Books: Cooking by Cuisine -> Cooking American
Joanne Weir's More Cooking in the Wine Country : 100 New Recipes for Living and Entertaining
Simon and Schuster
Published: April 18, 2001
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"In this sun-drenched valley, everything grows, something is always in season, and the habits of living are relaxed and celebratory." That's why Joanne Weir--the celebrated food writer, cooking teacher, chef, and popular television cooking
show host--names California's wine country as the place where the things that matter most to her about cooking happen. "It's easy to live the rich life here: eating fresh foods right out of the garden and orchard, savoring artisanal cheeses and breads,
drinking vintage wines. When I'm here, I feel as though I'm living in a state of grace," she writes. Joanne Weir's More Cooking in the Wine Country gives readers all the recipes, advice, and inspiration to bring that state of grace into their own
kitchens--no matter where they live.
Just as she did in her celebrated first book on this topic, Weir Cooking: Recipes from the Wine Country, Weir relies heavily on the lusty and vivid flavors and simple cooking methods of the countries of the
Mediterranean. The more than 150 recipes in this volume celebrate the bounty of the wine country. From Crostini with Smoked Trout and Lemon Zest to Caramelized Coconut Budino, Weir provides recipes for every course that are at once interesting in their
inventiveness and comforting in their familiarity.
In keeping with the "California cuisine" mantra of using fresh, seasonal, and locally grown ingredients, Weir celebrates the seasons with ever-changing offerings. Autumn inspires a salad of
Endive with Gorgonzola, Caramelized Onions, and Fig Jam that expertly balances bitter, salty, sour, and sweet. A sprightly Spring Soup of Favas, Sugar Snap Peas, and Asparagus is bright with the crisp, new flavors of spring. Stone Fruit Summer Salad
highlights the most succulent produce of the season. And Beef Braised with Zinfandel and Winter Vegetables makes the most of the root vegetables and hearty herbs available this time of year.
The wine-pairing suggestions that accompany each recipe
are extremely helpful, tips for how to handle such challenges as peeling fava beans or making perfect risotto are welcome, and the luscious photographs of many of the dishes are inspiring. --Robin Donovan
all must eat. we can make indifferent meals, with little connection to where the food comes from. Or we can make meals that are cooked in harmony with the earth and with the seasons, and which are a recurring source of renewal, satisfaction, and
celebration. The wine country just seems to require this kind of cooking, and that is part of why I love it." -- From the Foreword
Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef
Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm,
skill, and flair that has made her a household name.
Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes
inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to
delight you with their exceptional flavors.
From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized
Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad when peaches and plums are at their
juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and
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