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The Herbfarm Cookbook (Anglais) Relié – 1 mars 2000


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Descriptions du produit

Revue de presse

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.

Présentation de l'éditeur

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

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x992321bc) étoiles sur 5 55 commentaires
69 internautes sur 70 ont trouvé ce commentaire utile 
HASH(0x99250c6c) étoiles sur 5 I grew all these herbs. Now what? 25 septembre 2000
Par Namir Gharaibeh - Publié sur Amazon.com
Format: Relié
So when I moved into my new house, I started an herb garden thinking it would be cool to incorporate them into my meals. When they all finally matured, I was so happy, but didn't know what to do with them, so I set out looking for a cookbook that centered around herbs.
This was the best I found, and after trying out a few, it has very, very well written recipies. Everyone I tried came out perfect, and tasted scrumptious! Honestly. The recipies have are as descriptive as the rest of the book. "The mixture will be satiny & sticky and have a consistancy between soft dough & thick batter."
Additionally, there is detailed explinations on how to start, care for, cook, store, dry, and love your herbs. Albiet a tad pricy, definately worth every penny in it's depth, honesty, detail, and quality.
58 internautes sur 62 ont trouvé ce commentaire utile 
HASH(0x9925c090) étoiles sur 5 Best of the Genre A Classic 19 juin 2000
Par scottsharot - Publié sur Amazon.com
Format: Relié
I teach classes in growing and cooking with herbs. I have never found a more infomative, beautifully laid out and designed book on herbs.Like "Herbs and Spices" by Waverly Root It is chocked full of information and recipes. But somehow Jerry Trauneld's experience and passion for herbs shines through in a delightful user friendly way. This book is bound to become a classic.
40 internautes sur 42 ont trouvé ce commentaire utile 
HASH(0x9925c108) étoiles sur 5 Cookbook for Chef's on Herbs 29 juillet 2004
Par rodboomboom - Publié sur Amazon.com
Format: Relié Achat vérifié
I've been gourmet cooking and growing most of my own herbs now for years, some successfully, and others not so. In looking for some aid with what ails my herb garden, sought this one out as possibility.

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.
34 internautes sur 36 ont trouvé ce commentaire utile 
HASH(0x99250e94) étoiles sur 5 A Masterpiece 20 mars 2000
Par Un client - Publié sur Amazon.com
Format: Relié
Having grown up in Washington and hearing about the Herbfarm for years, I finally had the pleasure of dining there last month. After the first of nine different courses, I decided to purchase the book and it has rapidly become a favorite.
The information contained within is invaluable for anyone looking to expand their technique through the incorporation of more herbs other than just parsley. From the section on pairing herbs with different foods to cultivating your own, each section contains a wealth of information one will find informative and helpful.
32 internautes sur 35 ont trouvé ce commentaire utile 
HASH(0x9925c348) étoiles sur 5 An essential reference 2 juin 2000
Par Un client - Publié sur Amazon.com
Format: Relié
Jerry Traunfeld has given us an excellent guide to growing, handling, and cooking with fresh herbs and edible flowers. He offers familiar as well as novel recipes that are simple yet far from boring. He also includes attractive full-color photos of finished dishes, botanical watercolors of herbs, and a helpful glossary. In sum, this is a valuable and well-researched book from an enthusiastic chef who shares his knowledge and expertise in a sincere and straightforward manner. "The Herbfarm Cookbook" sits alongside another great favorite of mine, Sonia Uvezian's "Recipes and Remembrances from an Eastern Mediterranean Kitchen," a brilliant and highly original volume featuring fascinating text and exceptional recipes that make imaginative use of herbs (and spices). Both Traunfeld and Uvezian write remarkably clear recipes that even beginners can follow without difficulty. Every lover of good food should acquire these two books, which are certain to become classics.
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