Terra: Cooking from the Heart of Napa Valleyby Hiro Sone, Wolfgang Puck (Foreword by), Lissa Doumani
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.
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)
- Potter/Ten Speed/Harmony
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- Product dimensions:
- 9.08(w) x 11.24(h) x 0.94(d)
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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.
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