"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
From Publishers Weekly
In this companion volume to her first wine-country cuisine book, Weir Cooking: Recipes from the Wine Country, Weir, a San Francisco chef who hosts a PBS cooking show, invites readers to sample the flavors of northern California through Mediterranean cooking. Weir's recipes are lusty and unpretentious, emphasizing fresh, seasonal ingredients, and her lucid writing makes seamlessly accessible the few that are more complex. With relaxed, reassuring confidence, Weir guides the reader through such challenges as making "the perfect risotto" and peeling fava beans, and she pays special attention to the blending of sweet, salty, sour and bitter and the result is magical. Endive with Gorgonzola, Caramelized Onions and Fig Jam; Heirloom Tomato Bisque; Hazelnut-crusted Salmon with Fennel Salad; and Summer Bread Pudding with Berries are luscious, startling in their contrasts. Weir's wine recommendations for each dish Shiraz with risotto, pinot noir with Turkish Pizza are as well considered as the recipes themselves: "We must make small celebrations of whatever catches our fancy." For those who love to live and eat well, Mediterranean or Californian-style, this book is reason enough to celebrate. Agent, Doe Coover. (Apr. 18)Forecast: Weir releases this delightful, artistic and accessible cookbook in anticipation of the April 26 airing of Weir Cooking in the Wine Country II on PBS. The mediagenic Weir is fast becoming a household name, particularly because her style is both instructive and inspiring; like her first volume, this companion work should be a popular seller.
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