The Herbfarm Cookbook
With the publication of The Herbfarm Cookbook, Chef Jerry Traunfeld distills 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, Chef 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
Culinary Director Keith Luce
Keith Luce took the helm as The Herbfarm's in 2007.
Chef Luce grew up on a farm on eastern Long Island, New York. As a youngster he worked in his grandfather's Italian restaurant in the Hamptons. Luce trained in New York at the Rainbow Room, Le Cirque, and La Côte Basque, getting A-list tutorials from the incomparable pastry chef, Jacques Torres, and the dynamic Jean-Jacques Rachou. He then spent two years in Europe, training at the top Michelin-stared restaurants in France and Italy.
Back in the states, Keith spent a year working closely with chef Walter Schieb at the Greenbrier Resort in White Sulfur Springs, West Virginia. Based on that experience, chef Luce was tapped by the White House as sous chef to the President of the United States during the first Clinton administration.
In 1997, Food & Wine chose Luce as one of America’s “Top 10 Chefs.” A year later, as the opening chef of the fabled Chicago restaurant, Spruce, the James Beard Foundation named him “Rising Star Chef of the Year.”
Keith then moved to the Rockies to serve as executive chef at the 5-Diamond Relais & Châteaux Little Nell in Aspen. In 1999, he furthered his experience as executive chef at PlumpJack, overseeing their restaurants across California.
After two years in the Bay Area, Luce—still just 33 despite his long résumé—opened Merenda in San Francisco. At Merenda, the pasta dishes were “beyond compare,” according to Michael Bauer, food critic of San Francisco magazine, who also enjoyed “one of the most satisfying soups” he’d ever eaten. As John Mariani stated in Esquire, “What sets Luce apart is the exceptional finesse with which he brings off his creations.”
