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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 10 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