The Herbfarm Cookbook
With the publication of The Herbfarm Cookbook, Jerry Traunfeld distiled 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, 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 Chris Weber
Chris Weber is a graduate of Johnson and Wales Culinary Institute in Providence, Rhode Island. He has been at The Herbfarm for 3 years and his exceptional skills, energy, and inquiring mind has brought great energy to our culinary team. Chris is the youngest chef overseeing a 5-Diamond restaurant anywhere in North America.
Chef de Cuisine 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.
