The Herbfarm Cookbook

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 Read more Continue reading Read less Amazon 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







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. REVIEW
Darina Allen Ballymoe Cookery School, Ireland 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.

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. An outstanding book!

James Peterson author of Sauces and Vegetables 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.

Sylvia Thompson author of The Kitchen Garden and The Kitchen Garden Cookbook 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.

Marion Cunningham author of The Fannie Farmer 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.

Dan Hinkley Heronswood Nursery, Kingston, Washington 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.

Emelie Tolley author of Herbs: Gardens, Decorations, and Recipes 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. FROM THE PUBLISHER
What other chefs have said about The Herbfarm 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

"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, Ballymaloe 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 your 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.

"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











ABOUT THE AUTHOR
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. EXCERPT. © REPRINTED BY PERMISSION. ALL RIGHTS RESERVED.
Excerpt


When I first learned to cook, at age eleven, my mother kept herbs in jars,alphabetically arranged on a shelf. I was taught to apportion thesedusty-smelling powders and flakes with the precision of a chemist ? oneteaspoon of oregano in the tomato sauce, one-quarter teaspoon of tarragon in thevegetable soup, one-half teaspoon of sage with the chicken ? as if alchemywould occur when a recipe's formula was followed perfectly. It never occurred tome then that we could grow all these herbs in our backyard, and I had no ideahow they looked or smelled before they were dried, processed, and packaged. Atthe time, the only fresh herb in the supermarket was parsley.

Now fresh herbs are everywhere. More often than not the word "fresh" precedesthyme, tarragon, or basil in recipes we see in print. Freshly cut sprigs of allcommon herbs are available year-round in supermarkets across the nation.Farmers' markets are flooded with lush bunches of locally grown herbs, andgarden centers and specialty nurseries are packed with potted herbs fromangelica to verbena. More and more backyards have oregano and dill planted nextto the tomatoes, and pots of chives and rosemary are replacing the petunias onthe patio or terrace. This availability is making a fundamental change in theway we cook.

The flavor of a fresh herb has little in common with what comes in a jar. Tastea few flakes of dry tarragon and they will seem little more than mild and musty.Then taste a leaf of fresh tarragon, just picked from the garden; it will besweet and peppery and fill your mouth with a punchy anise flavor underscoredwith green savoriness. Stir a coarsely chopped spoonful of the fresh leaves intoa braising pan of chicken and its flavor will permeate the juices and flavor thechicken itself. Next, compare a spoonful of dried basil with a bunch of freshGenovese basil from the farmers' market. The flakes are insipid and lifeless,but the complex layering of mint, clove, anise, and cinnamon scents that waftfrom the fresh sprigs is so enticing you'll want to bury yourself in them. Poundthe leaves in a mortar with garlic, pine nuts, olive oil, andParmigiano-Reggiano, and you'll have fragrant, unctuous pesto, the nonpareilpasta sauce.

Fresh herbs offer an astounding palette of vibrant and glorious tastes, buttheir delights go beyond the flavors they lend to food. For a cook, there is joyin simply handling fresh herbs in the kitchen. Who can resist stroking the proudsticky needles of rosemary, rubbing a plush sage leaf, or crushing a crinkledleaf of verdant mint between their fingers? When you strip the fragrant leavesoff sweet marjoram or tuck a few sprigs of shrubby thyme in a simmering stew,you feel connected to the soil and the season, no matter where your kitchen is.

I have the opportunity all chefs dream of. As chef of The Herbfarm Restaurant inthe lush, rainy foothills of the Cascade Mountains, I design nine-course menusfor an intimate dining room surrounded by acres of kitchen gardens. If I need abunch of chives, a bucket of chervil, or a leaf of rose geranium, I pick itright outside. Over the course of my nine years at The Herbfarm and many yearsof herb gardening in my own backyard in Seattle, I've come to know each herb asan old friend, and they have offered me endless inspiration. I've written thisbook to share what I have learned about these soul-stirring ingredients withthose who love to cook at home.

Copyright © 2000 Jerry Traunfeld. All rights reserved.
ISBN: 0-684-83976-8













Read more Continue reading Read less

UK Delivery:

• Free delivery on all orders of £10 or more.
• £1.49 delivery fee on orders below £10.
• UK orders are shipped via Royal Mail 2nd Class.

International Delivery:

• Flat rate delivery charges vary by country.

Dispatch and Delivery Times:

• All orders are shipped from our warehouse in Northampton, UK within 48 hours of receipt during working hours.
• UK mainland orders typically arrive within 3-5 working days via Royal Mail 2nd Class.
• International estimated delivery times:
• Europe & Channel Islands: 7 to 10 working days
• USA: 7 to 15 working days
• Rest of the World: 9 to 21 working days

View our full delivery infomation here.