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.

The Herbfarm Cookbook PDF

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