over 100 plant-based recipes that have been tested and perfected--a mix of veganized classics, original creations and curated finds. Each book is really an introductory vegan cooking school in a book. In addition to specifically focusing on three seasonal herbs, this book offers a broad primer on the kitchen gear, utensils, tools as well as how to seamlessly incorporate plant-based alternatives. Home gardener and cook, Gail Herndon Huskins has created a cookbook that takes you beyond the traditional uses for these herbs. The recipes in Three Fall Herbs are a diverse collection of the very best plant-based and vegan recipes that showcase the captivating flavors of the season: Tarragon, Chives and Thyme.