SEARCH:

• by:
• Traunfeld, Jerry

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. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm the most coveted in the Northwest and have brought glowing accolades from the American food media and the Zagat and Mobile guides. Traunfeld shares 200 of his best recipes, all written and tested for the home kitchen, ranging from Chicken Breast in Tarragon Cream to season-inspired originals like Basilwood Smoked Salmon. Also included are such innovative desserts as Lavender Pistachio Pavlova and Apple-Rosemary Shortcake with Caramel Sauce, and a chapter on herb-flavored sorbets.

1. Anonymous User on 11/21/2008, said:

I've owned this book for seven years and still pull it out every spring when the herb garden starts producing. It is full of both enjoyable/tasty recipes as well as tons of ideas for how to incorporate herbs into your cooking. I consider it a "must" for anyone with an herb garden. It is also much more comprehensive than his other book, "Herbal Kitchen."

(0 people found this comment helpful, 0 did not)