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


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Joanne Weir's More Cooking in the Wine Country: 150 New Recipes for Living and Entertaining + Wine Country Cooking + Joanne Weir's Cooking Confidence: Dinner Made Simple
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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: 9.4 x 7.6 x 1.1 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #105,326 in Books (See Top 100 in Books)

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.


More About the Author

Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and Executive Producer for the PBS TV series "Joanne Weir's Cooking Confidence." She is chef/owner of Copita, a tequileria & restaurant in Sausalito, Ca.

In 2012, Joanne was appointed by Hilary Clinton and the State Department to the American Chef Corp. The author of 17 cookbooks, including the newly released Cooking Confidence, Joanne is the Consulting Editor at Large at Fine Cooking Magazine. She recently launched Joanne Weir Wines receiving numerous accolades.

A 4th-generation professional cook, Joanne spent 5 years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman. 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: @joanneweircook
Facebook Fan Page: https://www.facebook.com/JoanneWeirCooking

Customer Reviews

3.7 out of 5 stars
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Most Helpful Customer Reviews

27 of 31 people found the following review helpful By "pherrman@na.pechiney.com" 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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1 of 1 people found the following review helpful By J. Carroll on July 12, 2010
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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1 of 1 people found the following review helpful By Burgundy Damsel VINE VOICE on November 29, 2010
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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5 of 7 people found the following review helpful By G. McGuire on April 7, 2008
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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