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The Herbfarm Cookbook - Jerry Traunfeld
book is out-of-stock
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Jerry Traunfeld:

The Herbfarm Cookbook - new book

ISBN: 9781476762500

ID: 9781476762500

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 The Herbfarm Cookbook: 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 COOKING / General, Simon & Schuster Inc.

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The Herbfarm Cookbook - Jerry Traunfeld
book is out-of-stock
(*)

Jerry Traunfeld:

The Herbfarm Cookbook - new book

10, ISBN: 9781476762500

ID: 100149781476762500

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 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 t Food & Drink, Nonfiction, The Herbfarm Cookbook~~ Jerry Traunfeld~~Food & Drink~~Nonfiction~~9781476762500, en, The Herbfarm Cookbook, Jerry Traunfeld, 9781476762500, Scribner, 10/16/2013, , , , Scribner, 10/16/2013

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The Herbfarm Cookbook - Jerry Traunfeld
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Jerry Traunfeld:
The Herbfarm Cookbook - used book

1980

ISBN: 9781476762500

ID: 9781476762500

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, 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 EBooks, Books~~Cooking & Cookbooks~~General, Herbfarm-Cookbook~~Jerry-Traunfeld, 670347, The Herbfarm Cookbook, Jerry Traunfeld, 1476762503, Scribner, , , , , Scribner

Used Book Barnesandnoble.com
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Herbfarm Cookbook - Scribner
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Scribner:
Herbfarm Cookbook - new book

2013, ISBN: 9781476762500

ID: 18115346

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. 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. . eBooks, Food and Drink~~Cooking by Ingredient, Herbfarm Cookbook~~EBook~~9781476762500~~Jerry Traunfeld, , Herbfarm Cookbook, Jerry Traunfeld, 9781476762500, Scribner, 10/16/2013, , , , Scribner

New book Hive.co.uk
MPN: , SKU 18115346 Shipping costs:zzgl. Versandkosten, plus shipping costs
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The Herbfarm Cookbook - Jerry Traunfeld
book is out-of-stock
(*)
Jerry Traunfeld:
The Herbfarm Cookbook - new book

ISBN: 9781476762500

ID: 9781476762500

The Herbfarm Cookbook Herbfarm-Cookbook~~Jerry-Traunfeld Cookbooks>Herbs Pickling Preserving>Herbs Pickling Preserving NOOK Book (eBook), Scribner

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Details of the book
The Herbfarm Cookbook
Author:

Traunfeld, Jerry

Title:

The Herbfarm Cookbook

ISBN:

9781476762500

Details of the book - The Herbfarm Cookbook


EAN (ISBN-13): 9781476762500
Publishing year: 1980
Publisher: Scribner

Book in our database since 31.07.2008 01:12:45
Book found last time on 11.09.2016 14:57:00
ISBN/EAN: 9781476762500

ISBN - alternate spelling:
978-1-4767-6250-0

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