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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 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. In his debut cookbook, Traunfeld elevates herbs to celebrity status. 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. Copyright Reed Business Information, Inc. Would you like to tell us about a lower price?

If you are a seller for this product, would you like to suggest updates through seller support? 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 s, 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 of his best recipes in The Herbfarm Cookbook.

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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. 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.


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Cooking with Fragrance and Flavor. The Cook's Herb Garden. Recipes from the Herbalist's Kitchen: Bring distinctive fresh takes to your food with the fragrance of herbs. Here's how restrictions apply. Scribner Book Company March 1, Language: Start reading The Herbfarm Cookbook on your Kindle in under a minute. Don't have a Kindle? Try the Kindle edition and experience these great reading features: Share your thoughts with other customers.

Write a customer review. Read reviews that mention jerry traunfeld herbfarm cookbook fresh herbs herb garden herbfarm every recipe herbfarm restaurant growing and harvesting recipe i tried cooking with herbs growing herbs bought this book great cookbook culinary herbs growing herbs book has wonderful best cookbook book is a great recipes in this book recipes in this book.

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Please try again later. This book is transcendent. 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 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.

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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! This is the best book I own on cooking with herbs.

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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 s, 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 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.

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. Hardcover , pages. To see what your friends thought of this book, please sign up. To ask other readers questions about The Herbfarm Cookbook , please sign up. Be the first to ask a question about The Herbfarm Cookbook. Lists with This Book. This book is not yet featured on Listopia. Oct 03, Lori rated it it was amazing. One of the best cookbooks I've ever purchased! In the summer of , I decided to become more intimately familiar with a variety of herbs and planted a small but bountiful herb garden in my tiny back patio.

I read Traunfield's book from front to back and have been trying several of his recipes, all of which have been lovely, inspiring me to keep learning, growing and cooking. I own a lot of cookbooks and read a lot of cooking magazines not to mention all the TV cooking shows I watch and this One of the best cookbooks I've ever purchased! I own a lot of cookbooks and read a lot of cooking magazines not to mention all the TV cooking shows I watch and this book is the best resource of them all for everything from soups to pastas to breads to desserts.

Oct 23, Sarah rated it really liked it Shelves: I read this years ago, but didn't note it then; I borrowed my aunt's copy a few weeks ago to revisit. This book is as beautiful, relevant, and exciting as it was when published, and I am eager to start cooking. So many creative uses for herbs, spices, vegetables, etc.! Apr 14, Crindalyn rated it really liked it. For the past 10 years, Jerry Traunfeld has been perfecting his herb-infused cuisine as executive chef at the Herbfarm restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington state.

He isdevoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens.

The Herbfarm Cookbook

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 g For the past 10 years, Jerry Traunfeld has been perfecting his herb-infused cuisine as executive chef at the Herbfarm restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington state.

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 that your 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. Instructions from growing herbs to making stocks and sauces are included, along with herb substitutions and infusions. A chapter defining herbs and edible flowers from Angelica to Thyme makes a handy reference guide. You're not likely to find another guide to herbs by an author who is so widely known for using them deliciously — no wonder it's already in its third printing.

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.

Aug 26, Maren rated it it was amazing. I bought some herbs earlier this summer but wasn't sure hwo to use them so I bought this book and am so glad that I did. It has a synopsis on some of the most popular herbs - how to grow them, take care of them, harvest them etc. It also has some awesome recipes. I made the herbed foccacia and some yummy lavender shortbread. This book got me really excited about keeping up an herb garden.

The Herbfarm is a famous restraunt in the Seattle area that creates it's menus based on the herbs and vegetables that they grow on their nearby farm. The recipes in this book are some that are used in their restraunt. Apr 03, Sonia rated it liked it. Haven't tried most of the recipes because they didn't entirely appeal for one reason or another ingredients or amount of work.

The bread recipe is a great starting point for making your own breads I've translated it a number of times into things like cranberry-sage bread and roasted garlic-asiago bread. Jun 05, Carol rated it really liked it Shelves: I love this book! The last section is an awesome reference for using herbs in cooking and growing them in your garden.

The author explains hardcore gardening information like what genus the herb is from and how to harvest it without using gardening jargon. That's a rarity for folks who are "plant killers" trying to reform their ways. I borrowed this book from the library but will probably buy a copy of my own to keep Mar 29, Eva Luna rated it really liked it Shelves: I repotted all my plants yesterday on the sunny porch.

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I have two hanging pots, one full of greens, the other ready to sprout a handful of herbs. I took this book out in anticipation of their growth. The recipes spoke to me with intense earthy notes, with an abundance of fresh herbs to tame the summer heat. I can only wait so much longer for the warm breeze. Jul 09, Brittany Harrington rated it really liked it.

At times I didn't find herbs called for in their fresh state, but dried worked just a well. Page 54 has one of the best recipes for asparagus I've ever tasted. If you love herbs in your recipes, I highly recommend this book. Oct 28, Deb rated it really liked it Shelves: