Joanne Weir's More Cooking in the Wine Country: 100 New Recipes for Living and Entertaining (Hardcover)

by Joanne Weir (Author) "I no longer think of the table as a separate thing but instead as an integral part of our lives..." (more)
Key Phrases: crisp polenta triangles, clean soup pot, discard any stones, Cabernet Sauvignon, Chez Panisse, San Francisco (more...)

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 (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 (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #164,321 in Books (See Bestsellers in Books)

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  #28 in	Books > Cooking, Food & Wine > Regional & International > U.S. Regional > California
  #49 in	Books > Cooking, Food & Wine > Drinks & Beverages > Wine > Food & Wine

Customer Reviews

Most Helpful Customer Reviews

25 of 28 people found the following review helpful:

5.0 out of 5 stars A must have, June 12, 2001

By	"[e-mail]" (Appleton, Wisconsin United States) - See all my reviews

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.

2 of 3 people found the following review helpful:

5.0 out of 5 stars Outstanding chef, April 7, 2008

By	G. McGuire (San Antonio, TX USA) - See all my reviews (REAL NAME)

This review is from: Joanne Weir's More Cooking in the Wine Country : 100 New Recipes for Living and Entertaining (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.

6 of 10 people found the following review helpful:

4.0 out of 5 stars Sounds good, but who knows., June 3, 2002

By	ScSpec (Rutville, AR USA) - See all my reviews

I enjoyed watching the cooking show with Joanne Weir, and was very glad to find a used copy of her book. But.... if you live in an area of the country where gourmet items or fresh herbs and other ingredients are scarce you may never be able to duplicate many of the recipes without substitutions. This is a disappointment, and of course not the fault of the book.