NEW & NOTEWORTHY.

COOKBOOK: If you have a garden full of fresh herbs, you'll find lots of interesting ways to use them to best advantage in ``Fresh Herb Cooking,'' by Linda Dannenberg (Stewart, Tabori & Change; $30). Dannenberg has been collecting, experimenting and playing with herb recipes for years. It's almost a crime to let them mold away in the fridge once you've used a sprig or two from a bunch, she says.

``On a restaurant menu, in a baker's display case, on the counter of a gourmet takeout shop, dishes with herbs in their names distinguish themselves from the crowd with an almost ineffable appeal. Beyond the anticipated pleasures of the flavor and enticing aroma, herb cuisine evokes images of gardens and countryside, and inspires perceptions of freshness and health, of food rustic and elegantly earthy,'' writes Dannenberg, author of 10 other lifestyle, design and food books.

Although a wide variety of herbs is featured in the somewhat thin (for this particular coffee-table book publisher), 160-page volume, most recipes in the book focus on Dannenberg's top 13 herbs - those popular with home cooks and most readily available, including basil, bay, chives, coriander (cilantro), dill, sweet marjoram, mint, oregano, parsley, rosemary, sage, tarragon and thyme. They come from the two groups of herbs - the delicate green herbs or annuals such as dill and basil and the sturdier, woody herbs or perennials such as thyme and rosemary.

The more than 90 recipes ranging from appetizers through desserts showcase creations from top chefs, friends and the author's repertoire. How about Sage-Marinated Salmon With Red Pepper Salad; Basil and Eggplant Pesto; or Broccoli Soup With Goat Cheese and Basil? Sound good. Other imaginative selections include Minted Cider Vinaigrette (to serve over warmed grilled sea scallops); Sliced Cucumbers in Tarragon Cream Sauce; Tangerine and Thyme-Scented Roast Turkey; Creme Brulee With Lavender; and Dark Chocolate-Basil Tartlets.

Some recipes appear to be simple and straightforward while others are a bit more complex. Beautiful color photographs accompany some of the recipes as well.

- Natalie Haughton

CONTEST ALERT

Want to win a cool $1 million? You could if you enter the 40th Pillsbury Bake-Off and take home the grand prize. Deadline for entries is Oct. 15, so there's plenty of time to work on your recipes. All must be quick and easy and meet requirements of the category entered - easy weeknight meals; luscious & lighter main & side dishes; fast & fabulous desserts & treats; and casual snacks & appetizers. Many Green Giant, Old El Paso, Pillsbury and Progresso products can be used.

Recipes will be judged on taste and appearance, consumer appeal, creativity and appropriate use of eligible products. One hundred finalists will be chosen (by Dec. 15) to win an expense-paid trip (for three nights) to Orlando, Fla., to compete and prepare their dish in mini-kitchens at the Bake-Off, Feb. 24-27.

In addition to the top prize, three other category winners will receive $10,000 each and 12 others will receive $2,000 each.

Enter online or print an entry blank at www.bakeoff.com. To receive an entry blank by mail, call [phone] through Sept. 30.

- N.H.

DINING OUT

This Sunday's special themed dinner at the Valley Inn in Sherman Oaks is a tribute to Tuscany.

The typical Tuscan four-course, prix-fixe meal ($44.94 not including tax and tip) will include appropriate accompanying wines from the Robert Mondavi La Famiglia line, all Cal-Ital type, representing the new wave of California wines made from grapes that originated in Italy. Pinot grigio, sangiovese and barbera wines have been chosen for the event.

The first course of baked eggplant in a tomato marinade will be followed by a classic minestrone soup.

There are four main-course options - pork loin in a prune and orange sauce with garlic mashed potatoes and grilled asparagus; halibut in porcini ragu over risotto; deviled game hen with roasted potatoes and a grilled vegetable medley; or penne pasta with asparagus and shaved Romano cheese. Traditional Tuscan desserts with coffee end the dinner.

Valley Inn is located at 4557 Sherman Oaks Ave., Sherman Oaks. For reservations call [phone].

- Larry Lipson

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no caption (``Fresh Herb Cooking'')