Seasons in the Wine Country: Recipes from the Culinary Institute of America at Greystone

by Cate Conniff

Seasons in the Wine Country brings the flavors of the Napa Valley and the expertise of instructors at the Culinary Institute of America at Greystone into your home with over 100 seasonal recipes. Beat the winter blues with a hearty helping of Cabernet-Braised Short Ribs with Swiss Chard and Orecchiette and distill the fresh flavors of spring withLemon-Glazed Pound Cake with Rosewater and Strawberries. With simple step-by-step instructions from the world's foremost culinary authoritiesincluding suggestions for wine pairings as well as primers on culinary techniques and equipmentSeasons in the Wine Country is the ultimate resource for those who desire to live the good life and cook like master chefs!

Genres: Cookbooks

208 pages, Paperback

First published October 7, 2009

Reviews

[Trudy · Rating 4 out of 5]

This is a cookbook for the gourmet who wants to make a fabulous meal. This is also an excellent table top picture book as the softcover cookbook is filled with large professional photographs of colorful delicious dishes and wine country landscape. It is a feast for the eyes and takes you to a world full of good food and places where fond memories can be made.

[Tamera]

I have had this book in my closet for 4 years and have yet to make anything from it. I love cooking new combinations, and went on a spree of cookbooks that paired recipes with wines. It never inspired me, so time for it to go. I don't even have bookmarked recipes in this edition.

[Onceinabluemoon · Rating 3 out of 5]

Felt dated and I see it was 2010, didn't leave me inspired, have made so many similar recipes that it just felt too familiar verses exciting.