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The Herbal Kitchen: Cooking with Fragrance and Flavor Hardcover – November 1, 2005
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There's the humble roasted oyster, for example. Traunfeld makes a sauce of fresh sorrel, butter, shallots, cream, and lemon juice. Each oyster sits in its half shell atop a dollop of the sauce and bakes until plump. They are served topped with fine strips of fresh sorrel. Briny oyster meets tart sorrel gentled with cream and butter. Does it get any better? You bet it does. Roasted Oysters with Sorrel Sauce is but an appetizer, along with Minted Lentil and Goat Cheese Strudel, and Spicy Verbena Meatballs.
After a brief introduction to herb basics, Traunfeld moves on to appetizers and drinks (the Rosemary Gin and Tonic sounds intriguing). Chapters that follow cover soups, salads, fast suppers, meals for a crowd, intimate feasts, vegetable dishes, breads, and desserts. Consider the Shiso Crab Cocktail, or Black Olive Roast Chicken, Sides of Salmon Slow-Roasted in Dill, or Lavender-Rubbed Duck Breasts with Apricots and Sweet Onions.
These are precise, carefully thought-out and executed recipes, and they are all built around the masterful use of fresh herbs. You will want to attend to your gardening as much as your cooking with this book as inspiration. Work through The Herbal Kitchen from front to back and you will transform your relationship with herbs. The food you cook and eat will never be the same. And that's a delicious gift from one of the mighty. --Schuyler Ingle
From Publishers Weekly
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Top Customer Reviews
However, this book wasn't for me. I am an avid gardener who enjoys eating healthy, but simple. Cooking is not a love of mine, just a means to an end. I was hoping to find easy ways to incorporate the herbs I love to grow. This is not such a book. I do not find the recipes to be simple, nor would many of these be appetizing to my elementary-school aged boys. Many of the recipes include ingredients I am unfamiliar with and many also require or suggest cooking implements beyond the basics--food processors, convection ovens, etc. I pulled out approximately 10 recipes that were 'normal' enough and hassle-free enough that I would actually make on a weeknight. So, as I said, this book will be great for some, but not for me.
There is something about the way it's written, with careful descriptions of each dish and obvious love for food, that is truly inspiring.
Most Recent Customer Reviews
Great book, well researched. The author, a chef, is obviously very knowledgeable and passionate on this subject, and I learned a lot. Read morePublished 1 month ago by Carolina Summer
Nice book with lots of helpful information and some recipes I plan to make.Published 10 months ago by Nancyruth
Great source of recipes and information on growing and using your own fresh herbs. Love it!Published 12 months ago by Gail J. Beutler
I bought this book 3-4 years ago when we became serious about tending an herb garden. We love including fresh herbs in our foods. Read morePublished 16 months ago by MizGrizzBiz
Have been growing herbs for many years. In this book, the recipes and descriptions of when and how to harvest herbs is helpful.Published on June 23, 2014 by CEJ
this is quite fun, unusual and nice recipes, may not be everyone's taste but for sure a conversation starter. We really enjoy it.Published on May 24, 2014 by Palmermoose