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
Chris Weber, Chef
Originally a native of upstate New York, chef Chris Weber is a graduate of Johnson and Wales Culinary Institute in Providence, Rhode Island. He has been at The Herbfarm for over 5 years and his exceptional skills, energy, and inquiring mind has brought great energy to our culinary team.
Chef Chris Weber is the youngest chef overseeing any of America's 47 5-Diamond restaurants .
Jack Gingrich, Sous Chef
Sous Chef Jack Gingrich is an Ivy League graduate, having a degree in Hospitality Management from Cornell University in Ithica, New York. In addition, Jack also attended and has a degree from the prestigious Culinary Institute of America's Greystone Campus in Napa Valley, California.
Before joining The Herbfarm, Jack lived and worked in Maryland, Connecticut, Washington DC, and California. He is Level 1 certified by the Court of Master Sommeliers.