Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
Wine Country Cooking Paperback – August 1, 2008
Frequently Bought Together
Customers Who Bought This Item Also Bought
--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
Top Customer Reviews
"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.
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.
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!
Most Recent Customer Reviews
Joanne Weir was referred to me by a friend. Any cook, either within the wine country or not, would find the recipes in here to be well utilized!Published on April 29, 2014 by Lisa O. Stearns
It was a gift for my daughter. She was very happy to receive it. It was a request for Christmas.Published on January 18, 2014 by margaret rawdon
This book is without a doubt one of the most beautiful books I have in my collection. It is also the most exciting group of recipies I have come across. Read morePublished on October 22, 2012 by joanne sherman
What a gorgeous cookbook full of simple, flavorful, gorgeous food. Joanne recognizes that it is about good food - that technique for technique's sake does not a good meal make.Published on September 20, 2012 by DD
I don't know where to begin with how fantastic the recipes are in this cookbook. It's one of the best I have purchased in years. Read morePublished on September 2, 2009 by J. Hynes
The product was good but it wasn't what I ordered...... I had requested Country Cooking by Williams Sonoma but when I was at the home of the recipient (it was a Christmas gift), I... Read morePublished on January 21, 2009 by mngrammy