am 2. Juni 2000
Jerry Traunfeld has given us an excellent guide to growing, handling, and cooking with fresh herbs and edible flowers. He offers familiar as well as novel recipes that are simple yet far from boring. He also includes attractive full-color photos of finished dishes, botanical watercolors of herbs, and a helpful glossary. In sum, this is a valuable and well-researched book from an enthusiastic chef who shares his knowledge and expertise in a sincere and straightforward manner. "The Herbfarm Cookbook" sits alongside another great favorite of mine, Sonia Uvezian's "Recipes and Remembrances from an Eastern Mediterranean Kitchen," a brilliant and highly original volume featuring fascinating text and exceptional recipes that make imaginative use of herbs (and spices). Both Traunfeld and Uvezian write remarkably clear recipes that even beginners can follow without difficulty. Every lover of good food should acquire these two books, which are certain to become classics.
am 20. März 2000
Having grown up in Washington and hearing about the Herbfarm for years, I finally had the pleasure of dining there last month. After the first of nine different courses, I decided to purchase the book and it has rapidly become a favorite.
The information contained within is invaluable for anyone looking to expand their technique through the incorporation of more herbs other than just parsley. From the section on pairing herbs with different foods to cultivating your own, each section contains a wealth of information one will find informative and helpful.
am 24. März 2000
I've been waiting for The Herb Farm cookbook for years andyears! Now that I've got it, I can't imagine life without it. I'moverjoyed that it has finally been published. Jerry Traunfeld is a rare culinary/artistic genius with a truly magic touch. Simple, elegant, beautifully written--this cookbook is a gem! It's the next best thing to having Jerry Traunfeld right beside you in the kitchen. Magnificent!