Item description for The Herbfarm Cookbook by Jerry Traunfeld...
Overview From the heralded chef of The Herbfarm restaurant comes a definitive guide to cooking with fresh herbs. of specially commissioned watercolors of herbs. Line drawings & photos.
Publishers Description Not so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket, basil and mint grow abundantly in backyards from coast to coast, and garden centers offer pots of edible geraniums and lemon thyme. But once these herbs reach the kitchen, the inevitable question arises: Now what do I do with them? Here, at last, is the first truly comprehensive cookbook to cover all aspects of growing, handling, and cooking with fresh herbs. Jerry Traunfeld grew up cooking and gardening in Maryland, but it wasn't until the 1980s, after he had graduated from the California Culinary Academy and was working at Jeremiah Tower's Stars restaurant in San Francisco, that he began testing the amazing potential of herb cuisine. For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains, east of Seattle. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm among the most coveted in the country. Eager to reveal his magic to home cooks, Jerry Traunfeld shares 200 of his best recipes in "The Herbfarm Cookbook." Written with passion, humor, and a caring for detail that makes this book quite special, "The Herbfarm Cookbook" explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers. On the familiar side are recipes for Bay Laurel Roasted Chicken and Roasted Asparagus Salad with Fried Sage explained with the type of detail that insures the chicken will be moist and suffused with the flavor of bay and the asparagus complemented with the delicate crunch of sage. On the novel side you will find such unusual dishes as Oysters on the Half Shell with Lemon Varbana Ice and Rhubarb and Angelica Pie. A treasure trove of information, "The Herbfarm Cookbook" contains a glossary of 27 of the most common culinary herbs and edible flowers; a definitive guide to growing herbs in a garden, a city lot, or on a windowsill; a listing of the USDA has hardiness zones; how to harvest, clean, and store fresh herbs; a Growing Requirements Chart, including each herb's life cycle, height, pruning and growing needs, and number of plants to grow for an average kitchen; and a Cooking with Fresh Herbs Chart, with parts of the herb used, flavor characteristics, amount of chopped herb for six servings, and best herbal partners. "The Herbfarm Cookbook" is the most complete, inspired, and useful book about cooking with herbs ever written. * 8 pages of finished dishes in full color * 16 full-page botanical watercolors in full color
Awards and Recognitions The Herbfarm Cookbook by Jerry Traunfeld has received the following awards and recognitions -
IACP Crystal Whisk Award - 2001 Winner - Chefs/Restaurants category
James Beard KitchenAid Book Awards - 2001 Nominee - Single Subject category
Citations And Professional Reviews The Herbfarm Cookbook by Jerry Traunfeld has been reviewed by professional book reviewers and journalists at the following establishments -
Booklist - 06/01/2000 page 1828
Publishers Weekly - 02/07/2000 page 81
Beyond the Cover Author Interv - 04/01/2000 page 14
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Est. Packaging Dimensions: Length: 10.34" Width: 7.38" Height: 1.18" Weight: 2.2 lbs.
Release Date Mar 1, 2000
ISBN 0684839768 ISBN13 9780684839769
Availability 3 units. Availability accurate as of Apr 28, 2017 02:28.
Usually ships within one to two business days from La Vergne, TN.
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More About Jerry Traunfeld
Jerry Traunfeld is executive chef of The Herbfarm, where he combines a passion for cooking with a love of gardening. He teaches popular classes on cooking with fresh herbs and grows his own supply on a small city lot in Seattle, Washington.
Jerry Traunfeld currently resides in Seattle, in the state of Washington. Jerry Traunfeld was born in 1959.
Reviews - What do customers think about The Herbfarm Cookbook?
Wonderful! Mar 28, 2008
One of the best cookbooks I've purchased all year! A wealth of information--from growing and caring for your own herbs, to harvesting, storage and usage. There's even a section dedicated to edible flowers and a list of herbs used in desserts. The recipes are fool proof and delicious! My only wish is there were more photos, but that's not enough for me to knock off a star!
great cookbook Oct 18, 2007
This book has everything. A terrific herb identifier with info on how to take care of and grow fresh herbs. Great seasonal recipes! Substitutions are suggested for when you can't find an ingredient. Lot's of info as well as good cooking ideas!
Delightful treasure Oct 7, 2007
I keep coming back to this cookbook again and again. It's probably not for your average cook- I've attending culinary school and have studied cooking for over 10 years- I want to mention this because some of the recipes are time-consuming and require more skill than average. There is a duck with cherry sage sauce recipe that is to die for in this cookbook- a true show stopper that guests talk about years later. It takes all day though because you end up making stock with the duck carcass. It's so well worth it!!! There is an EXCELLENT fall mushroom soup I've made over and over again. I highly recommend the quality recipes here.
Great Guide May 26, 2007
Great for novice and expert alike! Good food & easy recipes, no more need be said.
Wonderful reading as well as cooking Apr 15, 2007
The author of this book has a great talent with words. He truly writes stories that tell you the background of the recipes, bringing you the sights and smells and sounds. You can tell that he absolutely loves food in all its forms.
I have really enjoyed this cookbook and have tried several recipes. While some of them have been more "gourmet" than I usually cook, most of the recipes have actually sounded fancier than they are (which is a good thing - I meant they weren't as difficult to prepare as it might appear).
I love to read this book just as much as I enjoy cooking from it. I feel transported to the herb gardens of Seattle when I settle down to read it.