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The Herbfarm Cookbook

Jerry Traunfeld




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 | #253396 in Books |  Scribner |  2000-03-01 |  2000-03-01 | Original language:English | PDF # 1 |  10.00 x1.20 x7.00l,2.19 | File type: PDF | 448 pages

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||1 of 1 people found the following review helpful.| Five Stars|By Lilo|Absolute favorite cookbook of all time. This is such a great read and every herb/food combo is stellar.|1 of 1 people found the following review helpful.| This book will help you create the best dishes ever|By GuyM|I've found this book after eating at Poppy in Seattle (owned by the Author) 10-20 times in the|.com |Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People w

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 asp...

You can specify the type of files you want, for your gadget.The Herbfarm Cookbook   |  Jerry Traunfeld. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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