Make the most of the season's bounty of fresh herbs with Lynn Alley's "Cooking With Herbs: 50 Simple Recipes for Fresh Flavor" (Andrews McMeel, $16.99). She offers herb-handling tips, of course. But the best part involves each chapter's basic "template recipe." Alley provides several ideas for dressing each template with herbs. So a white bean soup might become a French soupe au pistou (thyme, basil), while parsley and mint help transform brown rice into a tabbouleh-style salad