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Joanne Weir's More Cooking in the Wine Country: 150 New Recipes for Living and Entertaining Hardcover – April 18, 2001

3.9 out of 5 stars 9 customer reviews

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Editorial Reviews

Amazon.com Review

"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.

Copyright 2001 Cahners Business Information, Inc.


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Product Details

  • Hardcover: 336 pages
  • Publisher: Simon & Schuster; 1St Edition edition (April 18, 2001)
  • Language: English
  • ISBN-10: 0743212517
  • ISBN-13: 978-0743212519
  • Product Dimensions: 7.4 x 1.1 x 9.1 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,477,908 in Books (See Top 100 in Books)

More About the Author

Joanne Weir is a James Beard award-winning cookbook author, and cooking teacher. A 4th-generation professional cook, Joanne spent 5 years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman.

The author of 18 cookbooks, including her new food memoir, Kitchen Gypsy, Joanne is also the Consulting Editor-at-Large at Fine Cooking Magazine. For years, Joanne has shared her passion for cooking as the host for PBS TV cooking shows, including "Joanne Weir's Cooking Confidence" and "Joanne Weir Gets Fresh".

She opened Copita, a modern Mexican restaurant and tequileria in Sausalito, California in 2012 and she recently launched her own wine label, receiving numerous accolades. Joanne was appointed by Hilary Clinton and the State Department to the American Chef Corp. She travels and teaches extensively around the world as well as in her San Francisco studio kitchen.

For more information, visit www.joanneweir.com
Blog: http://joanneweir.blogspot.com
Twitter: @ChefJoanneWeir
Facebook Fan Page: https://www.facebook.com/ChefJoanneWeir

Customer Reviews

Top Customer Reviews

By A Customer on June 12, 2001
Format: Hardcover
I started watching Ms. Weir's show on PBS during our long winters. After seeing the ease with which she prepares a meal I knew I had to have her book. Luckily I was able to immediately secure a copy and start cooking. What an adventure. My first meal was home made pasta and it was a major success. I can't wait to continue exploring this book.
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Format: Hardcover
I love the wine country, so this was the cookbook for me. If you enjoy fresh food, herbs, salads and healthy living, you will enjoy the recipes here. Includes recipes for red onion ravioli with thyme cream, fettuccine with gorgonzola and pine nuts, horseradish crusted salmon with dilled cucumbers, and apricot hazelnut tart. Also, includes recipes for basic things like puff pastry and grilled corn. Ingredients for the recipes in this book are easy to find. Highly recommend. 5 stars, all the way.
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Format: Hardcover
I found this book while randomly browsing through my library's cookbook section, and it is amazing! Simple, delicious recipes all clearly collected and shared by someone with a love of and respect for real food. I will definitely be passing this title along to friends!
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Format: Hardcover
I thoroughly enjoy all of Joanne Weir's books. She is very knowledgeable about Meditterrean cooking. Her recipes are original, come together very well and many of instructions for making in advance. I place her right up there with Patricia WElls.
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Format: Kindle Edition
All of the reviews for this cookbook are a couple of years prior to the publishing of this cookbook (with one negative exception), so how can any of these reviews be considered? I'm not interested in the reviews of the previous wine country cookbook by Joanne Weir unless this newer cookbook doesn't have anything different to offer.
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