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Terra: Cooking from the Heart of Napa Valley
     

Terra: Cooking from the Heart of Napa Valley

by Hiro Sone
 

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Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the

Overview

Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance—and inspiration—to execute these dishes at home.


From the Hardcover edition.

Editorial Reviews

bn.com
The Barnes & Noble Review
Lissa Doumani and Hiro Sone met on the job at Spago, Wolfgang Puck's then-new restaurant in Los Angeles. Lissa learned pastry at the side of Nancy Silverton; Hiro was a star culinary student, sent over to train for Spago Tokyo. They've been together since, and in 1988 the pair opened Terra, a restaurant in the Napa Valley that wins accolades every year.

More than 175 recipes from Terra's standing and seasonal menus are featured in this oversize gift book, with luscious color photographs that pay tribute to the food and the countryside. Whether you want to fantasize about a future trip to the Napa Valley or re-create a particular dish from the restaurant, Terra works on both levels.

Lissa and Hiro, when pushed to be specific, will say their cuisine is southern French and northern Italian with a Japanese sensibility. You can see these influences in such dishes as Daube of Lamb Shoulder and Artichokes, Pork Belly "Kakuni" on Steamed Tatsoi with Wasabi, Foie Gras Tortelloni in Game Jus with Périgord Truffle and Fava Bean, and Sautéed Strawberries in Cabernet Sauvignon and Black Pepper Sauce with Vanilla Bean Ice Cream. These ambitious recipes with complex flavors may require extra time for planning and cooking, but the instructions are clear and will help you turn out some very impressive dishes. (Ginger Curwen)

Publishers Weekly
Filled with beautiful photographs and personal detail, this is more than just a cookbook; Sone and Doumani present an intimate memoir of their labor of love.
WCBS Radio New York
This is one cookbook that any food lover will definitely appreciate.
Atlantic Monthly
You'll have to buy the book, filled with lush color pictures of the restaurant and its dishes.
Zagat Survey
Has it all -- gorgeous, unusual, unforgettable cuisine served by an amazing staff in a romantic, quietly elegant dining room...it's definitely a destination place that always delivers.
Library Journal
Unassuming, approachable text.
Los Angeles Times
Spectacular color photographs that look good enough to dine on right off the pages...accessible for home cooks.
From the Publisher
"Terra's cuisine is a multicultural celebration" —The National Culinary Review"It's a cookbook. It's also a love story." —The Sacramento Bee"Captures the imaginations of sophisticated food lovers... (Lissa & Hiro) share their romance with cooking, each other and their surroundings in TERRA." —Appellation magazine"Stunning.... sophisticated dessert recipes." —Chocolatier magazineA "work of art." —The Knoxville News "Dessert lovers will be swooning thanks to Doumani. The profusion of brulees, tarts and other goodies could keep you salivating and sampling for days."—Seattle Times & Post Intelligencer "If dishes with clear, friendly flavors appeal to your taste, so will this book....handsomely illustrated." —Sunset Magazine"Breathtaking" photos and "world-class finesse with down-home color."—Silicon Valley Magazine "The roster of recipes reads like a restaurant menu where you want to try every single dish….The book is beautifully executed."—Agenda New York magazineThe San Francisco Chronicle routinely ranks Terra in the top 5 Bay Area restaurants.Recipient of a Wine Spectator Award of Excellence in 1999."Filled with beautiful photographs and personal detail, this is more than just a cookbook; Sone and Doumani present an intimate memoir of their labor of love." —Publishers Weekly"This is one cookbook that any food lover will definitely appreciate."—WCBS Radio"You'll have to buy the book, filled with lush color pictures of the restaurant and its dishes." —Atlantic Monthly "Has it all—gorgeous, unusual, unforgettable cuisine served by an amazing staff in a romantic, quietly elegant dining room...it's definitely a destination place that always delivers." —The Zagat Guide"You must take this book into the kitchen and begin cooking. Only then will you be able to experience the sheer brilliance and genuine passion of Hiro and Lissa's cuisine." —Charlie Trotter"With this book, we are very fortunate that they share their passion, technique, and love for food with all of us." —Wolfgang Puck"It is the diversity of the recipes that makes this book so accessible and inviting." —Alice WatersIt has "unassuming, approachable text." —The Library Journal"Spectacular color photographs that look good enough to dine on right off the pages," and "accessible for home cooks." —Los Angeles Times

Product Details

ISBN-13:
9780307815323
Publisher:
Potter/TenSpeed/Harmony
Publication date:
07/23/2013
Sold by:
Random House
Format:
NOOK Book
Pages:
256
Sales rank:
1,156,516
File size:
29 MB
Note:
This product may take a few minutes to download.

What People are Saying About This

Charlie Trotter
You must take this book into the kitchen and begin cooking. Only then will you be able to experience the sheer brilliance and genuine passion of Hiro and Lissa's cuisine.
Wolfgang Puck
With this book, we are very fortunate that they share their passion, technique, and love for food with all of us.
Alice Waters
It is the diversity of the recipes that makes this book so accessible and inviting.

Meet the Author

HIRO SONE is a Japanese-born, French-trained chef who studied under Paul Bocuse, Joel Robuchon, and Wolfgang Puck, who selected Hiro to open the Tokyo Spago.
LISSA DOUMANI is a pastry chef who apprenticed under Nancy Silverton at Spago, and went on to become pastry chef at Roy Yamaguchi's Los Angeles restaurant. In 1988, Hiro and Lissa settled in Napa Valley and opened Terra.


From the Hardcover edition.

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