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the girl & the fig cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant
In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year.
In the girl & the fig More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country.
The author's devotion to seasonal ingredients is wonderfully apparent in every recipe—from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup).
With gorgeous photographs throughout, the girl & the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food—the fig!); and brief glimpses of the author's favorite artisan food purveyors.
This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl & the fig Cookbook bring a taste of California to your kitchen.
In the girl & the fig More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country.
The author's devotion to seasonal ingredients is wonderfully apparent in every recipe—from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup).
With gorgeous photographs throughout, the girl & the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food—the fig!); and brief glimpses of the author's favorite artisan food purveyors.
This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl & the fig Cookbook bring a taste of California to your kitchen.
288 pages, Hardcover
First published April 6, 2004
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Displaying 1 - 5 of 5 reviews
February 4, 2025
I need to start this review with a caveat, I purchased this book for one recipe and this is becoming more of a restaurant review.
My husband and I visited Sonoma Valley for an anniversary trip last fall. I won't take your time reinterating how wonderful the food, wine and scenery are in that part of California. If you've never been, go. Go with an empty belly and your most comfortable shoes.
Of all the food we ate on this trip, the fresh Dungeness crab in Bodega Bay, the sourdough in San Francisco, even the delicious salmon appetizer at the girl and the fig, none of it compares to the chocolate chip cookie that our server receommended to go when we had no room for dessert. As soon as we returned the Texas I began my search for the recipe. I read countless recipes on Pintrest, and googled the girl and the fig and found this cookbook which I immediately ordered. Although this book is full of recipes that can be attempted by a mediocre cook in southeast Texas, the elusive chocolate chip cookie recipe is no where to be found. I wrote to the restaurant asking if they could share the recipe. The very kind, friendly, and somewhat cheeky response I promptly received was "As for the cookie recipe, we don’t have many secret recipes… in fact, we just have the one: the cookies."
Y'all, Lord willing, I will return to Sonoma. I will return to the girl and fig, and I will buy a dozen cookies to bring home.
On to the cookbook. There are a great selection of recipes, even desserts! So much of what makes this restaurant so memorable is the ambience. We had dinner on the patio. The lighting, the attentive and genial server, the warm heater, the fresh air, and the outstanding food and wine, Barbie and Ken, I'm not sure if I can recreate that at home, but the recipes in this book give me hope.
Perhaps it's the fact that I can't have that cookie at home that makes it so desirable. Perhaps I should change my rating to five star but I'm pouting. Well played, the girl and fig, well played.
My husband and I visited Sonoma Valley for an anniversary trip last fall. I won't take your time reinterating how wonderful the food, wine and scenery are in that part of California. If you've never been, go. Go with an empty belly and your most comfortable shoes.
Of all the food we ate on this trip, the fresh Dungeness crab in Bodega Bay, the sourdough in San Francisco, even the delicious salmon appetizer at the girl and the fig, none of it compares to the chocolate chip cookie that our server receommended to go when we had no room for dessert. As soon as we returned the Texas I began my search for the recipe. I read countless recipes on Pintrest, and googled the girl and the fig and found this cookbook which I immediately ordered. Although this book is full of recipes that can be attempted by a mediocre cook in southeast Texas, the elusive chocolate chip cookie recipe is no where to be found. I wrote to the restaurant asking if they could share the recipe. The very kind, friendly, and somewhat cheeky response I promptly received was "As for the cookie recipe, we don’t have many secret recipes… in fact, we just have the one: the cookies."
Y'all, Lord willing, I will return to Sonoma. I will return to the girl and fig, and I will buy a dozen cookies to bring home.
On to the cookbook. There are a great selection of recipes, even desserts! So much of what makes this restaurant so memorable is the ambience. We had dinner on the patio. The lighting, the attentive and genial server, the warm heater, the fresh air, and the outstanding food and wine, Barbie and Ken, I'm not sure if I can recreate that at home, but the recipes in this book give me hope.
Perhaps it's the fact that I can't have that cookie at home that makes it so desirable. Perhaps I should change my rating to five star but I'm pouting. Well played, the girl and fig, well played.
June 13, 2025
Confusion Reigns
Why must so many (virtually ALL) of the recipes be printed twice, exactly the same? I truly do not understand. For that carelessness, perhaps the loss of another star? Nope, the food is too damn good to punish IT!
Why must so many (virtually ALL) of the recipes be printed twice, exactly the same? I truly do not understand. For that carelessness, perhaps the loss of another star? Nope, the food is too damn good to punish IT!
July 29, 2011
from the napa restaurant
March 29, 2014
A couple simple, delicious keeper recipes. I just wish there were some pictures (there isn't a one!) and better descriptions to accompany the dishes.
September 5, 2007
One of our favorite restaurants in northern California.
Displaying 1 - 5 of 5 reviews