The Girl & the Fig Cookbook: More Than 100 Recipes from the Acclaimed California Wine Country Restaurant
  • The Girl & the Fig Cookbook: More Than 100 Recipes from the Acclaimed California Wine Country Restaurant
  • The Girl & the Fig Cookbook: More Than 100 Recipes from the Acclaimed California Wine Country Restaurant

The Girl & the Fig Cookbook: More Than 100 Recipes from the Acclaimed California Wine Country Restaurant

by Sondra Bernstein, John Toulze
     
 

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In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not

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Overview

In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year.

In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country.

The author's devotion to seasonal ingredients is wonderfully apparent in every recipe—from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup).

With gorgeous photographs throughout, the girl & the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food—the fig!); and brief glimpses of the author's favorite artisan food purveyors.

This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl & the fig Cookbook bring a taste of California to your kitchen.

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Editorial Reviews

From the Publisher
Karen MacNeil wine consultant and author of The Wine Bible In the girl & the fig Cookbook, Sondra Bernstein perfectly captures the simple lusciousness of wine country cooking. Inspiring, soulful, and full of tempting flavors, this is a cookbook guaranteed to make you want to drop everything and go cook.

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.

Publishers Weekly
This cookbook is a magnificent specimen of the Wine Country cookbook genre. It inspires with its tales of bounteous, gorgeous, diverse produce but also reminds readers in the rest of the country that the harvest fortunes of Napa and Sonoma Counties are not shared equally elsewhere. Like Annie and Margrit: Recipes and Stories from the Mondavi Kitchen, Bernstein's book attempts to translate a California wine country restaurant experience into print. The recipes aren't always smoothly converted-for example, Bernstein sometimes assumes readers have access to a half-dozen varieties of figs or radishes. And Rabbit and Hazelnut P t with Pickled Figs and other terrines and forcemeats assume a comfort level with complicated meat preparation that most consumers lack. Still, at their best, Bernstein's recipes have a relaxed, decadent feel; and dishes like Carrot-Ginger Soup and Citrus Pearl Couscous have an elegant simplicity. Others, like Polenta Cakes (with sage-infused cream) and Grilled Salmon with Lavender Beurre Rouge demonstrate that a few gestures can renew classic flavor pairings. Bernstein's dishes should appeal to all the New American fans in the gastronomic urban hubs. And they'll also serve as a mouthwatering advertisement for the restaurant and the region, for chefs who aren't lucky enough to live in the American Eden. Agent, Cathy Fowler. (Apr.) FYI: There are two Girl & the Fig restaurants, as well as The Fig Cafe. All are in Sonoma County. Copyright 2004 Reed Business Information.

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Product Details

ISBN-13:
9780743255219
Publisher:
Simon & Schuster
Publication date:
04/06/2004
Pages:
288
Sales rank:
1,369,152
Product dimensions:
7.38(w) x 9.12(h) x 0.90(d)

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