Beauty. Bounty. Flavours that change with the seasons. California's fertile Napa Valley has been home for decades to those who craft food and wine, from farmers and artisans to winemakers and chefs. Seasons in the Wine Country brings the flavours of the Napa Valley and the expertise of instructors at the Culinary Institute of America at Greystone into your home. Let the expert chefs of the CIA lead you through the unique seasonal flavours of the wine country. Taste the freshness of spring in Lemon Glazed Pound Cake with Rosewater and Strawberries. Sweet White Corn Soup with Crab and Chive Oil is the essence of Summer in a bowl, and Cabernet-Braised Short Ribs with Swiss Chard and Orechiette is the perfect slow-cooked, stick-to-your-ribs supper for a chilly Winter Sunday. With simple step-by-step instructions from the world's foremost culinary authorities, you'll soon be cooking like a master chef. Seasons in the Wine Country includes primers on culinary techniques and equipment, information on wine varieties from Rose to Cabernet, and suggestions for pairing each meal with a complementary wine. Eat, drink and cook the good life with Seasons in the Wine Country.
Author Biography
Cate Coniff-Dobrich is marketing manager for The Culinary Institute of America at Greystone. She is co-author of Bread and Circus Whole Foods Bible and a member of the International Foodservice Editorial Council and a founding (and current) board member for the Symposium for Professional Wine Writers.
