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Joanne Weir's More Cooking in the Wine Country: 100 New Recipes for Living and Entertaining
     

Joanne Weir's More Cooking in the Wine Country: 100 New Recipes for Living and Entertaining

by Joanne Weir
 

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No matter where you make your home, you can bring the pleasures of the wine country to your table.

Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed

Overview

No matter where you make your home, you can bring the pleasures of the wine country to your table.

Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name.

Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to delight you with their exceptional flavors.

From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad when peaches and plums are at their juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and Sage; Braised Leg of Lamb with Artichokes, with Lemon and Garlic-Roasted Potatoes; Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt. Tempting options for dessert include Double Chocolate Custard, Summer Cherry and Apricot Galette with Kirsch Cream, Upside-Down Pear Gingerbread, Polenta Shortbread, and Ginger Ice Cream with Chocolate-Covered Almonds. There are also suggestions for the right wine to pair with each dish.

Editorial Reviews

PBS cooking star JoAnne Weir has won thousands of appreciative fans with her Mediterranean-tinged California cuisine. Readers know her because of her well-written and carefully organized cookbooks. This stand-alone sequel to Weir Cooking offers 150 tantalizing new options to expand your palate. If the Zinfandel dinner doesn't tempt you, the Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt will.
Publishers Weekly - Publisher's Weekly
In this companion volume to her first wine-country cuisine book, Weir Cooking: Recipes from the Wine Country, Weir, a San Francisco chef who hosts a PBS cooking show, invites readers to sample the flavors of northern California through Mediterranean cooking. Weir's recipes are lusty and unpretentious, emphasizing fresh, seasonal ingredients, and her lucid writing makes seamlessly accessible the few that are more complex. With relaxed, reassuring confidence, Weir guides the reader through such challenges as making "the perfect risotto" and peeling fava beans, and she pays special attention to the blending of sweet, salty, sour and bitter and the result is magical. Endive with Gorgonzola, Caramelized Onions and Fig Jam; Heirloom Tomato Bisque; Hazelnut-crusted Salmon with Fennel Salad; and Summer Bread Pudding with Berries are luscious, startling in their contrasts. Weir's wine recommendations for each dish Shiraz with risotto, pinot noir with Turkish Pizza are as well considered as the recipes themselves: "We must make small celebrations of whatever catches our fancy." For those who love to live and eat well, Mediterranean or Californian-style, this book is reason enough to celebrate. Agent, Doe Coover. (Apr. 18) Forecast: Weir releases this delightful, artistic and accessible cookbook in anticipation of the April 26 airing of Weir Cooking in the Wine Country II on PBS. The mediagenic Weir is fast becoming a household name, particularly because her style is both instructive and inspiring; like her first volume, this companion work should be a popular seller. Copyright 2001 Cahners Business Information.
Library Journal
This follow-up to Weir Cooking: Recipes from the Wine Country and companion volume to her latest PBS series offers more of the fresh, vibrant recipes Weir is known for. Weir is also author of From Tapas to Meze: First Courses from the Mediterranean Shores, and her love of Mediterranean cuisines is evident in many of the recipes here, from Greek Summer Vegetable Salad to Spicy North African Mussels to Grilled Lamb with Aromatic Moroccan Salts. Most of the recipes are uncomplicated Weir also worked at Alice Waters's Chez Panisse, where using the best ingredients and highlighting their flavors is the style, and her culinary training there shows. Recommended for most collections. Copyright 2001 Cahners Business Information.
From the Publisher
Alice Waters chef, Chez Panisse, and author of Chez Panisse Café Cookbook As a cook, as a teacher, and as an author, Joanne Weir has never strayed from her firm and unassailable convictions-which I share-that cooking should be pure and simple and that ingredients should be pure and fresh. She knows Mediterranean cooking, she knows California raw materials, and she knows how they fit together. I am excited to learn that Joanne has returned for a second season to the California wine country, where these connections find full expression.

Madeleine Kamman author of The New Making of a Cook: The Art, Techniques, and Science of Good Cooking Joanne inherited a long past of work in the kitchen from her European and American grandmothers. The love she has for her work is visible in everything she does, in her television series, her teaching, and her book writing. She has been one of my most enthusiastic and successful students.

Chuck Williams founder, Williams-Sonoma, and coauthor of Williams-Sonoma Complete Entertaining Cookbook Joanne Weir is a very talented and popular cooking instructor and author. Her newest cookbook, Joanne Weir's More Cooking in the Wine Country, is a testament to her talent and expresses her love of food and creativity.

Product Details

ISBN-13:
9780743217286
Publisher:
Simon & Schuster
Publication date:
02/21/2012
Sold by:
SIMON & SCHUSTER
Format:
NOOK Book
Pages:
336
File size:
21 MB
Note:
This product may take a few minutes to download.

Meet the Author


Joanne Weir is an award-winning cookbook author, food writer, cooking teacher, and professional chef. She is the author of Weir Cooking: Recipes from the Wine Country and You Say Tomato and From Tapas to Meze, both of which were nominated for James Beard Cookbook Awards, as well as the Williams-Sonoma series Seasonal Celebrations. Her work has appeared in major magazines and newspapers. Weir teaches around the world; she is the winner of the IACP Cooking Teacher Award of Excellence and the host of the public television series Weir Cooking in the Wine Country. She lives in San Francisco.

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