Ebook Download The Herbfarm Cookbook, by Jerry Traunfeld
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The Herbfarm Cookbook, by Jerry Traunfeld
Ebook Download The Herbfarm Cookbook, by Jerry Traunfeld
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Amazon.com Review
Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why. It is hard to get through even the first chapter, on soups, without starting a shopping list for making Green Gazpacho, a cooling blend of cucumbers and green pepper with spearmint, parsley, and cilantro, or Herbal Chicken Noodle Soup, lavish with fresh basil, chives, tarragon, and marjoram. After enticing you with the story of his signature dish, a green salad made with up to 30 ingredients, each literally harvested and assembled on the plate one leaf and blossom at a time, Traunfeld shows how, using more typical resources, you can construct a salad friends will declare a delicious work of art. To make it really simple, he provides a chart listing 50 possible choices that helps you balance the flavors, including hot, sweet, bitter, and aromatic, and the colors and textures that make a salad more than a plate of lovely greens. However, if you don't live in a culinary paradise like the Seattle area, only have access to a typical supermarket, and you don't want to grow your own herbs, you can still infuse your cooking with the same enticing magic Traunfeld creates at the Herbfarm. Just tuck sprigs of thyme, rosemary, or oregano between the slices of a loaf of country bread spread with butter or olive oil and roasted garlic, wrap it in foil, and pop it in the oven for a quick 12 minutes. Or try Mashed Potatoes with Toasted Coriander, the seeds adding earthy flavor to a perennial favorite, and serve with chicken piccata enlivened with fresh dill. Traunfeld is such a good teacher and clear writer that you follow with confidence when he guides you through Herb-Smoked Salmon--first dry-rubbed, then smoked over dried stems from basil, thyme, or fennel and finally baked until the fish is just gently set. You also get an introduction to the Japanese concept of umami, a state of food perfection that Traunfeld achieves in his Umami Carrot Soup with Mint. Following the 200 recipes and alluring photos of some prepared dishes, you learn about growing herbs, both in the garden and in containers. A section describing herbs and edible flowers, from angelica to violets, is ample and articulate enough to stand on its own as a book, and those interested in gardening will appreciate the list of nurseries here. Finally, this section includes a table covering 29 herbs that will help you transform your own favorite dishes simply by adding fresh herbs. --Dana Jacobi
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From Publishers Weekly
In his debut cookbook, Traunfeld elevates herbs to celebrity status. Chef at the Herbfarm restaurant near Seattle, he marries friendly flavors (Tomato and Fennel Soup, which includes French tarragon, and Pork Chops with Sage, Onion and Prosciutto). He also employs unusual and bold strokes to create such tantalizing dishes as Oysters on the Half-Shell with Lemon Verbena Ice, Potatoes with Lavender and Rosemary, Grilled Marjoram-Scented Corn, Saut?ed Duck Breasts with Mint, Coriander, and Olives and Halibut Baked with Leeks, Apple and Lovage. Pointing out that herbs and flowers are nothing new in dessert-making, Traunfeld is particularly successful with sweets; he combines flavors with a masterful touch, exemplified by Pear, Maple and Rosemary Clafouti, Pumpkin-Bay Tart and Raspberry and Rose Geranium Sorbet. A summer's abundance of herbs can be persuaded to satisfy well after autumn's frosts with such fare as Apple-Thyme Jelly, Plum and Lavender Chutney and Candied Angelica. Several herb-based drinks are also provided, including the Herbfarm Champagne Cocktail, wherein a single herb leaf or sprig is crushed between the fingers, dropped into an empty champagne flute, then filled with the proper potable. Concluding the book is an extensive chapter outlining individual herbs and their cultivars as well as advice on growing and harvesting them. With herbs increasingly common in supermarkets, this compendium of recipes and useful facts is ideal for cooks eager for new taste temptations. (Mar.) Copyright 2000 Reed Business Information, Inc.
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Product details
Hardcover: 448 pages
Publisher: Scribner Book Company (March 1, 2000)
Language: English
ISBN-10: 9780684839769
ISBN-13: 978-0684839769
ASIN: 0684839768
Product Dimensions:
7 x 1.2 x 10 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.9 out of 5 stars
51 customer reviews
Amazon Best Sellers Rank:
#319,229 in Books (See Top 100 in Books)
I bought this book as a present last Christmas and I've mostly done the simpler recipes like Rosemary Chicken, Tomatoes with Herbs and the food processor version of the pesto sauce which I've sometimes used with chicken that I've sautéed in herbs and olive oil (I'd have liked to see some suggestions for this but I have to usually guess what might work) but they've all become foods I now make as regularly as possible. The hardest part about this book is picking what to try the next time you want to add something to your selection of dishes to make. There's something for just about every level of intricacy in this book. You have the 3-5 minute pesto and you have dishes that take a few days. After reading one of the other reviews I think I'll try one of the deserts next. Also, this book is a perfect gift for ANYONE who bothers to grow their own herbs since it also has a few useful chapters on the subject later in the book as well as the recipes for them to put them to use in the first several chapters. I would have liked to see more dishes with suggestions for dishes the involve fishes (or the above mentioned chicken quandary) like Salmon so I guess I might have to look at getting Tom Douglas's book to supplement this one. Yet, what it does have are all real good.
This book is transcendent. In the age of bloggers and Pinterest it’s easy to get sucked into the idea of a dish and then find it lacking. Lacking in heart, flavor, oomph. But the Herbfarm Cookbook is different. It reminds you of the value of a well designed cookbook written by a chef with insurmountable experience.The first introduction I had to this book was when a friend shared a meal with me and made the seared scallops with carrot marjoram sauce. I can still taste the herby, tart, flavorful sauce and buttery scallops now. I bought the book for myself and I’m now a complete convert. I trust every dish and I have never been let down.I decided to write this review tonight when I licked the spoon I was using to stir the pumpkin tart filling. I sighed with satisfaction.As a non herb farm owner, I can say that most of the recipes in this book are accessible to me. It may require a trip to the hipster corner store but I’ve been able to snag most of the herbs listed. Also, I love the segregation of seasonal dishes. Being able to combine fresh herbs and produce for a seasonally appropriate dish is so rewarding.
I recently sent this cookbook to a friend in Australia - arrived totally without problems - and have had one of my own since it was first published. It is probably the easiest cookbook to follow I have ever run across and we have never made anything from it that wasn't fabulous. The idea of being able to eat Herbfarm food in your own home is worth buying the book in itself. Of course you don't get the attentive wait staff and wine selections but you and your guests (do share the food with others!) can tour your own herb garden and relax in your own congenial setting.
This is the best book I own on cooking with herbs. Trust me when I say this, I own a few. The author offers lots on wonderful, inventive recipes for using fresh herbs. I've been growing LOTs of culinary herbs this past summer for a religious institution, and I ordered a second copy of this book for their kitchen staff.
Absolute favorite cookbook of all time. This is such a great read and every herb/food combo is stellar.
I've found this book after eating at Poppy in Seattle (owned by the Author) 10-20 times in the past year.After eating so well, I did a little online research and found this book by Jerry. If you read the other reviews here and love cooking - you would come to realize that you must have this book. Yes - you must.Me and a friend of mine are cooking from this book in the past few months and the dishes were always exquisite! So good and flavourful.The carrot salad is to die for, the lavender rhubarb pie is divine, the slow roested tomatos are so good that it became a house favorite.All the dishes' ingredients are full with herbs joy, I've never heard of some of them before the book but I'm so glad I cook with them now (e.g. Sorrel, Angelica, Lovage etc').You would learn to cook, to grow your herb garden and all about the priciples of cooking with herbs (matching, cutting, growing etc')Worth every penny - you will not regret this buy - it became the one and only cooking book for me.Oh, and you can find it used, so it's even a greater deal.Enjoy
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.
This book has wonderful recipes such as, herbed focaccia with rosemary, sage and thyme; and beef tenderloin steaks with red onions and tarragon relish- delicious. Bay Laurel Roasted Chicken and Lavender Shortbread cookies for dinner tonight. I love cooking with my herbs and this book has been a huge help.
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