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| Author | : Wine Advisory Board |
| Publisher | : Board and Bench Publishing |
| Total Pages | : 120 |
| Release | : 2010-07-01 |
| Genre | : Cooking |
| ISBN | : 0932664008 |
California winemakers again unlock their treasure trove of old family recipes with this book that features hundreds of delicious recipes, from the basic quick dish to the extravagantly gourmet, with wine as the primary ingredient.
| Author | : Wine Advisory Board |
| Publisher | : Wine Appreciation Guild |
| Total Pages | : 128 |
| Release | : 2010-07-01 |
| Genre | : Cooking |
| ISBN | : 9781934259818 |
California winemakers again unlock their treasure trove of old family recipes for the second time in the Cooking with California Winemakers series. Here are hundreds of delicious recipes, from the basic "quick dish" to the extravagantly gourmet, with wine as the primary ingredient.
| Author | : Wine Advisory Board |
| Publisher | : Board and Bench Publishing |
| Total Pages | : 129 |
| Release | : 1998-01-01 |
| Genre | : Cooking |
| ISBN | : 0932664032 |
This cookbook is dedicated to a simple, well-known truth: good food is even better with wine. This book features recipes from more than 200 dedicated vintners and their families who have have contributed more than 500 time-tested recipes.
| Author | : |
| Publisher | : |
| Total Pages | : 96 |
| Release | : 1963 |
| Genre | : Wine and wine making |
| ISBN | : |
| Author | : |
| Publisher | : |
| Total Pages | : 128 |
| Release | : 1981 |
| Genre | : Cooking (Wine) |
| ISBN | : |
| Author | : Malcolm Hébert |
| Publisher | : Board and Bench Publishing |
| Total Pages | : 166 |
| Release | : 1999-01-01 |
| Genre | : Cooking |
| ISBN | : 0932664822 |
This kitchen companion features the top 100 award-winning recipes from the Wine Institute's National Cooking with Wine Contest. They range From Artichoke Appetizer with Wine and Cold Apricot Soup to Limehouse Chicken and Pumpkin Beef Stew, these recipes were culled from more than 2,800 submissions, and featured recipe was screened and tested in order to provides readers with the most unique and reliable eating options. An in-depth chapter on California wine, a wine and food chart, and cooking with wine tips are also included.
| Author | : Janine Saine |
| Publisher | : Laval, Québec : G. Saint-Jean |
| Total Pages | : 124 |
| Release | : 2004 |
| Genre | : Cooking |
| ISBN | : 9782894551561 |
On this joyful getaway to seven of California's finest wineries we will discover a unique California lifestyle through original, delicious and spectacular recipes. Chefs from such outstanding wineries as Fetzer, Kendall-Jackson, E. & J. Gallo, Arrowood, Beringer, L. M. Martini and R. H. Phillips offer a fresh and colorful cuisine that emanates multiethnic flavors and aromas in combinations as unexpected as they are astounding. Each recipe features a suggested wine to delightfully complement every course. The California dream in all its splendor! In addition to the recipes, which are true to the purest California winery tradition, whose philosophy and history are shared by today's owners and chefs, this incomparable book offers sumptuous color photographs, along with a wealth of details on the history of cuisine and winemaking in California, the phenomenal rise of organic growing and the region of San Francisco, the American capital of the avant-garde. California Wine Country, A Way of Life in 50 Recipes showcases the ingenuity of artisans who work in an extraordinary natural setting. The birthplace of "fusion cuisine", organic agriculture and a dynamic wine industry, California offers a bounty of delights that its chefs and oenologists energetically display for the whole world to discover. Book jacket.
| Author | : Brigit Binns |
| Publisher | : Andrews McMeel Publishing |
| Total Pages | : 775 |
| Release | : 2013-05-07 |
| Genre | : Cooking |
| ISBN | : 1449435823 |
“This is an incredible and beautiful collection of recipes, stories about Central Coast vineyards, and photos.” —Susan Feniger, chef and author of Susan Feniger’s Street Food California’s Central Coast wine country is on everyone’s lips. Running roughly from Monterey to Santa Barbara, the Central Coast is the fastest-growing American Viticultural Area (AVA) in the state. Here, great minds conceive and create great wines—many of them blends of Rhône grape varieties. Complement these wines with the lush resources of unspoiled land, sea, and barnyard and you have the recipe for a fresh and alluring wine country lifestyle. In this lushly photographed tome, bestselling cookbook author Brigit Binns writes a vivid, delicious love letter to her home state. One hundred and twenty wine-friendly and wine-inclusive dishes showcase California’s glorious bounty, such as Shaved Artichoke and Pancetta Salad with Lavender; Fennel- and Garlic-Crusted Roast Chicken; Petrale Sole with Pinot Noir Butter Sauce; and Fresh Fig Tart with Honey, Goat Cheese, and Pistachios. Each recipe has a wine pairing suggestion from the region as well as from afar. Plus, 25 get-to-know-them profiles bring the reader inside the hearts and minds of the region’s passionate winemakers and food artisans. We all dream of the wine country lifestyle. With The New Wine Country Cookbook, you can now savor the romance, bold honest flavors, and rustic outdoor sensibility of California’s sublimely unpretentious new wine country in your own home. “Provides an evocative view of the dynamic food and wine culture of California’s fastest growing wine region.” —Rajat Parr, author of the James Beard Award–winning Secrets of the Sommeliers
| Author | : Kenneth R. Parry |
| Publisher | : |
| Total Pages | : 152 |
| Release | : 1994 |
| Genre | : Cooking |
| ISBN | : 9781886026001 |
In this tantalizing collection, famous California wineries recommend recipes to showcase select wines.
| Author | : Robert Hoffman |
| Publisher | : Rayve Productions |
| Total Pages | : 246 |
| Release | : 1998 |
| Genre | : Cooking |
| ISBN | : 9780962992773 |
The theme of this collection of recipes by the best chefs of the California Wine Country is herbs and spices. These are some of the recipes that have made this region a world renowned center of creative cuisine.In addition to the recipes, there is a complete glossary of herbs and spices, recipes for making your own spice mixes, and how to make herbed and spiced oils and vinegars.This cookbook covers everything from appetizers to desserts. Now you can make such exciting dishes as Curried Chicken in Cracker Bread, Sherried Crab Soup, Shrimp and Citrus Salad with Curry Dressing, Fettucine with Lemon Caper Sauce, Pork Patties with Blackberry Salsa, Hazelnut Crusted Salmon, with Spicy Peach Sauce, Sauteed Chicken and Grapes in a Creamy Wine Sauce, Lavender Roasted Potatoes, and Black Forest Brownies. And, every main course has a recommended wine selection, too.
