Download or read book The Spirit of The Herbfarm Restaurant written by Ron Zimmerman and published by Simon and Schuster. This book was released on 2024-05-28 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings together more than 100 unique recipes from and inspired by America’s first true “farm-to-table” restaurant with the story of its creation. Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other. In their pre-opening manifesto, they vowed to use only local ingredients to reunite their guests with the increasingly forgotten nature that has sustained us for hundreds of years. The initial offering was a single noon seating that began with a garden tour led by Carrie. This quickly became a nine-course chef-selected menu with a price that included wine pairings. The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea. Unlike restaurants that would later cloak themselves in the verbal mantle of “farm-to-table,” The Herbfarm Restaurant first found the food and only then designed the menu. Everything in each dish was local, not just the protein or main vegetable. Even olive oil and lemons weren’t used in the first years until Oregon olive orchards blossomed. There were no “supplements” or extra charges. Since guests were charged in advance, they knew to the penny what the experience would cost. Part memoir, part cookbook, The Spirit of the Herbfarm Restaurant is a walk down memory lane, written, photographed, and largely designed by Ron before his death in 2023. Delight in the history of the restaurant as well as the unique seasonal dishes and recipes and beautiful photography that cover all occasions.
Download or read book The Herbfarm Cookbook written by Jerry Traunfeld and published by Simon and Schuster. This book was released on 2013-10-16 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book The Herbfarm Cookbook written by Jerry Traunfeld and published by Simon and Schuster. This book was released on 2000-03 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides two hundred recipes that incorporate fresh herbs as an essential ingredient to the creation, such as basilwood smoked salmon and apple-rosemary shortcake.
Download or read book The Food and Drink of Seattle written by Judith Dern and published by Rowman & Littlefield. This book was released on 2018-08-10 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers a comprehensive exploration of Seattle’s cuisine from geographical, historical, cultural, and culinary perspectives. From glaciers to geoducks, from the Salish Sea with swift currents sweeping wild salmon home from the Pacific Ocean to their original spawning grounds, to settlers, immigrants, and restaurateurs, Seattle’s culinary history is vibrant and delicious, defining the Puget Sound region as well as a major U.S. city. Exploring the Pacific Northwest ‘s history from a culinary perspective provides an ideal opportunity to investigate the area’s Native American cooking culture, along with Seattle’s early boom years when its first settlers arrived. Waves of immigrants from the mid-1800s into the early 1900s brought ethnic culinary traditions from Europe and beyond and added more flavor to the mix. As Seattle grew from a wild frontier settlement into a major twentieth century hub for transportation and commerce following World War II, its home cooks prepared many All-American dishes, but continued to honor and prepare the region’s indigenous foods. Taken altogether and described in the pages of this book, it’s quickly evident few cities and regions have culinary traditions as distinctive as Seattle’s.
Download or read book Good Fish written by Becky Selengut and published by Sasquatch Books. This book was released on 2018-03-13 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to shop for—and cook—Pacific coast seafood that’s good for your health and the planet, with 100 recipes, plus cooking techniques and practical tips for buying. Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), find recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar. Good Fish is a bible for Pacific coast sustainable seafood.
Download or read book Fodor s New Zealand written by Fodor's Travel Guides and published by Fodor's Travel. This book was released on 2014-07-29 with total page 1250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fodor's correspondents highlight the best of New Zealand, including Auckland, Fiordland National Park, Marlborough wineries, the Southern Alps, and the Bay of Islands. Our local experts vet every recommendation to ensure you make the most of your time, whether it’s your first trip or your fifth. MUST-SEE ATTRACTIONS from Queenstown to Wellington PERFECT HOTELS for every budget BEST RESTAURANTS to satisfy a range of tastes GORGEOUS FEATURES on Middle-Earth and Māori art VALUABLE TIPS on when to go and ways to save INSIDER PERSPECTIVE from local experts COLOR PHOTOS AND MAPS to inspire and guide your trip
Download or read book Fodor s Essential New Zealand written by Fodor's Travel Guides and published by Fodor's Travel. This book was released on 2016-08-23 with total page 1275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for 80 years. New Zealand's sweeping vistas have captured the imagination of travelers around the world. Visitors flock here to sample world-class wines, snap up young designers' wares, and tour "Middle-earth." Fodor's Essential New Zealand, in full color, helps visitors make the most of their time, whether they choose to stay on the North or South Island or island-hop through the country. This travel guide includes: · Dozens of full-color maps · Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks · Multiple itineraries to explore the top attractions and what’s off the beaten path · Major sights such as Abel Tasman National Park, Aoraki/Mt. Cook, Bay of Islands, The Coromandel, Hawke's Bay, Otago Peninsula, Queenstown and Waitomo Caves · Coverage of Auckland; Northland and the Bay of Islands; The Coromandel and the Bay of Plenty; East Coast and the Volcanic Zone; North Island's West Coast; Wellington and the Wairarapa; Upper South Island and the West Coast; Christchurch and Canterbury; The Southern Alps and Fiordland; Otago, Invercargill, and Stewart Island
Download or read book Herbs written by Judith Hann and published by Nourish. This book was released on 2017-08-20 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Herbs have a transformative power – they can lift a dish from ordinary to sublime. Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance growing – whether you have a full herb garden or simple pots on the windowsill – with delicious, imaginative recipes. Find recipe inspiration for more common herbs and discover how to use those herbs that aren't so readily available in the supermarket. Judith shares a huge collection of recipes that have been tried and tested at her herb cookery school – from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. It also includes herb features, which provide a wealth of further quick recipes and ideas for: Pestos, made with a variety of herbs Herb syrups and sugars Herb ices Preserving recipes with herb flavourings Herb cheeses, and many more Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.
Download or read book Seattle written by Martha Ellen Zenfell and published by Insight Guides. This book was released on 2007 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This a peotry book on My life, my love and my thoughts.
Download or read book Food Arts written by and published by . This book was released on 2001-03 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Home Smoking and Curing written by Joanna Farrow and published by Skyhorse Publishing Company Incorporated. This book was released on 2012 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: The surprisingly simple process that preserves your meat while enhancing its natural flavors.
Download or read book 2005 Seattle Restaurants written by Zagat Survey (Firm) and published by . This book was released on 2004-09 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Messy in the Kitchen written by Renée Paquette and published by Simon and Schuster. This book was released on 2021-05-18 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook for quirky home cooks looking to impress friends and family with a fancy meal, delicious cocktails, and intoxicating conversation. Television personality Renee Paquette brings passion, experimentation, and an overly confident-in-the-kitchen attitude to home cooking. When she’s not traveling around the world for work, she loves to stay within the confines of her home and Instagram-Live her experiences, cooking up mouth-watering, house-transforming meals for friends, family, neighbors…and all of their dogs. She thinks nothing of toiling over a hot stove while also providing sweet, cozy ambiance for anyone who walks through the door. Whether you’re hosting over the holidays, planning an anniversary dinner, or just feel like throwing back some cocktails and lining your belly with carbs, Renee’s got you covered. “Her debut cookbook…makes you daydream about the days (hopefully soon!) when friends can come over and share in a festive roast chicken dinner. Paquette’s book is a whole lot of fun.” —America’s Test Kitchen Messy in the Kitchen is an array of over sixty feel-good, feel-fancy meals, including appetizers, sides, salads, soups, and cocktails, (and the playlists to accompany them), to inspire a new generation of home cooks. Full of Renee’s passion for cooking, readers will be inspired and empowered to toss the take-out menus, put together a guest list, set the table, roll up their sleeves, and dare to get a little messy in the kitchen! “Similar to her smooth broadcasting style, there is a whimsical, familiar nature to her cookbook that makes the reader, even without culinary experience, feel as though success in the kitchen is attainable.” —Sports Illustrated Renee pulls from her foodie-family roots and guides you through the sometimes overwhelming process of making everything just right, including tips for entertaining and planning the perfect event. She offers the secrets and recipes you need to bring a bit of pizzazz to your home and make your dinner or dinner party a smash hit!
Download or read book The Thompsons and Related Families written by and published by Xlibris Corporation. This book was released on 2015-09-30 with total page 873 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Thompson Family The Thompson family originally hails from Scotland. The earliest known ancestor is Thomas Thompson, who was born in 1545 in Glasgow. Matthew Thompson (1692-1753) emigrated from County Donegal, Ireland to Philadelphia, in 1732. He then moved to Virginia in 1741. The Thompsons were Scotch-Irish Presbyterians.
Download or read book Green Spas and Salons written by Shelley Lotz and published by . This book was released on 2013-03 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Spas And Salons: How To Make Your Business Truly Sustainable, by Shelley Lotz, helps owners and managers develop smart, sustainable practices for long-term business success. This unique guidebook summarizes business practices, sustainability principles, and green building all in one. Even if you are already using green practices, this guide can help you assess your policies and procedures and keep you on track. The book sifts through the "green hype" to focus on best practices. Planning guides with personalized action plans, how-to steps, and worksheets are included. Tools for evaluating your services, products, supplies, operations, and building elements are given, along with ideas for staff engagement, client needs, and marketing.Review inspiring spa case studies and learn about hospitality, resort, and industry trends. Guidelines for purchasing, water and energy conservation, waste reduction, and indoor environmental quality are all covered. These practical tools go beyond the spa/salon/hospitality industry-most are applicable to any business and personal lifestyle. The book is described by Mary Bemis (Founder of Insider's Guide to Spas, and Founding Editor of Organic Spa Magazine) as "an invaluable resource for spa and salon owners." Kristi Konieczny, Founder of The Spa Buzz, says "The most powerful and practical resource for sustainability of spa and salon operations I have ever seen." Shelley Lotz has over 25 years of experience in the spa/wellness/beauty industry as an esthetician, educator, and business owner. She is a major contributing author of Milady's Standard Esthetics Fundamentals and is a Certified Sustainable Building Advisor. Visit greenspasandsalons.com for more information.
Download or read book Zagatsurvey 2002 Seattle Restaurants written by Zagat Survey (Firm) and published by . This book was released on 2002-03 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sea and Smoke written by Blaine Wetzel and published by Running Press Adult. This book was released on 2015-10-27 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, a rugged place with fewer than 1,000 residents off the coast of Seattle, as the ideal venue for his unique brand of hyperlocalism. Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest. The smokehouse, the fisherman, and the farmer yield the ingredients for unforgettable meals at The Willows Inn, a reflection of Wetzel's commitment both to locally-sourced ingredients and the sights, smells, and tastes of the foggy, coastal environment of Lummi Island. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world.
