Anthony Dias Blue Wine and Spirits Editor, Bon Appétit magazine; host of the nationally syndicated radio show The Lifestyle Minute If you can't manage to be in Sonoma during harvest this year, the next best thing is to have Sondra Bernstein's delicious book by your side. Her flavorful food is intelligently crafted and allows the true flavors of fresh, seasonal ingredients to shine through. These hearty, rustic recipes epitomize the richness and intensity of the wine country experience.
John Ash internationally recognized chef, educator, author, and one of the creators of California Wine Country Cuisine I've dined at the girl & the fig many times over the past few years. I love the food and atmosphere that Sondra has created, and John's cooking is a hallmark of what great food should be: approachable and full of flavor. The cookbook is the same, and both beginner as well as seasoned cooks will find lots of tasty treasures in it.
Kathleen Hill coauthor of Sonoma Valley The Secret Wine Country Sondra Bernstein is the earthmother of Sonoma Cuisine. With contributions from John Toulze, the best self-taught chef anywhere, Sondra's the girl & the fig Cookbook is the earthmother of wine country cookbooks!
Marie Simmons author of The Good Egg and Fig Heaven: 70 Recipes for the World's Most Luscious Fruit Like Sondra and her restaurant, the girl & the fig Cookbook is lively, fun, and lovable.