Customer Reviews

From the Earth to the Table: John Ash's Wine Country Cuisine

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As a collector of cook books and as one who entertains regularly (both for friends and for business - it is not unusual for us to have over a100 people in a month at home for corporate related dinners) I find this book the one that I most often turn to. It is imagnative yet practical, sufficiently different to a lot of theothers that I have and everything that I have tried has been a huge success. Would love to know if John Ash has written another one.

I love this cookbook, not only because I love the flavors of the wine country and John Ash has a great mix of recipes that convey them, but also because the philosophy behind the recipes relies so heavily on using fresh, seasonal, local ingredients. The recipes are not super-simple, but if you have some cooking experience and are willing to take the time to search for the best ingredients, the rewards are well worth it.

I have used this book more than any other cookbook in my home. I am constantly learning about new, fresh ingredients and the results are really wonderful. Every time I cook using these recipes, my friends ask me for the recipe. I've purchased this book for several friends too - it's a great gift, especially if you live in Northern California. Visiting John Ash's restaurant is a wonderful experience too!

A new revised and expanded edition of an old favorite. We all know that the process of getting food is to plant, raise, or catch it, then cook and eat it. But John Ash takes it a bit further. He concentrates primarily on serving what is in season now, what he can get fresh - especially fresh from his own garden or at least local.

Sometimes, of course that's a little hard to do. For instance he cooks a lot of fish, tuna, sturgeon, pacific rock cod, halibut and more. It's a whole bunch of miles from here (Nevada) to the ocean, you want tuna, it's frozen. Sturgeon, never seen it here. Cod, I got some a couple of weeks ago for the first time. Now I wish I had had this book then, as the recipie of cooking it with oranges, tomatoes, and olives sounds really different and something worth trying. ==One point I really like about this book is his wine recommendations. With the rock cod he says sauvignon blanc, rieslings, Pinot Grigio or Noir. I think I could go with any of these.

On the whole, his earlier version of this book was good, this new one is even better, more recipies, more things to try, and nearly all of them sound good.

It is so refreshing to fine a new and simple to follow cookbook. I have hundreds of cook books, Chef Ash teaches and reminds of things we should all know about cooking. If you are just starting to cook or are a seasoned cook you will absolutely love have this in your kitchen. I received this for a Christmas and have not stopped cooking from it. I've made all my friends buy it because I'm tired of writting down the recipes. Get yours now.

I've had the pleasure of taking a cooking class with John Ash. He's fun, informative and passionate about quality, organic food. His knowledge is deep and his ability to communicate, written and verbal, is first rate. The cookbook is loaded with fabulous recipes that are easy to follow and delicious.