The New Wine Country Cookbook: Recipes from California's Central Coast
Format: PDF / Kindle (mobi) / ePub
Move over Napa, here is the only up-to-date, stunningly photographed gift book available on California’s hottest, fastest-growing wine country, the Central Coast, with 120 wine-friendly and wine-inclusive recipes.
“The New Wine Country Cookbook provides an evocative view of the dynamic food and wine culture of California’s fastest growing wine region. The Central
Coast should be on every food and wine lover’s radar.”
—Rajat Parr, wine director of the michael mina group and author of the James Beard award–winning Secrets of the Sommeliers
“Paso Robles . . . is becoming a hot destination, worthy of the most discerning wine and food travelers.”
Even if you can’t visit (and believe me, after paging through this gorgeous book, you’ll want to), this book will help you create a convivial, wine-country feast in your own home.“Paso Robles is a region full of mavericks and innovators…French wine nobility cultivate vineyards next to fourth-generation cowboys, and for every sleek new wine bar, there's a cowboy saloon with moose heads hung on the walls.”
“This is an incredible and beautiful collection of recipes, stories about Central Coast vineyards, and photos. It makes you feel like you are a native of this beautiful, down-to-earth wine region of California. Brigit knows this world and describes it in ways not many can do. I’m completely jazzed to try these recipes.”
—Susan Feniger, chef and owner of Border Grill Restaurants and Susan Feniger’s Street
California’s Central Coast wine country is on everyone’s lips. Running roughly from Monterey to Santa Barbara, the Central Coast is the fastest-growing American Viticultural
Area (AVA) in the state. Here, great minds conceive and create great wines—many of them blends of Rhône grape varieties. Complement these wines with the lush resources of
unspoiled land, sea, and barnyard and you have the recipe for a fresh and alluring wine country lifestyle.
For nearly two centuries, people have gravitated to the Golden State. But it’s the center of the state that remains pristine, far enough from the crowded cities but close enough for a long weekend trip. The land of rolling, golden hills; lush agricultural produce; and simple values still remains. You could call it “Tuscany, with cowboys.”
In this lushly photographed tome, best-selling cookbook author Brigit Binns writes a vivid, delicious love letter to her home state. 120 Wine-friendly and wine-inclusive dishes showcase California’s glorious bounty, such as Shaved Artichoke and Pancetta Salad with Lavender; Fennel- and Garlic-Crusted Roast Chicken; Petrale Sole with Pinot Noir Butter Sauce; and Fresh Fig Tart with Honey, Goat Cheese, and Pistachios. Each recipe has a wine pairing suggestion from the region as well as from afar. Plus, 25 get-to-know-them profiles bring the reader inside the hearts and minds of the region’s
passionate winemakers and food artisans. We all dream of the wine country lifestyle. With The New Wine Country Cookbook, you can now savor the romance, bold honest flavors, and rustic outdoor sensibility
of California’s sublimely unpretentious new wine country in your own home.
microscopic to dinner-plate-size huge. The shepherd of these shellfish is Brad Buckley, a grinning, blue-eyed southern boy in high-tops who started working at the abalone farm in 1987 as a temporary gig while he searched for the kind of government job he’d trained for back at Mississippi State. At the time, his only knowledge of abalone came from National Geographic: Abalone was a shellfish, he knew, but was it edible? Raised around catfish farms, Brad was familiar with aquaculture but certainly
Farm, although not open to the public, offers limited educational tours during the summer months of June to August. Call, e-mail, or check the summer tour schedule online at the farm’s Facebook page. (805) 995-2495 www.abalonefarm.com www.facebook.com/theabalonefarm Bacon-Wrapped Shrimp on the Grill with Green Goddess Dressing This dish is unapologetically, enthusiastically retro. And why shouldn’t we wrap already delicious foods in bacon? (At least, once in a while.) Green Goddess
working cattle ranch since 1865; Cliff Garrison has been managing the ranch for more than 20 years. He’s a cowboy in the most elemental sense, with a history in the ranching business that goes all the way back to his boyhood. Cliff wholly embraces grass-fed beef simply because of the flavor. “When you eat a lot of quality grass-fed beef, and then go back to corn-fed, you can taste the waxy-greasy flavor. If you really want to see the difference, eat a piece of each, cold, out of the fridge. The
production was up to 4,000 cases and construction of a French auberge-style tasting room and visitor’s center had begun. In 1997, local history was made when the 1994 Isosceles won the Pichon Longueville Comtesse de Lalande trophy for “World’s Best Blended Red Wine” at the London International Wine Competition. More accolades followed, and Justin remained in the Wine Spectator Top Ten Wines of the World for several years. Critics and wine writers began to eye the once sleepy appellation of Paso
and pestle), as needed Build a fire in the wood oven and build the temperature to about 200°F. Spread the grape clusters on a large, rimmed baking sheet and brush lightly with the oil. Sprinkle generously with salt and fennel, turning to be sure all sides of the grapes are more or less evenly coated. Place the baking sheet on the oven floor, away from the fire and coals. Keep the coals alive by throwing a small piece of wood on the fire occasionally, but don’t let it get too hot. Ideally,