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In his second cookbook, Jerry Traunfeld, James Beard award-winning chef of The Herbfarm restaurant in Woodinville, takes us into his home kitchen and backyard herb garden. The Herbal Kitchen: Cooking with Fragrance and Flavor (HarperCollins Publishers, $34.95) is a chef's book that isn't "chef-y," with recipes that have been crafted to be easy enough for the home cook, yet enticing enough to serve at a gourmet restaurant (a few of the recipes are streamlined versions of those prepared at The Herbfarm).

Traunfeld sings the praises of using herbs in the home kitchen. Fresh herbs add so much vibrant flavor and aromatic appeal to a meal, he asserts, they help keep prep time to a minimum. The 100 or so recipes are arranged in short chapters, such as "Herb Garden Beginnings" (appetizers), "Fast Suppers" and "Intimate Feasts." Most recipes contain no more than 10 easy-to-find ingredients.

Green Bean, Basil and Radish Salad

The Herbal Kitchen's first chapter alone is worth the cover price. In "From the Herb Garden to the Cutting Board," cooks with a love of gardening will discover how to start and harvest an herb garden. I've never been quite certain of the best way to store herbs (Straight up in a glass of water or in a resealable bag? In the fridge or at room temperature?), so Traunfeld's tips on handling fresh herbs in the kitchen are invaluable. Check out the April issue of Seattle Homes & Lifestyles to find out more.

Click here to get some of Traunfeld's delicious recipes, as well as many others in our recipe database. We especially love his Strawberry Rose Geranium Ice Cream—click here for some great at-home ice cream makers.