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Title: An essential reference
Review: Jerry Traunfeld has given us an excellent guide to growing, handling, and cooking with fresh herbs and edible flowers. He offers familiar as well as novel recipes that are simple yet far from boring. He also includes attractive full-color photos of finished dishes, botanical watercolors of herbs, and a helpful glossary. In sum, this is a valuable and well-researched book from an enthusiastic chef who shares his knowledge and expertise in a sincere and straightforward manner. "The Herbfarm Cookbook" sits alongside another great favorite of mine, Sonia Uvezian's "Recipes and Remembrances from an Eastern Mediterranean Kitchen," a brilliant and highly original volume featuring fascinating text and exceptional recipes that make imaginative use of herbs (and spices). Both Traunfeld and Uvezian write remarkably clear recipes that even beginners can follow without difficulty. Every lover of good food should acquire these two books, which are certain to become classics.
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