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The Herbal Kitchen: Cooking with Fragrance and Flavor
The secret to transforming easy dishes into extraordinary meals? Fresh herbs. In The Herbal Kitchen, IACP award-winning cookbook author and acclaimed Herbfarm Restaurant chef Jerry Traunfeld presents simple dishes using herbs straight from the market, windowsill, or garden.
Until recently, the fresh herbs available in supermarkets were limited to parsley and maybe dill. Tod...more
Until recently, the fresh herbs available in supermarkets were limited to parsley and maybe dill. Tod...more
Hardcover, 272 pages
Published
November 1st 2005
by William Morrow Cookbooks
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Jul 17, 2009
Barrett
rated it
5 of 5 stars
Recommends it for:
eaters, kitchen-dwellers, trent reznor who needs to relax sometimes with a lavender mai tai
Every page has something of value, wisdom, and beauty. Wherever herbs are in your life -- in jars in your cupboard, in your kitchen garden or allotment, or at your local farmer's market -- you will find recipes for every season and palate here. The full-page full-color photographs sprawl across this book, and pump up the price to 35 bucks. You will become lost in the fuzzy, herbal depth-of-field wonderlands of food in "The Herbal Kitchen". Still, besides these cosmetics, the author has all the c...more
This book delivers what it aims - it's packed full of herbal recipes (with many flavor combinations I'd never heard of and never would have imagined but which look good). The one drawback is that many of these recipes call for ingredients that are more expensive and may need to be purchased at a specialty store. Some call for more advanced tools that the average cook would have. And all (or almost all) were time intensive, but in a good way. The book definitely got better as it went on. While I...more
I have a fairly big herb garden and have been searching for cookbooks that showcase herbs. This cookbook has some interesting recipes but also useful information about growing herbs and the best varieties for flavorful cooking. I checked it out of the library but I think I will buy the book.
Tomato bread, tarragon chicken breasts with buttered leeks, cinnamon basil chicken.
This is a beautiful book with full-color photos accompanying nearly every recipe, and there are loads of helpful sidebars with tips on growing, storing, and using various herbs. My only complaint is that the recipes are a bit meat heavy, but there are enough vegetarian meals that I might want to add it to my kitchen library just the same. Plus, it's interesting to learn new ways in which to combine fresh herbs, and I shouldn't have too much trouble adapting a few of the meat dishes to veggie far...more
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This book is full of creative, modern recipes with strong seasonal and Pacific Northwest flair. That said, like some other reviewers have noted it is somewhat meat-heavy in its offerings. As someone who owns entire books just about herbs and spices, I also thought the individual herb profiles were too limited to really pull me in. Overall, I appreciate Traunfeld's inventiveness and focus but "The Herbal Kitchen" isn't the type of cookbook for me.
Gorgeous cookbook with wonderful inspiration and recipes for cooking from your herb garden. Sweet, savory, cocktails, etc.--it's all included with wonderful pictures. I made the Warm Lavender Almond Cakes which were delicious--like a French financier in texture with a solid but not overpowering lavender essence.
Here's a link to the recipe and pictures: http://kahakaikitchen.blogspot.com/20...
Here's a link to the recipe and pictures: http://kahakaikitchen.blogspot.com/20...
Growing herbs has been something that I've always done - I even had my own little herb garden growing up, thanks to the encouragement of my mom. These recipes are great!
Some interesting recipes here. The recipe for refrigerator pickles with lemon verbena and mint is a definite keeper!
One of my favorite cookbooks - a number of my regular recipes come from this book.
Some wonderful ideas in this book
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