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From the Earth to the Table: John Ash's Wine Country Cuisine |
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From the Earth to the Table: John Ash's Wine Country Cuisine |
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Dewey Decimal Number: 641.59794 EAN: 9780525940005 Edition: Stated First Printing ISBN: 0525940006 Label: Dutton Adult Languages: Manufacturer: Dutton Adult Number Of Items: 1 Number Of Pages: 448 Publication Date: October 01, 1995 Publisher: Dutton Adult Studio: Dutton Adult Editorial Review: Product Description: In the companion volume to a forthcoming PBS series, one of California's foremost chefs shows how to use California's wines and produce in hundreds of delicious dishes. 35,000 first printing. National ad/promo. First serial, Cooking Light and Food and Wine. TV tie-in. Related Items:
Average Rating:
 Rating: - Best New Cookbook Published in YearsIt is so refreshing to fine a new and simple to follow cookbook. I have hundreds of cook books, Chef Ash teaches and reminds of things we should all know about cooking. If you are just starting to cook or are a seasoned cook you will absolutely love have this in your kitchen. I received this for a Christmas and have not stopped cooking from it. I've made all my friends buy it because I'm tired of writting down the recipes. Get yours now. Rating: - The cookbook is as good to read and follow as John Ash is in person.I've had the pleasure of taking a cooking class with John Ash. He's fun, informative and passionate about quality, organic food. His knowledge is deep and his ability to communicate, written and verbal, is first rate. The cookbook is loaded with fabulous recipes that are easy to follow and delicious. Rating: - Finally a New Revised and Expanded EditionA new revised and expanded edition of an old favorite. We all know that the process of getting food is to plant, raise, or catch it, then cook and eat it. But John Ash takes it a bit further. He concentrates primarily on serving what is in season now, what he can get fresh - especially fresh from his own garden or at least local. Sometimes, of course that's a little hard to do. For instance he cooks a lot of fish, tuna, sturgeon, pacific rock cod, halibut and more. It's a whole bunch of miles from here (Nevada) to the ocean, you want tuna, it's frozen. Sturgeon, never seen it here. Cod, I got some a couple of weeks ago for the first time. Now I wish I had had this book then, as the recipie of cooking it with oranges, tomatoes, and olives sounds really different and something worth trying. ==One point I really like about this book is his wine recommendations. With the rock cod he says sauvignon blanc, rieslings, Pinot Grigio or Noir. I think I could go with any of these. On the whole, his earlier version of this book was good, this new one is even better, more recipies, more things to try, and nearly all of them sound good. Rating: - a great cooking philosophyI love this cookbook, not only because I love the flavors of the wine country and John Ash has a great mix of recipes that convey them, but also because the philosophy behind the recipes relies so heavily on using fresh, seasonal, local ingredients. The recipes are not super-simple, but if you have some cooking experience and are willing to take the time to search for the best ingredients, the rewards are well worth it.
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