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The Vineyard Kitchen: Menus Inspired by the Seasons (Cookbooks) Hardcover


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The Vineyard Kitchen: Menus Inspired by the Seasons (Cookbooks) + Williams-Sonoma Family Meals: Creating Traditions in the Kitchen
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Product Details

  • Series: Cookbooks
  • Hardcover: 416 pages
  • Publisher: William Morrow Cookbooks (September 2, 2003)
  • Language: English
  • ISBN-10: 0060013966
  • ISBN-13: 978-0060013967
  • Product Dimensions: 9.4 x 7.7 x 1.3 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #806,026 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

The "vineyard" in this case is not Martha's, but Maria and Robert's aka the Robert Sinskey Vineyards in Napa Valley. The author, who previously served as executive chef at San Francisco's PlumpJack Cafe, now holds cooking classes at the vineyard. Expectedly, the freshest seasonal produce is key to most of these 145 recipes arranged in 40 menus grouped around each of the four seasons. The three-course meals include succulently simple starters such as Roasted Tomatoes with Pecorino Toscano and Olives for the fall and Poached Artichokes with Lemon Aioli for spring. Entrees range from easy (Grilled Pork Chops with a Fresh Apricot Glaze for summer) to challenging (Goose with Roasted Turnips and Apples for winter). Sinskey says that goose will cook uniformly if breast and legs are roasted separately. The Duck Confit with French Green Lentils calls for six cups of rendered duck fat, but Sinskey also offers the healthier alternative of braising the bird's legs in duck stock. She suggests that cooks mix and match recipes, but provides full menus like this for spring: Grilled Asparagus with Prosciutto and a Meyer Lemon Vinaigrette, Herb-Marinated Rack of Lamb with Roasted Garlic Fingerling Potatoes and Strawberry Ice Cream Profiteroles with Bittersweet Chocolate Sauce. Sinskey suggests wine, too, usually a different one for each course. True lusty California cuisine, the dishes will suit most kitchens. Two dozen photos, illustrating the vineyard and its produce throughout the year, are by Robert Sinskey.
Copyright 2003 Reed Business Information, Inc.

About the Author

Named one of the "Best New Chefs in America" by Food & Wine magazine, Maria Helm Sinskey is one of California's most renowned young chefs. Formerly the executive chef of PlumpJack Café in San Francisco, she now provides culinary direction and cooking classes at Robert Sinskey Vineyards, the Napa Valley winery she owns with her husband.

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Customer Reviews

4.7 out of 5 stars
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Very odd for seasonally timed dishes.
B. Marold
I always check out interesting cookbooks from my library to see if they are worth the investment before I buy...this one definitely is.
C. Wilkinson
Maria Helm is a great chef and wine connoisseur.
Bob Helm

Most Helpful Customer Reviews

18 of 20 people found the following review helpful By Teresa C. Quint on April 14, 2004
Format: Hardcover
Tonight I tried two of the recipes in this book and both turned out so absolutely delicious that I believe it is my obligation to write a review about it. I made the roasted tomatoes with olives and cheese along with the oven-roasted potatoes and shallots. I served these dishes with steak. Browsing through this book (which I borrowed from the library), I see a few must-try recipes that use the minimum of quality ingredients needed to produce an outstanding dish. In general, I don't have the patience for recipes that use up tiny amounts of expensive (likely to be used only once) ingredients. For example, the butternut squash soup uses squash, onion, honey, sage, stock and creme fraiche (easily reproduced with cream and buttermilk). Simple yet different all the same. Based on my thorough browse of this book, Amazon can expect another book order from me.
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2 of 2 people found the following review helpful By C. Wilkinson on July 2, 2007
Format: Hardcover Verified Purchase
I'm so OVER cookbooks that try to impress and then merely confuse. I loved this cookbook, because the author/chef is so aware of what truly matters in cooking well...fresh, in season ingredients and preparation that enhances these ingredients. There's nothing pretentious about any of the recipes...some may seem a bit intimitating to novice cooks, but each recipe is very well written in order to guide and instruct. I always check out interesting cookbooks from my library to see if they are worth the investment before I buy...this one definitely is. Kudos to Maria Helm Skinskey...a great cookbook.
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10 of 14 people found the following review helpful By A Customer on October 14, 2003
Format: Hardcover
I am not an experienced cook by any means, but I found the recipes to be clear, easy to follow and delicious!
Many cookbooks that I buy tend to be a bit intimidating. But not this one.
The Black and Blueberry Cobbler recipe was a huge hit at my dinner party.
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Format: Hardcover Verified Purchase
If you like to cook and have the time and few extra dollars in your budget, invite your very special friends over for dinner and pick a page. Some of things in the cookbook are impossible to find if you live in a small town, I won't lie, but you can go on the internet and purchase almost anything you want for a party. I absoutely love this cookbook but it is high end and you need to make sure you have time to make some of these fabulous receipes. Your guests will say "Wow", mind did. I felt proud and didn't think I could do it, but I did. Practice with your family or tell your guests you are inviting them to taste test a new receipe. Just make it, you won't reget it.
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By Bob Helm on January 18, 2013
Format: Hardcover Verified Purchase
Maria Helm is a great chef and wine connoisseur. This is her second cookbook and it contains great recipes with easy-to-prepare instructions. We use it all the time!
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