The Herbfarm Cookbook
September 2, 2010 · Posted in Bestselling Cooking Books
Product Description
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 a… More >>
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5 Responses to “The Herbfarm Cookbook”
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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.
Rating: 5 / 5
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.
Rating: 5 / 5
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.
Rating: 5 / 5
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.
Rating: 5 / 5
If I could give this more than 5 stars, I would. My friends and I get together about twice a month for “herbfarm dinners” where we plan a menu from the book and then cook what have been the BEST meals we have ever had. We rate each dish when we are finished, and we haven’t come across anything we dislike (and we have made about 3/4 of the recipes in there!). The fresh herbs and combinations that Traunfeld uses are simply amazing. It’s great that we have been able to cook for ourselves some of the best food we have ever had. If you live someplace where fresh herbs are hard to come by (and a variety of them as well– there are some used in here that you probably havent heard of before) then you may want to do some research beforehand to see if you can find the ingredients through mail order herb suppliers or something. Luckily we live in Seattle where there is a public market with lots of fresh herbs, though this book has also inspired us to start our own herb gardens! We hardly ever have to buy them anymore. You will not be disappointed with the recipes in this book– they are FABULOUS. It also has all kinds of information regarding how to pair herbs, how to buy, store and prepare them. It’s a good buy.
Rating: 5 / 5