The Herbfarm Cookbook

Suddenly, fresh herbs are everywhere. Cut sprigs are in nearly every supermarket produce department, seeds and plants are in local garden centers, and they are growing in backyards from coast to coast. But once they are in the kitchen the question arises, "Now what do I do with them?" Here is the essential book about cooking with fresh herbs, brimming with inspiration, techniques, and recipes for capturing the vibrant flavors of these exciting ingredients.

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.

Now Traunfeld shares two hundred of his best recipes, all written and tested for the home kitchen. They range from superb versions of classics like Chicken Breast in Tarragon Cream to season-inspired originals like Basilwood Smoked Salmon. Also included are such inventive desserts as Lavender Pistachio Pavlova and Apple-Rosemary Shortcake with Caramel Sauce, and a chapter of herb-flavored sorbets.

The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever produced.