Books: Cooking by Cuisine -> Cooking American
The Vineyard Kitchen : Menus Inspired by the Seasons (Cookbooks)
Sinskey, Maria Helm
Published: September 1, 2003
Read More, Buy It
From Publishers Weekly
The "vineyard" in this case is not Martha's, but Maria and Robert's aka the Robert Sinskey Vineyards in Napa Valley. The author, who previously served as executive chef at San Francisco's PlumpJack Cafe, now holds cooking classes
at the vineyard. Expectedly, the freshest seasonal produce is key to most of these 145 recipes arranged in 40 menus grouped around each of the four seasons. The three-course meals include succulently simple starters such as Roasted Tomatoes with Pecorino
Toscano and Olives for the fall and Poached Artichokes with Lemon Aioli for spring. Entrees range from easy (Grilled Pork Chops with a Fresh Apricot Glaze for summer) to challenging (Goose with Roasted Turnips and Apples for winter). Sinskey says that
goose will cook uniformly if breast and legs are roasted separately. The Duck Confit with French Green Lentils calls for six cups of rendered duck fat, but Sinskey also offers the healthier alternative of braising the bird's legs in duck stock. She
suggests that cooks mix and match recipes, but provides full menus like this for spring: Grilled Asparagus with Prosciutto and a Meyer Lemon Vinaigrette, Herb-Marinated Rack of Lamb with Roasted Garlic Fingerling Potatoes and Strawberry Ice Cream
Profiteroles with Bittersweet Chocolate Sauce. Sinskey suggests wine, too, usually a different one for each course. True lusty California cuisine, the dishes will suit most kitchens. Two dozen photos, illustrating the vineyard and its produce throughout
the year, are by Robert Sinskey.
Copyright 2003 Reed Business Information, Inc.
In this age of celebrity chefs and rarefied ingredients, it is a great pleasure to publish this creative and wholesome collection of
recipes, The Vineyard Kitchen, by Maria Helm Sinskey. In her debut book, Maria shares the homey yet sophisticated recipes that have made her one of America's most celebrated chefs and a culinary star. Though Maria lives in the Napa Valley, she was born
and raised in the Northeast, and her recipes capture seasonal availability and flavors, no matter where you are cooking.
Maria offers 40 menus, 10 per season, with more than 180 recipes to enjoy all year round. From her kitchen in Napa, where
she runs a vineyard with her husband and raises her two young daughters, Maria looks out onto a landscape whose seasonal bounty is reflected in each recipe. Emphasizing quality ingredients, her dishes are simple and pure, focusing on the freshness and
flavor of each element, rather than on fussy or complicated preparations. These are dishes that celebrate the unique offerings of each season and that perfectly suit our shifting appetites as the days go from short to long and as our dining table moves
from fireside to patio.
Delight in summer with the annual ritual of shucking fresh corn, and transform the harvest into a velvety Sweet Corn Soup with Rosemary; savor the summer-only treat of White Peaches Poached in Vin Gris with Raspberries.
When the weather turns wintry, you won't feel deprived with Maria's soothing Nutmeg Custard or with a stunning meal of Parsnip Soup followed by Duck Confit with French Green Lentils. Complete with wine pairings and seasonal shopping tips, The Vineyard
Kitchen is a friendly, comprehensive guide that will help you create distinctive, tempting dishes throughout the year.
Read More, Buy It