Annie and Margrit: Recipes and Stories from the Robert Mondavi Kitchen

Overview

The wines of the Robert Mondavi Winery are acclaimed the world over. Less well known is the fact that the winery features a private dining room to rival the best restaurants in the Napa Valley. Here in the Vineyard Room, innovative chef Annie Roberts brings a refined sense of taste and balance to her creations, always designed with the perfect wine in mind. The winery is also home to elegant music and art events, all planned to perfection by Annie's mother, Margrit. And so a mother and daughter come together to ...
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Berkeley, California 2003 Hardcover First Edition; First Printing Fine in Fine dust jacket 1580084370. 2003. First Edition, First Printing. Hardbound. Book/jacket mint. No Po ... marks, 202pp, index. The Robert Mondavi Winery restaurant and the fabulous foods there to go with the wonderful wines.; 8vo-over 7?"-9?" tall. Read more Show Less

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Overview

The wines of the Robert Mondavi Winery are acclaimed the world over. Less well known is the fact that the winery features a private dining room to rival the best restaurants in the Napa Valley. Here in the Vineyard Room, innovative chef Annie Roberts brings a refined sense of taste and balance to her creations, always designed with the perfect wine in mind. The winery is also home to elegant music and art events, all planned to perfection by Annie's mother, Margrit. And so a mother and daughter come together to deliver a wine country experience like no other. In ANNIE AND MARGRIT, renowned cookbook author Victoria Wise shares behind-the-scenes stories of Annie and Margrit's collaboration over time, along with Annie's fabulous recipes, reflecting treasures and traditions from her mother's cooking and influences from life in the Napa Valley. From the start, Margrit and Annie cooked with one another, Annie learning at Margrit's stove. Years later, Annie became the first executive chef of a winery in the Napa Valley, and developed a repertoire including Squab with Cabernet Sauvignon–Onion Marmalade and Spatzli; Salmon Fillets with Whole Grain Mustard Beurre Blanc; Poussins with Swiss Chard Gratin; and Fresh Plum Galette. ANNIE AND MARGRIT takes you inside the Mondavi experience, evoking the tastes, sights, and sounds of a day's visit to the winery. Recipes and stories from the daughter-mother team of Annie Roberts and Margrit Biever Mondavi, who collaborate on the food and cultural events at the Robert Mondavi Winery. Features full-color photography of the Napa Valley, as well as styled food shots. Includes over 130 recipes. An ideal gift for Mother's Day, or for mothers and daughters to give to each other for any occasion.
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Editorial Reviews

Publishers Weekly
Although it can't escape a certain air of privilege (where but in Napa would you assume everyone can get hold of Dungeness crab, microgreens and flageolet beans), this earnest book emphasizes the relationship of Roberts and Biever Mondavi and their fresh, surprisingly global cuisine. Swiss-born Mondavi, the winemaker's wife, spent an army childhood roaming the globe, which explains why Chilled Udon Noodles with Shrimp and Shiitake Mushrooms rubs shoulders with Tajine of Poussins with Aubergine. Her daughter, Annie (from a previous marriage), contributes an earthy appreciation of the Mediterranean ingredients so thoroughly domesticated in California. Roberts and Biever Mondavi offer a handful of delicious and relatively simple home-style dishes, like Rock Shrimp Gazpacho and Winter Apple Tart; some of the recipes are more labor intensive, however, like Lobster Tartlets with Leek and Fennel Confit, Haricots Verts and Lobster Sauce or the julienned purgatory of Halibut with Vegetable Confetti and Scallop Sauce. Though the title promises "stories" from the kitchen, few can be found outside the brief introduction. Nevertheless, with its cleanly styled cuisine and artfully composed photographs of mother and daughter at work, this is a heartfelt cookbook that exudes all the peaceful luxury one associates with the wine country experience. (May) Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9781580084376
  • Publisher: Ten Speed Press
  • Publication date: 4/28/2003
  • Pages: 224
  • Product dimensions: 9.40 (w) x 10.30 (h) x 0.91 (d)

Meet the Author

VICTORIA WISE was the first chef at Chez Panisse in Berkeley, California, and created Pig-by-the-Tail, the first American French-style deli. She went on to become the acclaimed author of twelve cookbooks. Victoria lives with her family in Oakland, California.
MARGRIT BIEVER MONDAVI is Vice President, Art and Culture at the Robert Mondavi Winery. She joined the winery in 1967, pursuing a life-long interest in uniting wine with fine arts, music, and culinary artistry. She married Robert Mondavi in 1980; they live in the Napa Valley.
ANNIE ROBERTS is the Executive Chef at the Robert Mondavi Winery. Her cuisine has been showcased in the winery'¬?s Vineyard Room since 1974. Annie and her husband, Keith, live in Santa Rosa, California.
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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted October 21, 2003

    Put a Little Napa in Your Life

    By Bill Marsano. If you're one of those people who long to live in Napa amongst the vines, you can forget about it: Property now goes for a half-million an acre there, and it's for grape-growing only. But you can import a little of the Napa lifestyle to your kitchen through this book. Margrit Biever Mondavi is the wife of Robert Mondavi, the man most responsible for California's wine renaissance; she is also the Mondavi winery's somewhat grandiosely title 'Vice President, Culture' (what?) and the mother of co-author Annie Roberts, the winery's executive chef. Such an import would be worthwhile--chez Mondavi is known for fine food as much as fine wines. The recipes (which come with wine suggestions) are for Napa-style cuisine, which means American and Italian with infusions from Mexico, the Pacific Rim and France. They're nicely laid out, one to a page or spread over two pages, but never crammed together. Instructions are clear, and most of the recipes, which are based in casual, home-style cooking, are easy to make and unintimidating. They will, nevertheless, impress company as well as family, and several are simple enough to encourage less-experienced cooks. The book's subtitle mentions 'stories,' but there aren't very many and they aren't very memorable. This book is about cooking, not story-telling.--Bill Marsano is the wine editor of Hemispheres, the magazine of United Airlines, and the winner of a James Beard medal for wine and spirits writing.

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