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Wine Country Cooking Paperback – August 1, 2008

4.6 out of 5 stars 21 customer reviews

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Editorial Reviews

Review

“Let Joanne Weir take you to the thirty-eighth parallel--heaven on earth--with her incredible wine country recipes. There is no healthier, more delicious way to eat and live, and Joanne makes it easy.”
--Andrea Robinson, host of Local Flavor and author of Andrea Robinson’s Wine Buying Guide for Everyone

“Joanne Weir invites you into the kitchen and makes cooking as much fun as eating. Her passion is compelling, and her techniques are both classic and clever.”
--Gina Gallo, winemaker, Gallo Family Vineyards

“Joanne Weir’s bubbly personality and wit come through in every recipe of Wine Country Cooking. Her food sparkles with flavor, there is a sensibility in the products chosen, and the preparation is simple and fun. A great book to cook from.”
--Lidia Bastianich, host of Lidia’s Italy and Lidia’s Family Table and author of the companion cookbooks

From the Publisher

Nationally known chef and PBS television personality Joanne Weir shares her favorite Mediterranean-influenced recipes from California wine country. * Recipes span soups, salads, first courses, main courses, and desserts, each with wine pairings. * Joanne Weir's Cooking Class airs regularly on public television nationwide.
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Product Details

  • Paperback: 240 pages
  • Publisher: Ten Speed Press (August 1, 2008)
  • Language: English
  • ISBN-10: 1580089380
  • ISBN-13: 978-1580089388
  • Product Dimensions: 7.6 x 0.6 x 10 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #829,534 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
A note on the difference between this title and Joanne's earlier book entitled Weir Cooking: Recipes from the Wine Country (found at Joanne's web site):

"My new cookbook focuses on the fabulous ingredients found in the California wine country and uses some of my most favorite ingredients: olive oil, garlic, tomatoes, figs, lemons and herbs. My first TV companion book, Weir Cooking: Recipes from the Wine Country has been out of print for years, and this book includes those original recipes plus 50 brand new recipes, new headnotes, cooking tips, and of course fantastic wine pairings. Even the beautiful photos have taken on a new life! You will absolutely love cooking from this book!"

Beyond that ...

The book's content is superb, and there are some terrific, mouth watering food images inside, so it's a bit of surprise that they chose such a dowdy, washed out photo for the cover (it looks like a boring photo from the 1960s/1970s). They probably chose it because it includes wine and so goes with the title, but any number of colorful, impressive food images found inside the book would have been better than the one they chose -- so don't judge a book by its cover, as they say.
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Format: Paperback Verified Purchase
While this cookbook contains some interesting food and flavor combinations, it is very confusing to use, possibly due to sloppy editing and proofreading.

For example, in the recipe for "Pears and figs with pecorino, walnuts and honey", the first instruction is to preheat the oven to 350 degrees. It then continues with the preparation of the fruit and cheese - slicing, coring and shaving. It goes from there to "to serve, place fig leaves on a platter. Top with the pears. Disperse the figs between the pears. Top with the shaved pecorino. Drizzle warmed honey over the top, and scatter the walnuts before serving.

At no point does it mention when it should be put in the oven, or for how long. Do you use a roasting pan, or a rack set inside the pan? Do you roast just the fruit, or roast the walnuts as well?

I have found similar errors and omissions in other recipes in the book, so I do not recommend it for beginning cooks. An experienced cook who has some knowledge of how and why things "work" in food preparation might find the concepts interesting. This is a book for inspiration rather than practical advice for food preparation.
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Format: Paperback
Joanne Weir has certainly done it again by producing yet another wonderful cookbook. The beautiful pictures definately do the recipes justice! Everything is so fresh and delicious. Joanne's writing makes the cookbook even more enjoyable. Two of my favs include the goat cheese gallette and the panna cotta! Out of all the cook books I have, I always find myself reaching for Joanne's. Please keep writing!
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Format: Paperback Verified Purchase
I have really enjoyed using this cookbook. The recipes are full of fresh seasonal ingredients. There are a lot of pictures which I really like in a cookbook so that I have an idea how the dish is going to look once I am done. Plus the pictures are just so beautiful and mouth watering. I have tried some of the recipes but not all and found them very easy to follow. The Rice Olives were a big hit at a party I made them for.
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Format: Paperback Verified Purchase
I ordered this about a year ago based on the reviews. This cookbook has been a staple in my kitchen ever since. EVERY recipe we've tried has been amazing. And I've probably made 15-20 different things... but we tend to gravitate towards a few that we really like.

I really like that I can go through the book, find several recipes for the week, and make a grocery list with lots of overlapping ingredients. I use up the food I buy easily instead of trying to find a way to avoid waste. I love the use of fresh herbs in her recipes. And based on what we normally eat I can generally find several recipes that don't require a run to the store. I have also been able to cut the recipes in half with no problem (there are just 2 of us). Just enough for dinner plus leftovers for DH's lunch the next day.

I have started buying this book as an "add-on" wedding gift for our friends.

If you're kind of on the fence and like fresh ingredients that give big flavor, please give this book a try. I don't think you'll be disappointed!
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Format: Paperback
I have been a fan of Joanne's for 15 years! Live from Cleveland, Ohio I cannot say enough about Jo-Jo's latest book! Outstanding! She has out done herself; a big hand to Ten Speed Press for a beautiful book! From Joanne's Golden Gazpacho to her Pineapple Sorbet with Fleur de Sel, and everything in between it is absolutely scrumptious! I adore Joanne's passion for food and method of teaching people that the world is full of wonderful flavors! She is a fourth generation cook and that innate instinct shows with this collection of recipes. This is a must have book for anyone who loves food!
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Format: Paperback
I can't say enough about Joanne Weir's latest triumph! These recipes are amazing (no surprise, all of her books are incredible). I've proudly added this to my Joanne Weir cookbook library and can't wait to get cooking.
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Format: Paperback
Joanne's style of food is perfect. Easy to make, fresh and accessible ingredients, and most importantly the best tasting food. I always go to one of Joanne's books when I want to make something that I know will be really tasty. I put stickers on each recipe I just have to try. The problem is almost every page has a sticker! Her books are a must have, especially this one, Wine Country Cooking.
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