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The Herbfarm Cookbook Hardcover – Illustrated, March 1, 2000
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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
Copyright 2000 Reed Business Information, Inc.
- Item Weight : 2.19 pounds
- Hardcover : 448 pages
- ISBN-10 : 9780684839769
- ISBN-13 : 978-0684839769
- Dimensions : 7 x 1.2 x 10 inches
- Publisher : Scribner Book Company (March 1, 2000)
- ASIN : 0684839768
- Language: : English
- Best Sellers Rank: #92,234 in Books (See Top 100 in Books)
- Customer Reviews:
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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.
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.
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.
It provided what I needed and more. What I needed was some specific help with cultivation and amount of each herb for the kitchen. Exactly one of the main portions of this book. The bonus is the exciting recipe collection that composes this award winning cookbook.
Feast your eyes and tastebuds on: Roasted Asparagus Salad with Fried Sage; Smoked Trout and Corn Pudding; Individual Crab and Lemon Thyme Souffles with Chervil Sauce; Shrimp and Tarragon Risotto; Poached Salmon Fillets with Tarragon Sauce; Grilled Flank Steak with Oregano Marinade; Apple-Rosemary Souffle; Red Pepper and Hazlenut Sauce.
If you're serious about cooking, this is must have on your shelves. Herbs and fresh ones are a must, and this provides advice from a pro oriented towards whatever size garden one can have.