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 Jerry Traunfeld’s Herbfarm Cookbook is from a chef who has been entranced by herbs, mushrooms, roots and blossoms since his young hands measured their dried essence into cakes, breads and cookies in his grandmother’s Maryland kitchen.
Traunfeld attended the California Culinary Academy. For ten years he has been a chef at the unique Herbfarm Restaurant located in the foothills of the Cascades near Seattle. The mist and moisture of this area of Washington is a perfect place to grow herbs, mushrooms and root crops.
The pleasant combination of flavors within each recipe attest to Traunfeld’s ability to blend herbs for the culinary treats in the cookbook. Try an evening meal, perfectly balanced with nutritional quality, of “Chantrelle Corn Soup with Basil,” “Dill and Cheddar Three-Grain Biscuits” and a serving of “Angelica Rhubarb Pie.”
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