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Terra: Cooking from the Heart of Napa Valley Hardcover – December 1, 2000
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Beginning with a day-in-the-life restaurant diary--work starts at 4:30 a.m. and ends some 20 hours later--the book then offers recipes organized by course or food type. Standouts include Mussel Seafood Soup with Caramelized Onions, Bone Marrow Risotto with Braised Veal Shanks, and Chinese Egg Noodles with Gulf Shrimp, Shiitake Mushrooms, and Pea Tendrils. Desserts, which should bring any meal to a delirious close, include Fig Fritters with Ginger Ice Cream and Feuilleté of Caramelized Bananas with Chocolate Fudge Sauce. Present also is a particularly useful chapter on basic techniques--photos depicting various vegetable cuts are a valuable bonus--as well as basic and pantry recipes. Illustrated with color photos throughout, the book provides a sense of a restaurant performing at the top of its game, plus a blueprint for preparing its most delicious fare. --Arthur Boehm
From Publishers Weekly
Copyright 2001 Cahners Business Information, Inc.
Top Customer Reviews
First, if you are lucky enough to have dined at Terra, you'll already understand the beauty of (and behind) this book. Quite simply, this is a work of art. Why is that the case? Well...
Design--Beautiful graphic design and photographs. The layout is incredible and the photos are enough to make you drool.
Dialogue--Add to that delightful text and dialogue. Much closer to what this book achieves is the word "prose" as opposed to merely "text." The stories and dialogue are true pleasure to read. It makes this much more than simply a "cookbook."
Recipes--The recipes are, much like the food at the restaurant, exquisite. They are just delicious. Their difficulty ranges from relatively easy to moderately difficult. But, they are very easy to follow, making even the harder recipes accessible to the average "joe."
I strongly urge those considering this one to just go ahead and make the purchase. You will not be disappointed. It will be book you will treasure, and will reach for time and again.
Also, look into the Tra Vigne cookbook. It too is on the same level as this piece.
I've cooked over 10 of their recipes already and every single one has turned out really well. They're not simple nor for a beginner cook, but if you have a little experience, it'll make for some very memorable dinners.
The desserts are especially great, as are the appetizers.
I reach for it repeatedly particularly for the outstanding seafood recipes.
The recipe for Hiro's Salmon with Thai Red Curry sauce and basmati rice is worth the price of the book alone. I have made it a number of times to rave reviews. His recipes are easy to make ahead.. and assemble just before guests sit down, which is a huge plus, particularly for seafood recipes. The depth of flavor and texture is wonderful.
I also love his very popular Broiled Sake-Marinated Chilean Sea Bass. It's easy to make the broth ahead, the shrimp dumplings (with wonton sheets) and marinate the sea bass... then broil the sea bass just before serving. And the dish has amazing flavor and freshness.
Every time I use this book, I am amazed at how easy the recipes are, and how wonderful and consistent the results. There can be a lot of steps and ingredients, but really there is nothing hard about Hiro's straight forward and delicious recipes.
I'm happy to have this book in my collection, and anxiously await any new cookbooks Hiro might release.
Most Recent Customer Reviews
Sadly, I wasn't able to relate to the recipes in the book, although the introduction about the beginnings of the restaurant were great...Published 12 days ago by David Herrera
outstanding in describing how to cook rabbit and other unusual foods. Good photos and instructions help this. Read morePublished on February 24, 2014 by Claire Cashman
The stories and backgrounds and recipes accompanied with the beautiful photos make this book a real treasure. A great book almost a table top.Published on June 7, 2013 by John
We bought this book for our friends in virginia who love to experiment in the kitchen. They loved it and are already preparing delights for their family and friends.Published on April 11, 2013 by Amazon Customer
This is a lovely book . I have been to Terra so it was especially close to ly heart and the passion of food carried to their relaionship. Read morePublished on January 4, 2013 by Trish Herman