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The Vineyard Kitchen: Menus Inspired by the Seasons (Cookbooks), by Maria Helm Sinskey
Download PDF The Vineyard Kitchen: Menus Inspired by the Seasons (Cookbooks), by Maria Helm Sinskey
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In this age of celebrity chefs and rarefied ingredients, it is a great pleasure to publish this creative and wholesome collection of recipes, The Vineyard Kitchen, by Maria Helm Sinskey. In her debut book, Maria shares the homey yet sophisticated recipes that have made her one of America's most celebrated chefs and a culinary star. Though Maria lives in the Napa Valley, she was born and raised in the Northeast, and her recipes capture seasonal availability and flavors, no matter where you are cooking.
Maria offers 40 menus, 10 per season, with more than 180 recipes to enjoy all year round. From her kitchen in Napa, where she runs a vineyard with her husband and raises her two young daughters, Maria looks out onto a landscape whose seasonal bounty is reflected in each recipe. Emphasizing quality ingredients, her dishes are simple and pure, focusing on the freshness and flavor of each element, rather than on fussy or complicated preparations. These are dishes that celebrate the unique offerings of each season and that perfectly suit our shifting appetites as the days go from short to long and as our dining table moves from fireside to patio.
Delight in summer with the annual ritual of shucking fresh corn, and transform the harvest into a velvety Sweet Corn Soup with Rosemary; savor the summer-only treat of White Peaches Poached in Vin Gris with Raspberries. When the weather turns wintry, you won't feel deprived with Maria's soothing Nutmeg Custard or with a stunning meal of Parsnip Soup followed by Duck Confit with French Green Lentils. Complete with wine pairings and seasonal shopping tips, The Vineyard Kitchen is a friendly, comprehensive guide that will help you create distinctive, tempting dishes throughout the year.
- Sales Rank: #603755 in Books
- Published on: 2003-09-02
- Released on: 2003-09-02
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x 1.29" w x 7.38" l, 2.24 pounds
- Binding: Hardcover
- 416 pages
From Publishers Weekly
The "vineyard" in this case is not Martha's, but Maria and Robert's aka the Robert Sinskey Vineyards in Napa Valley. The author, who previously served as executive chef at San Francisco's PlumpJack Cafe, now holds cooking classes at the vineyard. Expectedly, the freshest seasonal produce is key to most of these 145 recipes arranged in 40 menus grouped around each of the four seasons. The three-course meals include succulently simple starters such as Roasted Tomatoes with Pecorino Toscano and Olives for the fall and Poached Artichokes with Lemon Aioli for spring. Entrees range from easy (Grilled Pork Chops with a Fresh Apricot Glaze for summer) to challenging (Goose with Roasted Turnips and Apples for winter). Sinskey says that goose will cook uniformly if breast and legs are roasted separately. The Duck Confit with French Green Lentils calls for six cups of rendered duck fat, but Sinskey also offers the healthier alternative of braising the bird's legs in duck stock. She suggests that cooks mix and match recipes, but provides full menus like this for spring: Grilled Asparagus with Prosciutto and a Meyer Lemon Vinaigrette, Herb-Marinated Rack of Lamb with Roasted Garlic Fingerling Potatoes and Strawberry Ice Cream Profiteroles with Bittersweet Chocolate Sauce. Sinskey suggests wine, too, usually a different one for each course. True lusty California cuisine, the dishes will suit most kitchens. Two dozen photos, illustrating the vineyard and its produce throughout the year, are by Robert Sinskey.
Copyright 2003 Reed Business Information, Inc.
About the Author
Named one of the "Best New Chefs in America" by Food & Wine magazine, Maria Helm Sinskey is one of California's most renowned young chefs. Formerly the executive chef of PlumpJack Café in San Francisco, she now provides culinary direction and cooking classes at Robert Sinskey Vineyards, the Napa Valley winery she owns with her husband.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Thank goodness for the talented sanity
By C. Wilkinson
I'm so OVER cookbooks that try to impress and then merely confuse. I loved this cookbook, because the author/chef is so aware of what truly matters in cooking well...fresh, in season ingredients and preparation that enhances these ingredients. There's nothing pretentious about any of the recipes...some may seem a bit intimitating to novice cooks, but each recipe is very well written in order to guide and instruct. I always check out interesting cookbooks from my library to see if they are worth the investment before I buy...this one definitely is. Kudos to Maria Helm Skinskey...a great cookbook.
19 of 21 people found the following review helpful.
tried two recipes
By TCQ
Tonight I tried two of the recipes in this book and both turned out so absolutely delicious that I believe it is my obligation to write a review about it. I made the roasted tomatoes with olives and cheese along with the oven-roasted potatoes and shallots. I served these dishes with steak. Browsing through this book (which I borrowed from the library), I see a few must-try recipes that use the minimum of quality ingredients needed to produce an outstanding dish. In general, I don't have the patience for recipes that use up tiny amounts of expensive (likely to be used only once) ingredients. For example, the butternut squash soup uses squash, onion, honey, sage, stock and creme fraiche (easily reproduced with cream and buttermilk). Simple yet different all the same. Based on my thorough browse of this book, Amazon can expect another book order from me.
1 of 1 people found the following review helpful.
Absolutely Delicious!
By SimonandSasha
I actually bought this book at the Sinskey Vineyard in Napa. I was so pleased with the results that I felt compelled to write a review. Maria Sinskey has put together a collection of menus and recipes that are simple to follow and don't require a million ingredients. The flavors are unexpected and sublime. She gives the reader an appetizer, an entree and dessert with each menu. I find this really useful since I am not good at preparing menus. I made the roasted sage chicken with sweet potatoes and cippolini onions and my husband raved about it. The beauty of it was when it came out of the oven the chicken was moist, the potatoes were done to perfection, the onions were carmelized and the sauce was done. The dish needed no additional work or gravy making which was a relief! I highly recommend this cookbook, it is a gem!
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