Herbal Kitchen (Hardcover) by Traunfeld, Jerry
Hardcover; Published 10/28/2005; 272 Pages; ISBN 9780060599768
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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. Today, thyme, rosemary, basil, cilantro, mint, and sage are among the many fresh herbs as close as the produce section or the farmer's market. Not to mention marjoram, lovage, tarragon, lavender, shiso, and so many others.
Jerry shows you how to incorporate these fresh herbs into your everyday home meals. So whether preparing a workday supper for the family, a special dinner for two or four, or a feast for a table of guests, using fresh herbs in your cooking will result in fresh and vibrant food.
The Herbal Kitchen includes some recipes that are home variations of the innovative dishes Jerry prepares at the Herbfarm, while others are fresh takes on familiar classics such as Herb Garden Lasagna or Shrimp in Garlic-Sage Butter. All are uncomplicated and prep time is minimal -- with the emphasis on spontaneity and the unmistakable flavors of fresh herbs.
Start off with Asparagus and Lemon Thyme Soup, Spicy Verbena Meatballs, or Rye-Thyme Cheese Straws before moving on to Cinnamon Basil Chicken, Side of Salmon Slow-Roasted in Dill, and Root Ribbons with Sage. Delectable desserts include Warm Lavender Almond Cakes, Rhubarb Mint Cobbler, and a sinful Chocolate Peppermint Tart.
Once you're hooked on cooking with fresh herbs, you'll want to grow them yourself. The Herbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to choose bay laurel over California bay, and what type of lavender is best for cooking.
Filled with stunning photos of the herbs, the techniques for handling them, and the finished dishes, Jerry's definitive guide is sure to be a classic, reached for again and again.
I bought this as a gift and it arrived in less than perfect condition. The paper cover is torn and the front bottom corner of the book is dented in. It will not decrease the use of the book, but when you order something as a gift you really do expect it to be in nice condition. The packing to protect the books was laying in the bottom of the box. Doesn't look like the books were wrapped at all.
It's one of those kitchen conundrums that's so darn irritating: how come grocery stores only sell fresh herbs in such big quantities, when most recipes only call for small amount? Keeping herb plants such as basil, mint, thyme, and rosemary in your kitchen will save you time and money. When you need herbs for a recipe, you can just pick them right from your plant instead of running to the store, and better yet, you won't have any leftovers wasting away in the fridge.