The Spirit of the Herbfarm Restaurant: A Cookbook and Memoir: With More Than 100 Recipes, Tips, and Techniques from America's First Farm-To-Table Restaurant

160.00

Inclusive of VAT

Free Delivery

Only 5 left in stock

Free Delivery

Get it by 4 - 11 June

Order in 12 h 22 m

Delivery by noon

High Rated Seller

Cash on Delivery

Secure Transaction

BANK OFFERS

Earn 5% cashback with the Mashreq noon Credit Card.

SELLER

Item as shown

Partner since

Free delivery on Lockers & Pickup Points

This item is eligible for free returns

Product Overview

Specifications

Publisher	Skyhorse
ISBN 13	9781510780125
ISBN 10	1510780122
Author	Ron Zimmerman
Book Format	Hardcover

Language	English
Book Description	Part memoir, part cookbook, delight in the history of the restaurant as well as the unique seasonal dishes, herbal tips, and beautiful photography that cover all occasions.
About the Author	Ron Zimmerman (1948–2023) and his wife, Carrie Van Dyck, converted a garage on his parents’ farm east of Seattle into a small restaurant in 1986. The initial twenty-four-seat affair served a prix fixe, six-course luncheon or nine-course dinner using only local ingredients. Soon, The Herbfarm received rave local and national press. Multi-page articles listed it as one of the top fifty restaurants in America. In 1997, a fire destroyed the restaurant. Ron and Carrie vowed to make its replacement even better. Through many trials and delays, they rebuilt. In 2001, they became one of forty-nine AAA five-Diamond restaurants in America. This is Ron’s memoir of those days of struggles along with 150 pages of Herbfarm-inspired recipes and culinary ideas. Learn more about the book at www.spiritoftheherbfarm.com.Dr. Sinclair Philip is the former co-owner, operator, and wine director of Sooke Harbour House Hotel and Restaurant, which was named the Best Restaurant in the World for Authentic, Local Cuisine by Gourmet and Best Restaurant in Canada by the Globe and Mail. Philip is the recipient of the Governor General of Canada's Nation's Table Award for Mentoring and Inspiration and he is a member of the British Columbia Restaurant Hall of Fame. He is the cofounder Slow Food Canada and former vice president of the Southern Vancouver Island Mycological Society.
Publication Date	2024-05-28 00:00:00
Number of Pages	336 pages

Cart Total  160.00