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

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 with Lemon-Glazed Pound Cake with Rosewater and Strawberries. With simple step-by-step instructions from the world's foremost culinary authorities including suggestions for wine pairings as well as primers on culinary techniques and equipment Seasons in the Wine Country is the ultimate resource for those who desire to live the good life and cook like master chefs!

Publishers Weekly

In 1995, the Culinary Institute of America opened a branch on the West Coast, in Greystone, nestled in the well-traveled wine country of Napa, California. This thoughtful collection of recipes gathered by Greystone marketing manager Coniff includes those of CIA instructors and Napa gourmets, highlighting seasonal recipes. While a 16-step cake and an industrious paella may intimidate, they are offset with easy-to-follow recipes such as minted English pea soup, frittata with goat cheese and green olives, and oven-roasted brussels sprouts with fennel seeds. Sophisticated palates will appreciate such dishes as a mizuna salad with Parmesan gelato, prosciutto di Parma, and mizuna; dishes such as the fish tacos with citrus-cucumber relish and pico de gallo are crowd pleasers. Recipes include well-chosen wine pairings and explain varietals, as well as providing storage and serving tips. Color photos capture the essence of wine country, making this not only a usable but a beautiful guide to Napa. (Apr.)