Suppose you have a client whose doctor has told him to cut out the salt because he has high blood pressure, but he finds food too “bland”. How do you respond? Well, you can use herbs and spices of course! But how many times to our clients give us blank looks and say they have no idea how to use herbs and spices? 

Look no further! This comprehensive,  15-page guide includes:

  • General guidelines for using herbs & spices in cooking
  • Herbs & spices commonly used in 6 different cuisines (Italian, French, Cajun, Mexican, Indian, Mediterranean) 
  • How to use those herbs & spices in the 6 different cuisines
  • Cooking styles used in those cuisines

This can be your go-to guide for helping your clients take their food from “bland” to delicious without the salt shaker! 

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