The Herbfarm Cookbook
With the publication of The Herbfarm Cookbook, Chef Jerry Traunfeld distills his first 10 years of working with herbs into 200 recipes of the first order.
In clear, concise writing, he lays out for you a marvelous array of flavors, ideas, and dishes the likes of which delight diners at the restaurant. Each recipe is thoughtfully honed so that it is easy to prepare at home.
From basics and beverages, Chef Traunfeld takes you through every food category. You’ll master vegetables, soups, baking, fish and shellfish, meat and fowl, sorbets and desserts, sauces and Master Recipes. Follow the recipes or use the alternative ideas to create variations all your own.
Winner: Best Cookbook from a Restaurant or Chef”
— International Association of Culinary Professionals
Order The Herbfarm Cookbook and we’ll rush you a copy signed by the chef himself. We’ll also include The Herbfarm’s famous recipe for Douglas Fir Sorbet, which is not in the book. Your pleasure guaranteed. ORDER THE BOOK
Chef Tony Demes
Tony Demes is a graduate of the Culinary Institute of America and worked under many of the greatest French Chefs in New York in the 1990s.
Tony has created and overseen two restaurants that achieved both 5-Stars and 5-Diamonds. He is the only chef ever to score a perfect 30 points for food from the Zagat Guides at his previous restaurant, Courvon.
