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From Barnes & NobleTaking Herbs to New Heights
For many years, cooks looking for fresh herbs in the supermarket had to content themselves with a few limp bunches of curly parsley. How much things have changed! Now even the most basic grocery store is likely to carry the more flavorful Italian parsley along with fresh basil, rosemary, thyme, dill, sage, mint, cilantro, and chives year round. Gourmet stores yield treasures like lemon thyme, Thai basil, lemon verbena, sorrel, fresh oregano, and tarragon, and at farmers' markets adventurous cooks can find anything from rose geranium to savory to angelica. What to do with this bounty? Jerry Traunfeld, chef at the legendary Herbfarm restaurant outside of Seattle, Washington, has the answer. He has penned a beautifully produced, comprehensive new guide to growing and cooking with the incredible variety of culinary herbs available to home cooks today. Traunfeld offers fresh takes on classic herb dishes like pasta with pesto and poached salmon with tarragon sauce along with innovative new creations like Potatoes with Lavender and Rosemary and Apple-Rosemary Soufflé. This is where to turn if a friend with a kitchen garden brings you a handful of anise hyssop—try Anise Hyssop-Poached Peaches—or if you're intrigued by the aroma of a bunch of lovage in the gourmet store, a delicate accent in Halibut Baked with Leeks, Apple, and Lovage. Traunfeld also includes an extensive herb glossary, a growing guide, and information on buying, handling, and cooking with a wide variety of herbs both common and obscure. Sections of color photos and beautiful herb illustrations add to the book's appeal. The Herbfarm Cookbook will inspire herb lovers to new heights in the kitchen and in the garden as well.