������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 Verbena Ice and Rhubarb and
Angelica Pie.
������A
treasure trove of information, 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 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
Herbfiarm 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.
Advance Praise for The Herbfarm
Cookbook...
"For over thirty years I've grown, cooked,
experimented with, and been excited by fresh herbs,
yet I found this meticulously researched book fresh
and inspirational. Jerry Traunfeld's flavor
combinations and beautifully written prose are
irresistible."
-Darina Allen, Ballymoe Cookery School,
Ireland
"I am amazed by the scope of this book!
First, it is a great cookbook, full of beautifully
conceived ideas and recipes that teach the
subtleties of cooking with fresh herbs. Second, The
Herbfarm Cookbook is a valuable reference, with
helpful charts, line drawings, and botanical
illustrations.An outstanding book!"
-Jasper White, author of Lobster at
Home
"How do I use herbs? Which herbs go with
what? How do I know which to combine? These, the
most asked of all kitchen queries, are answered
with clear reasoning and sound intuition in Jerry
Traunfeld's The Herbfarm Cookbook. Jerry
Traunfeld's simple and honest recipes burst with
flavor and will have you rushing to the kitchen to
cook and to the garden or window box to
plant."
-James Peterson, author of Sauces and
Vegetables
"A brilliant work, brimful of invaluable
know-how and astonishing combinations of flavors.
Jerry Traunfeld's book has become an instant
favorite in my kitchen and my garden."
-Sylvia Thompson, author of The Kitchen
Garden
and The
Kitchen Garden Cookbook
"The Herbfarm Cookbook belongs on your
bookshelf Remarkable and original in the use of
herbs, this is not only a collection of sparkling
recipes, it is also the best herb reference book
I've ever seen."
-Marion Cunningham, author
of
The Fannie Farmer
Cookbook
"As I read through the pages of this book,
I was transfixed by the text and style-it is rare
that one can come across such books that are born
from pure passion and translate such excitement and
erudition to the reader. I found myself immersed in
the undistilled passion of the craft that Jerry has
perfected."
-Dan Hinkley, Heronswood
Nursery
Kingston, Washington
"Anyone interested in herbs or cooking will
be delighted by this superb collection of inventive
recipes that range from Baked Mussels Stuffed with
Mint Pesto to Black Pansy Sorbet. The information
on growing herbs and basic herbal cooking
techniques is a bonus."
-Emelie Tolley, author of Herbs: Gardens,
Decorations, and Recipes
The Herbfarm Cookbook is available now
from The
Herbfarm
U.S. $40
Can. $59
Available from other fine Bookstores in
March 2000
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