The Domaine Chandon Cookbook: Recipes from Etoile Restaurant

by Jeff Morgan

Book annotation not available for this The Domaine Chandon Morgan, Jeff/ Ruffenach, France (PHT) Chronicle Books LlcPublication 2010/08/25Number of 224Binding HARDCOVERLibrary of

224 pages, Hardcover

First published August 25, 2010

Reviews

[Mir · Rating 3 out of 5]

I saw this in the gift shop at Domaine Chandon. I've never eaten in their restaurant (for financial reasons) but hear it is very good. It looks like it would be tasty. The book was nicely made and had good photos. But from a cooking point of view, it was not very interesting. California cuisine, especially in wine country, is characterized by simple, correct preparation of high-quality fresh ingredients. I like that kind of food. But I don't need a cookbook to tell me how to grill shrimp, grate veggies for salad, etc. The question is whether one can find and afford good fresh ingredients. If you can't, you won't be able to make any of these dishes. If you can, you're all set and don't need the book.

The first fifty pages does explain about the flavors of different wines. I'm not sure why you'd be buying a cookbook from a winery if you didn't know what Merlot tasted like (and really the descriptions are minimally helpful if you haven't actually had the wines), but if that's the case this may be a clear introduction for you. Since I already know my varietals I only skimmed this section, so I'm not evaluating it against other similar introductions.

If you see this in a library or bookstore, go ahead and glance through it. Don't spend $40 on it.