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The Herbfarm Cookbook by Jerry Traunfeld

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    Notes about this Book

    • Foodelf on March 14, 2010

      As a herb-lover for years, this book sang to me. Everything I've tried was terrific and the Grilled Flank Steak in Oregano Marinade is a firm favourite I've made again and again to rave reviews and demands for the recipe.Jerry Traunfeld's imaginative approach to herbs and all food inspires and delights.

    • sfcarole on February 08, 2010

      A friend's wedding reception was held at the Herbfarm outside of Seattle. The bride gave me this book as a gift, and little did I realize what a gem it was. From his Fettuccine with Red Onion, Blue Cheese and Thyme to his Fish en Papillote to his Lemon Verbena Sorbet--Traunfeld's flavor combinations are spot-on.

    Notes about Recipes in this Book

    • Grilled peach salad

      • Laura on August 28, 2010

        8/27/10: A beautiful way to serve the summer's bounty of peaches. This was delicious!

    • Maple-and-herb brined pork roast

      • Laura on December 20, 2010

        Pg. 224. This was quite good and very easy! The flavors of the herbs really come through if you follow his suggestion and line the bottom of the roasting pan with rosemary and sage branches. The meat was fairly moist, which is always a plus with pork. Would definitely make this again.

    • Roast boneless leg of lamb with rosemary and lavender

      • Laura on December 25, 2010

        Pg. 229. This is excellent! And it could not be more simple. Made a lovely Christmas dinner entree. I do have to confess that I did not include the lavender (not a fan), but otherwise followed the directions exactly. I'll be making this again and again.

      • ellabee on March 06, 2012

        Minus lavender, this is my go-to roast lamb recipe. Outstanding. We get a half lamb every winter, so may someday work up courage to try with lavender.

    • Braised chicken with leeks and porcini

      • ellabee on March 06, 2012

        Delicious and easy; a one-pan dish in a large saute pan. Thin slivers of roasted red pepper or some other contrasting garnish nice for company.

    • Swiss chard gratin

      • kjwright on July 07, 2011

        A favorite recipe - travels well for potlucks, elegant yet homey dish.

    • Herb-crusted rack of lamb

      • kjwright on July 07, 2011

        Great entree for entertaining. Simple and mostly advance prep.

    • Balsamic potato salad

      • mez on January 28, 2012

        I have done this recipe twice, and each time is just doesn't live up to what I'm hoping for. Not quite sure why.

    • Roasted parsips with thyme

      • bwehner on April 28, 2012

        So easy. Use a good quality balsamic & it's perfectly simple!

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    Reviews about this Book

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    Reviews about Recipes in this Book

    • Lemon verbena sorbet

      • David's Table

        It was Traunfield who described this sorbet as "lemon heaven", and he was not exaggerating. If your partial to lemons, this will quickly become one of your favorite desserts.

        Full review
    • ISBN 10 0684839768
    • ISBN 13 9780684839769
    • Published Mar 22 2000
    • Format Hardcover
    • Language English
    • Countries United States
    • Publisher Simon & Schuster
    • Imprint Scribner

    Publishers Text

    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.

    Other cookbooks by this author

    The Herbfarm Cookbook

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    Average rating of 5 by 8 people

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