Coming to California in 1977 after working for a restaurant group in London, England, I began working in California three days after I arrived, opening a new restaurant. Never having been taught anything about California wines, I decided to do a little self-teaching. Most everything in the wine shops was very average and mostly in jugs.
Having no idea there was even a "wine country" in California, I started putting together a wine list for this new restaurant. My only salvation came in asking several knowledgeable people for help. I was introduced to wines from Robert Mondavi, Rutherford Hill, Parducci, and Sterling. I discovered grapes I had never even heard of, like Chenin Blanc and Chardonnay. I grew up with European wines like Pouilly Fuisse, Chianti and Chateau Latour. I had never tasted California sparkling wines; I only knew Champagne.
It quickly became clear that there was real quality in these California wines. I developed a deep need to go and see Napa Valley and Sonoma County and experience what this California Wine Country was all about. I, like many before me, immediately fell in love with the countryside, the grapes, the people and the lifestyle. As the restaurants which I was involved with grew, so did my interest in wine lists and California wines. I became a California wine groupie. Every time I visit the California Wine Country I feel like I am coming home. The sense of countryside and returning to nature is so calming and relaxing, especially to someone living in Los Angeles. Some of the most exciting evenings I've experienced have been at the homes of winemakers or at restaurants in the wine country where this camaraderie of drinking wine and eating good food come together.
My love for food and my love for wine have made me a natural to enjoy the marvelous region of the California Wine Country which has so expertly blended the two. California cuisine came out of the northern California area. Certainly Alice Waters of Chez Panisse and Jeremiah Towers, then at the Ventana Inn, started the top-quality production of regional cuisine. Can you imagine anything better than Petaluma duck, the cheeses of Sonoma or the cheeses of Laura Chenel, not to mention the wonderful olive oils now produced all over California? Match these with the wondrous selection of California wines. It has all come together here in Betty's book. You cannot doubt that California Wine Country Cooking will introduce you to some of the finest cuisine in the world.
Michael Franks Owner Chez Melange Restaurant Redondo Beach, California
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California Wine Country Cooking
Original price was: $15.00.$9.95Current price is: $9.95.
CALIFORNIA WINE COUNTRY COOKING is a collection of traditional, classical and contemporary recipes using wine. The book contains information about California wineries, restaurants, lodging and tourist sights. California sketches by artist Gordon Evans add to the attraction of this book.
- Forward
- MISSION ALBONDIGAS SOUP
- CHICKEN IN RED WINE SAUCE
- RECIPE LIST
- Additional information
- Reviews (0)
I've known Betty Evans for more years than either one of us probably cares to remember. I was extremely honored to be asked to write this forward. Betty has always been a big supporter of my partner, Robert Bell and my restaurants, and we have been, in turn, big supporters of her many wonderful cookbooks. I was especially honored to write the forward to this cookbook since it is about a subject very dear to my heart.
Coming to California in 1977 after working for a restaurant group in London, England, I began working in California three days after I arrived, opening a new restaurant. Never having been taught anything about California wines, I decided to do a little self-teaching. Most everything in the wine shops was very average and mostly in jugs.
Having no idea there was even a "wine country" in California, I started putting together a wine list for this new restaurant. My only salvation came in asking several knowledgeable people for help. I was introduced to wines from Robert Mondavi, Rutherford Hill, Parducci, and Sterling. I discovered grapes I had never even heard of, like Chenin Blanc and Chardonnay. I grew up with European wines like Pouilly Fuisse, Chianti and Chateau Latour. I had never tasted California sparkling wines; I only knew Champagne.
It quickly became clear that there was real quality in these California wines. I developed a deep need to go and see Napa Valley and Sonoma County and experience what this California Wine Country was all about. I, like many before me, immediately fell in love with the countryside, the grapes, the people and the lifestyle. As the restaurants which I was involved with grew, so did my interest in wine lists and California wines. I became a California wine groupie. Every time I visit the California Wine Country I feel like I am coming home. The sense of countryside and returning to nature is so calming and relaxing, especially to someone living in Los Angeles. Some of the most exciting evenings I've experienced have been at the homes of winemakers or at restaurants in the wine country where this camaraderie of drinking wine and eating good food come together.
My love for food and my love for wine have made me a natural to enjoy the marvelous region of the California Wine Country which has so expertly blended the two. California cuisine came out of the northern California area. Certainly Alice Waters of Chez Panisse and Jeremiah Towers, then at the Ventana Inn, started the top-quality production of regional cuisine. Can you imagine anything better than Petaluma duck, the cheeses of Sonoma or the cheeses of Laura Chenel, not to mention the wonderful olive oils now produced all over California? Match these with the wondrous selection of California wines. It has all come together here in Betty's book. You cannot doubt that California Wine Country Cooking will introduce you to some of the finest cuisine in the world.
Michael Franks Owner Chez Melange Restaurant Redondo Beach, California
Coming to California in 1977 after working for a restaurant group in London, England, I began working in California three days after I arrived, opening a new restaurant. Never having been taught anything about California wines, I decided to do a little self-teaching. Most everything in the wine shops was very average and mostly in jugs.
Having no idea there was even a "wine country" in California, I started putting together a wine list for this new restaurant. My only salvation came in asking several knowledgeable people for help. I was introduced to wines from Robert Mondavi, Rutherford Hill, Parducci, and Sterling. I discovered grapes I had never even heard of, like Chenin Blanc and Chardonnay. I grew up with European wines like Pouilly Fuisse, Chianti and Chateau Latour. I had never tasted California sparkling wines; I only knew Champagne.
It quickly became clear that there was real quality in these California wines. I developed a deep need to go and see Napa Valley and Sonoma County and experience what this California Wine Country was all about. I, like many before me, immediately fell in love with the countryside, the grapes, the people and the lifestyle. As the restaurants which I was involved with grew, so did my interest in wine lists and California wines. I became a California wine groupie. Every time I visit the California Wine Country I feel like I am coming home. The sense of countryside and returning to nature is so calming and relaxing, especially to someone living in Los Angeles. Some of the most exciting evenings I've experienced have been at the homes of winemakers or at restaurants in the wine country where this camaraderie of drinking wine and eating good food come together.
My love for food and my love for wine have made me a natural to enjoy the marvelous region of the California Wine Country which has so expertly blended the two. California cuisine came out of the northern California area. Certainly Alice Waters of Chez Panisse and Jeremiah Towers, then at the Ventana Inn, started the top-quality production of regional cuisine. Can you imagine anything better than Petaluma duck, the cheeses of Sonoma or the cheeses of Laura Chenel, not to mention the wonderful olive oils now produced all over California? Match these with the wondrous selection of California wines. It has all come together here in Betty's book. You cannot doubt that California Wine Country Cooking will introduce you to some of the finest cuisine in the world.
Michael Franks Owner Chez Melange Restaurant Redondo Beach, California Related products
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