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Once past the pantry ingredients and the martinis, you are invited to consider the many taste treats in "A Small Bite," the likes of herb-marinated olives, apricot-cured salmon, and crispy sweetbreads. "From the Garden to the Stockpot" encourages the making of soup--cauliflower-Gruyere, perhaps, or carrot-ginger. "In the Salad Bowl" has nice touches like the grilled asparagus salad with lemon-thyme vinaigrette. "Large Plates" covers ground from wild mushroom risotto to pan-roasted halibut with spring vegetable ragout, to braised chicken with prunes, olives and capers. The braised beef short ribs are worth a second glance. Sondra Bernstein also treats us to vegetable side dishes, to a separate chapter on the cheese plate, to the sweets that end a meal, and to a consideration of the wines that round out the entire experience. In fact nearly all of the 100-plus recipes are matched with the kind of wine that would be served at the girl & the fig in California's wine country.
This is a spirited cookbook, with challenges for the new cook and happy reminders for the experienced cook. Sip that martini and turn the pages. --Schuyler Ingle
My brother gave this to me as a birthday present after visiting the restaurant. We live in Washington state where figs grow as well (much to everyone's surprise). Read morePublished 8 months ago by Ellen L. Jarvinen
For me, this book was a fun and very usable introduction to a new world of foods...and the Rhone-style wines that go with them. Read morePublished on March 1, 2008 by Stephen Pringle
I purchased this for a Christmas present and she loved it! There are some recipes that are a little too fancy for my taste, but otherwise this book includes great recipes to serve... Read morePublished on January 9, 2007 by Jami M. Dugan