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The Cakebread Cellars american Harvest Cookbook:Celebrating Wine, Food, and Friends In the Napa Valley
[Hardback - 2011]
dolores cakebread
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $35
Our Price: Rs.7145 Rs.6073
Standard Discount: 15%
You Save: Rs.1072
Category: Cooking
Sub-category: American
Additional Category: Miscellaneous - General
Publisher: Ten Speed Press | ISBN: 9781607740131 | Pages: 208
Shipping Weight: 1.14 | Dimensions: 8.32 x .92 x 10.28 inches

Description

Every September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads’ favorite purveyors.

In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes—from appetizers to entrees and desserts—are adapted for home cooking in this delicious exploration of Napa Valley’s food and wine culture.

Many of the world’s leading chefs have attended the workshop and their recipes are here, including Gary Danko’s Mediterranean Summer Vegetable Gratin, Nancy Oakes’s Warm Chopped Liver Crostini with White Truffle Oil, Hubert Keller’s Provençal Garlic and Saffron Soup, and Alan Wong’s Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotter’s Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulnier’s Caramel-Banana–Chocolate Chip Ice Cream.

Guidelines for wine and food pairing are presented along with profiles of the winery’s finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops—and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napa’s vibrant wine country.

About the Author

BRIAN STREETER has been resident chef at Cakebread Cellars since 1989. After graduating from the New England Culinary Institute, he interned at Domaine Chandon under Philippe Jeanty before coming to Cakebread Cellars. Brian lives in Napa Valley.
DOLORES and JACK CAKEBREAD were high school sweethearts who worked together during peach and almond harvests on the Cakebread’s ranch in the 1940s. They bought the Sturdivant Ranch in Napa Valley for a down payment of $2,500 in 1972, and Cakebread Cellars was born. Dolores and Jack live in Napa Valley.

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