Author: Ron Zimmerman
Publisher: Simon and Schuster
ISBN: 1510780270
Category : Cooking
Languages : en
Pages : 484
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Book Description
This book brings together more than 100 unique recipes from and inspired by America’s first true “farm-to-table” restaurant with the story of its creation. Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other. In their pre-opening manifesto, they vowed to use only local ingredients to reunite their guests with the increasingly forgotten nature that has sustained us for hundreds of years. The initial offering was a single noon seating that began with a garden tour led by Carrie. This quickly became a nine-course chef-selected menu with a price that included wine pairings. The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea. Unlike restaurants that would later cloak themselves in the verbal mantle of “farm-to-table,” The Herbfarm Restaurant first found the food and only then designed the menu. Everything in each dish was local, not just the protein or main vegetable. Even olive oil and lemons weren’t used in the first years until Oregon olive orchards blossomed. There were no “supplements” or extra charges. Since guests were charged in advance, they knew to the penny what the experience would cost. Part memoir, part cookbook, The Spirit of the Herbfarm Restaurant is a walk down memory lane, written, photographed, and largely designed by Ron before his death in 2023. Delight in the history of the restaurant as well as the unique seasonal dishes and recipes and beautiful photography that cover all occasions.
Author: Jerry Traunfeld
Publisher: Simon and Schuster
ISBN: 1476762503
Category : Cooking
Languages : en
Pages : 480
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Book Description
Not so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket, basil and mint grow abundantly in backyards from coast to coast, and garden centers offer pots of edible geraniums and lemon thyme. But once these herbs reach the kitchen, the inevitable question arises: Now what do I do with them? Here, at last, is the first truly comprehensive cookbook to cover all aspects of growing, handling, and cooking with fresh herbs. Jerry Traunfeld grew up cooking and gardening in Maryland, but it wasn't until the 1980s, after he had graduated from the California Culinary Academy and was working at Jeremiah Tower's Stars restaurant in San Francisco, that he began testing the amazing potential of herb cuisine. For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains, east of Seattle. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm among the most coveted in the country. Eager to reveal his magic to home cooks, Jerry Traunfeld shares 200 of his best recipes in The Herbfarm Cookbook. Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers. On the familiar side are recipes for Bay Laurel Roasted Chicken and Roasted Asparagus Salad with Fried Sage explained with the type of detail that insures the chicken will be moist and suffused with the flavor of bay and the asparagus complemented with the delicate crunch of sage. On the novel side you will find such unusual dishes as Oysters on the Half Shell with Lemon Varbana Ice and Rhubarb and Angelica Pie. A treasure trove of information, The Herbfarm Cookbook contains a glossary of 27 of the most common culinary herbs and edible flowers; a definitive guide to growing herbs in a garden, a city lot, or on a windowsill; a listing of the USDA has hardiness zones; how to harvest, clean, and store fresh herbs; a Growing Requirements Chart, including each herb's life cycle, height, pruning and growing needs, and number of plants to grow for an average kitchen; and a Cooking with Fresh Herbs Chart, with parts of the herb used, flavor characteristics, amount of chopped herb for six servings, and best herbal partners. The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever written. -8 pages of finished dishes in full color -16 full-page botanical watercolors in full color
Author: Jerry Traunfeld
Publisher: Simon and Schuster
ISBN: 0684839768
Category : Cooking
Languages : en
Pages : 480
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Book Description
Provides two hundred recipes that incorporate fresh herbs as an essential ingredient to the creation, such as basilwood smoked salmon and apple-rosemary shortcake.
Author: Judith Dern
Publisher: Rowman & Littlefield
ISBN: 1442259779
Category : History
Languages : en
Pages : 277
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Book Description
Offers a comprehensive exploration of Seattle’s cuisine from geographical, historical, cultural, and culinary perspectives. From glaciers to geoducks, from the Salish Sea with swift currents sweeping wild salmon home from the Pacific Ocean to their original spawning grounds, to settlers, immigrants, and restaurateurs, Seattle’s culinary history is vibrant and delicious, defining the Puget Sound region as well as a major U.S. city. Exploring the Pacific Northwest ‘s history from a culinary perspective provides an ideal opportunity to investigate the area’s Native American cooking culture, along with Seattle’s early boom years when its first settlers arrived. Waves of immigrants from the mid-1800s into the early 1900s brought ethnic culinary traditions from Europe and beyond and added more flavor to the mix. As Seattle grew from a wild frontier settlement into a major twentieth century hub for transportation and commerce following World War II, its home cooks prepared many All-American dishes, but continued to honor and prepare the region’s indigenous foods. Taken altogether and described in the pages of this book, it’s quickly evident few cities and regions have culinary traditions as distinctive as Seattle’s.
Author: Becky Selengut
Publisher: Sasquatch Books
ISBN: 1632171082
Category : Cooking
Languages : en
Pages : 337
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Book Description
Learn to shop for—and cook—Pacific coast seafood that’s good for your health and the planet, with 100 recipes, plus cooking techniques and practical tips for buying. Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), find recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar. Good Fish is a bible for Pacific coast sustainable seafood.
Author: Fodor's Travel Guides
Publisher: Fodor's Travel
ISBN: 0804142513
Category : Travel
Languages : en
Pages : 1250
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Book Description
Fodor's correspondents highlight the best of New Zealand, including Auckland, Fiordland National Park, Marlborough wineries, the Southern Alps, and the Bay of Islands. Our local experts vet every recommendation to ensure you make the most of your time, whether it’s your first trip or your fifth. MUST-SEE ATTRACTIONS from Queenstown to Wellington PERFECT HOTELS for every budget BEST RESTAURANTS to satisfy a range of tastes GORGEOUS FEATURES on Middle-Earth and Māori art VALUABLE TIPS on when to go and ways to save INSIDER PERSPECTIVE from local experts COLOR PHOTOS AND MAPS to inspire and guide your trip
Author: Fodor's Travel Guides
Publisher: Fodor's Travel
ISBN: 0804143641
Category : Travel
Languages : en
Pages : 1275
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Book Description
Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for 80 years. New Zealand's sweeping vistas have captured the imagination of travelers around the world. Visitors flock here to sample world-class wines, snap up young designers' wares, and tour "Middle-earth." Fodor's Essential New Zealand, in full color, helps visitors make the most of their time, whether they choose to stay on the North or South Island or island-hop through the country. This travel guide includes: · Dozens of full-color maps · Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks · Multiple itineraries to explore the top attractions and what’s off the beaten path · Major sights such as Abel Tasman National Park, Aoraki/Mt. Cook, Bay of Islands, The Coromandel, Hawke's Bay, Otago Peninsula, Queenstown and Waitomo Caves · Coverage of Auckland; Northland and the Bay of Islands; The Coromandel and the Bay of Plenty; East Coast and the Volcanic Zone; North Island's West Coast; Wellington and the Wairarapa; Upper South Island and the West Coast; Christchurch and Canterbury; The Southern Alps and Fiordland; Otago, Invercargill, and Stewart Island
Author: Martha Ellen Zenfell
Publisher: Insight Guides
ISBN:
Category : History
Languages : en
Pages : 266
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Book Description
This a peotry book on My life, my love and my thoughts.
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 610
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Book Description
Author: Joanna Farrow
Publisher: Skyhorse Publishing Company Incorporated
ISBN: 9781616088484
Category : Cooking
Languages : en
Pages : 128
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Book Description
The surprisingly simple process that preserves your meat while enhancing its natural flavors.
