Seasons in the Wine Country - Recipes from the Culinary Institute of America at Greystone

Cate Conniff

Summary

“[A] thoughtful collection of recipes . . . Color photos capture the essence of wine country, making this not only a usable but a beautiful guide to Napa.” —Publishers Weekly  Seasons in the Wine Country brings the flavors of the Napa Valley and the expertise of instructors at the Culinary Institute of America at Greystone into your home with over 100 seasonal recipes. Beat the winter blues with a hearty helping of Cabernet-Braised Short Ribs with Swiss Chard and Orecchiette and distill the fresh flavors of spring with Lemon-Glazed Pound Cake with Rosewater and Strawberries. With simple step-by-step instructions from the world’s foremost culinary authorities—including suggestions for wine pairings as well as primers on culinary techniques and equipment—Seasons in the Wine Country is the ultimate resource for those who desire to live the good life and cook like master chefs!  “The photography alone will make you want to prepare the recipes, which are well written and easy to understand. Throughout the cookbook are wine lessons and techniques pages that offer good information.” —Tampa Bay Times  “A delightful book to have on your bookshelf to pick up to browse and wish you were in Napa Valley during any particular season. Add Seasons in the Wine Country to your kitchen and use it to inspire your everyday meals.” —Wine Trail Traveler Quarterly  “A very beautiful collection of recipes . . . With easy to follow, step-by-step descriptions from some of the locals (who happen to be some of the world’s foremost culinary authorities) this book is a pleasure to cook by.” —Sippity Sup

Available since: 07/20/2012.

Print length: 212 pages.

Cooking

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