Synopsis This lovely cookbook with more than 250 recipes celebrates the lifestyle and bounty of the Northern California wine country. Organized by course and main ingredient, each recipe includes wine suggestions that offer fresh insights into matching food with wine. Nationally renowned as a wine and food educator, John Ash started his own restaurant John Ash and Company in 1980 and served for many years as the Culinary Director for Fetzer Vineyards and is now on the faculty of The Professional Wine Studies Program at the CIA Greystone. He has meticulously revised and updated the original book and added more than 40 new recipes. The book also has dozens of useful sidebars on ingredients and techniques. About the Author John Ash writes for the Los Angeles Times, Bon App tit, and Fine Cooking. He serves on the board of the Chef's Collaborative, a national organization supporting ethical agriculture. He lives in Santa Rosa, California.
M**N
Five Stars
Great book
L**T
A frontrunner 17 years ago; just o.k. now
His food and wine pairing is classic and traditional. However, to write up several pages of herb and wine pairing is a bit much. This particular print edition is a cheap one with cheaper paper. Type face is readable. Indexing is good. Photos are typical of the mid-90's. I would take this concept of food photography rather than the present day technique of 'how different can I photograph a dish'!Regarding the recipes themselves: I realize this is a book written to highlight all things from a garden. it is almost overdone! Also, there are many recipes with 2 sections and a few with 3. There was one recipe with 20 ingredients. Those sorts of recipes are enough to turn off most cooks. And that narrows the appeal of the book. I teach cooking not only to beginners but also to more experienced home cooks. Even the more experienced ones blanch when they see a lot of ingredients and/or several sections to a recipe.I am finding it a good resource for herb usage and a book to browse through for ideas.
S**H
Lucky to find great cookbook through Amazon!!
An out of print book so I went to Amazon's secondary market. Bought several as a matter of fact for stocking stuffers (Christmas) because the books were in such good condition. Great book, better than his updated book.
K**A
A must for foodies
John Ash is a founder of the natural way of food gathering and eating. He is an inspiration to all people who enjoy food.
S**T
Book highly recommended
Great recipes for those who love to cook! Many new ideas in book. Cooked caponata and lamb osso bucco, both were really delicious.
J**K
Finally a New Revised and Expanded Edition
A new revised and expanded edition of an old favorite. We all know that the process of getting food is to plant, raise, or catch it, then cook and eat it. But John Ash takes it a bit further. He concentrates primarily on serving what is in season now, what he can get fresh - especially fresh from his own garden or at least local.Sometimes, of course that's a little hard to do. For instance he cooks a lot of fish, tuna, sturgeon, pacific rock cod, halibut and more. It's a whole bunch of miles from here (Nevada) to the ocean, you want tuna, it's frozen. Sturgeon, never seen it here. Cod, I got some a couple of weeks ago for the first time. Now I wish I had had this book then, as the recipie of cooking it with oranges, tomatoes, and olives sounds really different and something worth trying. ==One point I really like about this book is his wine recommendations. With the rock cod he says sauvignon blanc, rieslings, Pinot Grigio or Noir. I think I could go with any of these.On the whole, his earlier version of this book was good, this new one is even better, more recipies, more things to try, and nearly all of them sound good.
Trustpilot
2 weeks ago
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