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Wine Collector Books > Wine Cellar :
The Cakebread Cellars Napa Valley Cookbook: Wine and Recipes to Celebrate Every Season's Harvest
by:
Cakebread, Jack
Cakebread, Dolores
Streeter, Brian
Streater, Brian (Contributor)
Cakebread, Jack
Cakebread, Dolores
Streeter, Brian
Streater, Brian (Contributor)
Publisher:
Ten Speed Press
Published:October 2003
ISBN:1580085083
Format:Hardcover
Pages:256
Ten Speed Press
Published:October 2003
ISBN:1580085083
Format:Hardcover
Pages:256
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Description:
From Publishers Weekly
For readers interested in this 30-year-old operation, or in Napa vineyards in general, the sizable introduction to the history and growth of Cakebread Cellars will seem an asset. However, for many readers, these pages will read more like a promotional tool. The rest of the book, which is divided into eight sections-each of which is further divided into quarters based on the season-offers a significant array of familiar American bistro style recipes. The dishes, most of which were introduced to restaurant tables during the 1990s, are familiar and casual. Examples are Warm Goat Cheese Salad with Pancetta, Shaved Fennel and Sliced Pears; and Couscous with Currants and Toasted Almonds. Each section also includes a single "Workshop Recipe," named for the vineyard's annual culinary program, the American Harvest Workshop-and these recipes are slightly more lively than the rest. A wine pairing suggestion is also offered for each dish and a very basic Wine Tasting Glossary is included near the end of the book, something that some readers will find helpful, but others will view as reductive. While the recipes are competent and reliable, overall, this book comes across as a Napa Valley souvenir.
Copyright 2003 Reed Business Information, Inc.
About the Author
DOLORES and JACK CAKEBREAD were high school sweethearts who worked together during peach and almond harvests on the Cakebread's ranch in the 1940s. They bought the Sturdivant Ranch in Napa Valley for a down payment of $2,500 in 1972, and Cakebread Cellars was born. Dolores and Jack live in Napa Valley.
BRIAN STREETER has been resident chef at Cakebread Cellars since 1989. After graduating from the New England Culinary Institute, he interned at Domaine Chandon under Philippe Jeanty before... read more
Book Description
When Dolores and Jack Cakebread bought their ranch in 1972, they didn't know a thing about growing grapes or making wine. Today, Cakebread Cellars is one of Napa Valley's premier wineries, and its exceptional wines are enjoyed in fine restaurants the world over. In THE CAKEBREAD CELLARS NAPA VALLEY COOKBOOK, Dolores and Jack present more than 120 recipes perfected in the Cakebread kitchen over the past 30 years. Using produce plucked from Dolores's garden and featuring fresh ingredients from Napa's artisan food purveyors, the Cakebreads share such seasonal masterpieces as Sea Scallops with Sweet Corn, Roasted Peppers, and Shiitake Mushrooms, and Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce. Best of all, each recipe is paired with a Cakebread wine, making it possible to re-create the idyllic Napa Valley lifestyle at home.
For readers interested in this 30-year-old operation, or in Napa vineyards in general, the sizable introduction to the history and growth of Cakebread Cellars will seem an asset. However, for many readers, these pages will read more like a promotional tool. The rest of the book, which is divided into eight sections-each of which is further divided into quarters based on the season-offers a significant array of familiar American bistro style recipes. The dishes, most of which were introduced to restaurant tables during the 1990s, are familiar and casual. Examples are Warm Goat Cheese Salad with Pancetta, Shaved Fennel and Sliced Pears; and Couscous with Currants and Toasted Almonds. Each section also includes a single "Workshop Recipe," named for the vineyard's annual culinary program, the American Harvest Workshop-and these recipes are slightly more lively than the rest. A wine pairing suggestion is also offered for each dish and a very basic Wine Tasting Glossary is included near the end of the book, something that some readers will find helpful, but others will view as reductive. While the recipes are competent and reliable, overall, this book comes across as a Napa Valley souvenir.
Copyright 2003 Reed Business Information, Inc.
About the Author
DOLORES and JACK CAKEBREAD were high school sweethearts who worked together during peach and almond harvests on the Cakebread's ranch in the 1940s. They bought the Sturdivant Ranch in Napa Valley for a down payment of $2,500 in 1972, and Cakebread Cellars was born. Dolores and Jack live in Napa Valley.
BRIAN STREETER has been resident chef at Cakebread Cellars since 1989. After graduating from the New England Culinary Institute, he interned at Domaine Chandon under Philippe Jeanty before... read more
Book Description
When Dolores and Jack Cakebread bought their ranch in 1972, they didn't know a thing about growing grapes or making wine. Today, Cakebread Cellars is one of Napa Valley's premier wineries, and its exceptional wines are enjoyed in fine restaurants the world over. In THE CAKEBREAD CELLARS NAPA VALLEY COOKBOOK, Dolores and Jack present more than 120 recipes perfected in the Cakebread kitchen over the past 30 years. Using produce plucked from Dolores's garden and featuring fresh ingredients from Napa's artisan food purveyors, the Cakebreads share such seasonal masterpieces as Sea Scallops with Sweet Corn, Roasted Peppers, and Shiitake Mushrooms, and Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce. Best of all, each recipe is paired with a Cakebread wine, making it possible to re-create the idyllic Napa Valley lifestyle at home.
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