The Herbfarm Cookbook

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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. I have two hanging pots, one full of greens, the other ready to sprout a handful of herbs.

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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: An excellent book for cooking wit herbs and a good resource for herb growers. The lavender recipes are wonderful as is the roasted ratatouille: Aug 13, Caren rated it it was amazing Shelves: My dream is to eat at this place.

Oct 30, James rated it it was amazing. Hands down best cookbook ever. Everything I know about cooking started with this book and a James Beard book.

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Jan 23, Lynn rated it it was amazing Shelves: I love to read this book and cook from it. Feb 28, brooke rated it it was amazing. The best cookbook on my shelf! Oct 21, Georgia Erwin rated it liked it. I anticipated this book's arrival with a whole lotta excited impatience, but since reading it over the last couple of years my enthusiasm has toned down considerably. It's just very 'restaurant-y' and while that can be super inspiring, inspiration which is difficult to realize is quite frustrating. After all, cookbooks are ideally a lovely combination of fiction Maybe my tastes have changed, but including several recipes that require expensive equipment without any instructi I anticipated this book's arrival with a whole lotta excited impatience, but since reading it over the last couple of years my enthusiasm has toned down considerably.

Maybe my tastes have changed, but including several recipes that require expensive equipment without any instructions for hand-processing is I'm tired, so I'll just come out and say it instead of searching for a prettier analogy I mean, he says to use a mortar and pestle to make pesto okay, great, that's the glorious traditional way, but if you've ever tried doing this in a home mortar you know it ain't so easy, depending on what kind of model you have, what quantities you'd like to make, etc. And lord knows I don't have a spice mill lying around, waiting to grind all those coriander seeds I use approximately five times a year.

Color me disappointed as hell.

I mean, come on, man, what kind of kitchen outfit do you think your readers have? Anyhow, I think this is a pretty typical breakdown where a professional has been doing what they do for so long that it's difficult for them to put themselves back in layman shoes. Wherein lies the interest in hiring a food editor, or a home cook, to test your recipes before they go into print. It's a pretty place, and it's possibly perfection, but it sure ain't reality.

Jan 24, Gabrielle rated it liked it Shelves: Traunfeld, chef at the esteemed Herbfarm restaurant in Washington state, has created a beautiful collection of recipes here. However, it left something to be strongly desired for this reader, for a couple reasons. His recipes are almost entirely in the European flavor tradition--which makes sense, given that the Northwest is the perfect climate in which to grow herbs such as sage, thyme, rosemary, and lavender. And the recipes do sound delicious--but how many readers are going to knock out a tra Traunfeld, chef at the esteemed Herbfarm restaurant in Washington state, has created a beautiful collection of recipes here.

And the recipes do sound delicious--but how many readers are going to knock out a tray of oysters on the half shell with lemon verbena ice for a dinner party? There are reminders throughout this book that the writer is a high-end chef the description of his staff creating salads by placing each leaf individually on the plate, for example which ultimately left me unattached and uninvested.

Combined with a culinary tradition that just doesn't thrill me not just the European flavors but also the traditional soup-salad-entree-sorbet format, the reliance on meat as entree, etc. Apr 18, Jenny Reading Envy rated it liked it Shelves: I got this from the library in my ongoing project to try cookbooks on my to-read list and get them off of there.

This is half cookbook, half comprehensive guide to growing, identifying, and using herbs. It seems to come from a place of "there are more herbs than parsley! I can't yet speak for their quality. Most of the recipes seem like pretty traditional dishes, plus extra herbs. Jan 26, Cara Charles rated it it was amazing. Best herb cookbook from the originator of fresh herb cooking and growing.

Jul 28, Robin added it. Jennifer rated it it was amazing Dec 25, William Sherman rated it it was amazing Dec 09, Lolobull rated it it was amazing Feb 16, Tayyba Kanwal rated it really liked it Jul 31, Joan rated it it was amazing Aug 02, Christine Elwood rated it really liked it Apr 01, Rachel rated it it was amazing Oct 13, June Reisinger rated it really liked it Jan 02, Jennifer rated it liked it May 07, Sorcharei rated it really liked it Sep 25, Irene rated it liked it Nov 30, Donna K rated it it was ok Oct 10, There are no discussion topics on this book yet.

Books by Jerry Traunfeld. Trivia About The Herbfarm Cook No trivia or quizzes yet.

The Herbfarm Cookbook by Jerry Traunfeld (2000, Hardcover)

Just a moment while we sign you in to your Goodreads account. 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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The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever written. Table Of Content Contents Introduction1. Sauces and Other Basic Recipes Herbs at the Kitchen Door: The Basics of Growing Your Own Herbs in the Kitchen: Buying, Handling, and Cooking with Them Reviews Dan HinkleyHeronswood Nursery, Kingston, WashingtonAs 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. Darina AllenBallymoe Cookery School, IrelandFor 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.

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Jerry Traunfeld's flavor combinations and beautifully written prose are irresistible. Gardens, Decorations, and RecipesAnyone 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. 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'sThe 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. Jasper White author of Lobster at Home 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.

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. Jerry Traunfeld's book has become an instant favorite in my kitchen and my garden. The Herbfarm Cookbook An excellent book. Salt, Fat, Acid, Heat: German Cookbooks Hardcover Publication Year.

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