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The Herbfarm Cookbook电子书

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作       者:Jerry Traunfeld

出  版  社:Scribner

出版时间:2013-10-16

字       数:81.0万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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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
目录展开

Cover

Dedication

Introduction

1. Soups

Chicken Stock

Golden Vegetable Stock

Spring Sorrel and Chive Soup

Lettuce and Tarragon Soup

Tomato and Fennel Soup

Umami Carrot Soup with Mint

Chanterelle and Corn Chowder with Basil

Pumpkin and Shrimp Bisque

Herbal Chicken Noodle Soup

Black Bean Soup with Apple

White Bean and Squash Soup with Parsley Pistou

Herbed Clam Chowder

Seafood in Scented Dashi

Green Gazpacho

Cold Borscht with Dilled Sour Cream

2. Salads

The Herbfarm Garden Salad

Green Bean and Nasturtium Salad with Tarragon

Crispy Shallots

Roasted Asparagus Salad with Fried Sage

Carrot and JalapeÑO Salad

Minted Orange and Red Onion Salad

Roasted Beet, Dill, and FrisÉE Salad

Fresh Tomato and Herb Salad

Sweet Onion and Yogurt Salad

Balsamic Potato Salad

Roasted Belgian Endive Salad

Green Goddess Grilled Chicken Salad

Herbed Couscous Salad

Grilled Peach Salad

Lemon Verbena Fruit Salad

3. Little Bites, First Courses, and Egg Dishes

Herb Tempura

Tomato and Basil Crostini

Bite-Size Cheddar and Thyme GougÈRes

Onion and Sage Tarts

Grilled Figs with Thyme Honey and Gorgonzola Toasts

Herbed Home-Cured Salmon

Baked Mussels Stuffed with Mint Pesto

Stuffed Squash Blossoms On Herbed Tomato Salad

Smoked Trout and Corn Puddings

Herbed Garlic Flans with Arugula

Oysters on the Half-Shell with Lemon Verbena Ice

SoufflÉS

Individual Crab and Lemon Thyme SoufflÉS with Chervil Sauce

Four-Herb Omelet

Softly Scrambled Eggs with Chervil and Chives

Smoked Salmon Benedict with Sorrel Sauce

4. Pasta and Risotto

Fresh Egg Pasta

Pasta with Pesto

Classic Basil Pesto

Pasta with Pesto

Fettuccine with Sage Butter and Peas

Fusilli Carbonara with Fines Herbes

Fettuccine with Fresh Tomato and Herbs

Spaghetti with Roasted Cherry Tomatoes and Thyme

Penne Arrabbiata with Herbs

Fettuccine with Red Onion, Blue Cheese, and Thyme

Linguine with Herbed Clam Sauce

Tarragon and Chive Ravioli

Risotto

Green Risotto

Shrimp and Tarragon Risotto

Asparagus and Mushroom Risotto with Lemon Thyme

5. Vegetables

Snap Peas with Mint and Chervil

Young Carrots with Tarragon

Spinach with Sorrel, Mint, and Anchovy

Artichokes Stuffed with Basil and Walnuts

Runner Beans with Summer Savory and Bacon

Braised Fennel Bulb

Swiss Chard Gratin

Zucchini Strands with Mint

Roasted Beets with Chives and Lemon Balm

Grilled Marjoram-Scented Corn

Grilled Eggplant with Rosemary

Roasted Ratatouille

Delicata Squash with Rosemary, Sage, and Cider Glaze

Spicy Red Cabbage with Apple and Cilantro

Roasted Parsnips with Thyme

Herb-Roasted Potatoes

Potatoes with Lavender and Rosemary

Potatoes in Herbed Cream

Green Mashed Potatoes

Mashed Potatoes with Toasted Coriander

Minted French Lentils

Baked Herb Polenta

White Beans with Herbed Onion-Garlic Confit

6. Fish and Shellfish

Fish Fillets En Papillote, Many Ways

Green-Roasted Fish Fillets

Halibut Baked with Leeks, Apple, and Lovage

Rainbow Trout with Browned Herb Butter

Herb and Peppercorn–Crusted Tuna Steaks with Perilla Salad

Braised Monkfish with Fennel Bulb and Lemon Thyme

Poached Salmon Fillets with Tarragon Sauce

Striped Bass Steamed with Lemon Verbena and Cilantro

Fish Fillets Steamed in Lettuce Leaves with Lemon-Dill Sauce

Grilled Fish with Herb Salad

Herb-Skewered Swordfish

Whole Fish Grilled On Fennel Stalks

Herb-Smoked Salmon

Herb-Smoked Salmon

Roasted Shrimp with Marjoram

Seared Sea Scallops with Carrot-Marjoram Sauce

Steamed Mussels with Rosemary and Roasted Garlic Sabayon

Thirty-Minute Seafood Stew with Loads of Herbs

7. Poultry and Meat

Bay Laurel Roasted Chicken

Rosemary Grilled Chicken

Braised Chicken with Leeks and Porcini

Almond-And-Herb-Breaded Chicken

Herb-Crusted Chicken Le Cordon Bleu

Dilled Chicken Piccata

Chicken Breasts in Tarragon Cream

Thyme Grilled Quail

Herb-Rubbed Duck with Tart Cherry and Sage Sauce

SautÉEd Duck Breasts with Mint, Coriander, and Olives

Beef Tenderloin Steaks with Red Onion and Tarragon Relish

Grilled Flank Steak in Oregano Marinade

Roasted Tomato and Herb Salsa

Herb-Braised Short Ribs of Beef

Pork Tenderloin Crusted with Mediterranean Herbs

Maple-And-Herb-Brined Pork Roast

Pork Chops with Sage, Onion, and Prosciutto

Herb-Crusted Rack of Lamb

Roast Boneless Leg of Lamb with Rosemary and Lavender

Braised Lamb Shanks with Sun-Dried Tomatoes, Orange, and Rosemary

8. Breads

Herbed Focaccia

Pesto Spiral Loaves

Potato, Thyme, and Onion Boules

Lavender, Walnut, and Honey Slipper Breads

Marjoram Corn Bread

Dill and Cheddar Three-Grain Biscuits

Coriander-Orange Scones

Herbed Olive Oil Crackers

Herb-Bundled Garlic Bread

9. Desserts

Herb-Infused Milk Or Cream—Master Recipe

Herbal Chocolate Truffles

Herb-Infused Simple Syrup—Master Recipe

Herb-Infused Custard Sauce (CrèMe Anglaise)—Master Recipe

Herb-Infused Whipped Cream—Master Recipe

Herb-Infused Pastry Cream—Master Recipe

Cinnamon Basil Ice Cream—Master Recipe

Lemon Verbena Ice Cream

Apricot and Lemon Verbena Fool

Bay Leaf CrÈMe BrÛLÉE

Lavender Ginger Panna Cotta

Rose Geranium Bavarian Cream with Berries

Raspberry, Riesling, and Rose Geranium Gratin

Anise Hyssop–Poached Peaches

Lavender–Pistachio Pavlova

Pear, Maple, and Rosemary Clafouti

Nectarine, Blueberry, and Anise Basil Shortcake

Sour Cream Shortcake Biscuits

Apple, Rosemary, and Caramel Shortcakes

Warm CrÊPes with Fresh Date Butter and Chocolate Sauce

Rose Geranium and Berry Tarts

Pumpkin-Bay Tart

Rhubarb and Angelica Pie

Apple-Rosemary SoufflÉ

Caramelized Tangerines with Rosemary-Lemon Ice

Lavender Shortbread

Chocolate-Mint Truffle Torte

10. Sorbets

Lemon Verbena Sorbet

Old Rose and Champagne Sorbet

Black Pansy Sorbet

Chocolate-Mint Sorbet

Raspberry and Rose Geranium Sorbet

Grape and Rosemary Sorbet

Cranberry and Orange Thyme Sorbet

11. The Herbal Pantry: Condiments and Candies

Apple-Thyme Jelly

Orange-Rosemary Marmalade

Dill and Apricot Mustard

Plum and Lavender Chutney

Nasturtium Capers

Tarragon Vinegar

Candied Rose Petals

Candied Angelica

Lavender-Infused Honey

12. Beverages

Herbfarm Champagne Cocktails

May Wine

Rosemary Lemonade

The Herbfarm’S Switchel

Sparkling Herb Sodas

Three-Fresh-Herb Tisane

13. Sauces and Other Basic Recipes

Blended Herb and Butter Sauce

BÉArnaise Sauce

Cilantro and Pumpkin Seed Pesto

Oregano and Roasted Garlic Pesto

Salsa Verde (Green Herb and Caper Sauce)

Red Pepper and Hazelnut Sauce

Herbfarm Vinaigrette

Green Goddess Dressing

Herbed AÏOli

Fresh Mint Chutney

Chive Oil

Basil Oil

Herb Butter Coins

Slow-Roasted Tomatoes

Roasted Garlic Paste

Flaky Pastry

Free-Form Tart Shells

Almond Shortbread Crust

14. Herbs at the Kitchen Door: The Basics of Growing Your Own

15. Herbs in the Kitchen: Buying, Handling, and Cooking with Them

16. The Herbs: A Roll Call

17. Cooking with Flowers

Photographs

About Jerry Traunfield

Sources

Acknowledgments

Bibliography

Index

Copyright

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