5 comments about Harvests of Joy: How the Good Life Became Great Business.

1. I share some of the criticisms of other contributors on Amazon who have given the book the lowest possible rating. It is wordy, repetitive, and poorly edited. The author himself revealed that he is not a great lover of books and his literary style indicates it. Granted, it is worthwhile to have this book, in spite of its technical faults, for the sake of having access and insight to the history of the man who virtually pioneered the art of making fine wine in Napa. While I found several passages irritating to read, I could not put the book down. The chapter describing the inception of Opus One with the Baron is great stuff.

   Early on the author stated his intention to make state-of-the-art Cabernet Sauvignon, Pinot Noir, Chardonnay and Johannisberg Riesling. As the text progresses the author trumpets the region's many successes in the first three noble varietals, and adds the favourable results obtained with Sauvignon Blanc and Merlot. He talks about his many trips to Bordeaux, Burgundy, Tuscany, Spain, and the Mosel, to learn how the established top estates operate. Inexplicably, he makes no effort to explain what happened in his quest to make fine Riesling. I find that very surprising in light of his comment late in the book that he drinks a lot more Sauvignon/Fume Blanc than Chardonnay.

   The commentary provided by his sons and his second wife is very well presented, more tightly focused and cohesive than the rest of the book.

   On a personal note I was glad he mentioned the Bible's approval of wine consumption; however, he should also have emphasized consumption in moderation (see Ecclesiastes 5).

   The description of the Robert Mondavi Winery in Oakville CA was needless to say entertaining. The author claims half a million visitors a year, and I can assert the reasonableness of this claim based on having seen it very busy during a very rainy Sunday while many of the other wineries in the area had no visitors at all. It's most definitely worth a visit, if you have a designated driver.

   This book is recommended with reservations for the unique experience it offers.




2. A must read book for anyone who not only has a "joie de vivre", but wishes to explore the foundation for truly appreciating the best. Mr Mondavi provides such insights in a most enjoyable and readable manner. Baccus himself would be delighted to read this book.



3. This is a fascinating tell of Mr.Mondavi's first life and his second life.

   His first life begins with his growing up on his family's vineyard. His second life, and where the real story begins, is his having to break away from the family, in his 40's, and start all over again from scratch.

   Everyone knows Sam Walton's late entreperneurial start, more people should know Mr.Mondavi's story. By all accounts he was the father of the Napa Valley boom and every bit of the story is riveting.

   I was thoroughly impressed by this work and learned a prime lesson on individuality. Mr.Mondavi had a dream that was counter to his family and he could do nothing but pursue it. He had to set the trend and he did. Wine lovers around the world should be grateful to him.

   Thanks Mr.Mondavi, this book was really a Harvest of Joy.




4. If you enjoy wines and want to read about how one man helped to change the perception of American wines, then this is a good book for you to read. I can agree with many other reviews that say the book is often repetitive and the writing in it is very amateur. That being said, take the book for what it is. It gives some great historical background on not only the Napa Valley, but also about what/what not to do when starting your own business. A great author he is not. An entertaining and fun read, the book is.



5. With the passing of Robert Mondavi I felt compelled to learn more about the man who has done more for the credibility and quality of American wine than probably anyone else;no doubt he will tell you he has in this book. Besides, it was the perfect reading in the evening after a recent visit to Napa and Sonoma. That is another story. Anyway, the book does much more than examine his personal and families contributiuon to winemaking in America, it explains the early days in Napa and the energy that existed between various wineries as they expanded the American market from table wine to fine wine. The book reads like an epic story of one families rise to power and wealth in the wine business, with all the details of struggles and conflicts woven together to create world class wine. Granted Robert Mondavi does at times blow his own horn but he has a right to, he is responsible for creating the Robert Mondavi Winery after a bitter battle( he actully punched his brother) that had him essentially removed from the family businesss in the Charles Krug Winery. Families can be foes and the impetus for new beginnings. It is a remarkable story, how this man, with his old-Italian-roots and charisma, went around the world in praise of wine, specifically wine from the Napa Valley in California. The book explains his vision of world domination, merging talents with the great wine families of the world to create wine outside of California as well. Robert Mondavi's writing style reflects his enthusiasm. He loved wine, he literally ate and breathed every waking moment of life consumed with the wine busibness. Great men are possessed by a singular drive to be the best,in his case he wanted to produce the best wine. Along the way, in order to appease the business end of wine, it meant he had to create wine that was not of the highest quality(Woodridge) but a good "everyday" consumer wine. Than there is Opus One and the reserve wines from his To Kalon vineyard area; the top of the line of the the Mondavi wines. It is an easy to read biography, complete with two sections of photographs that bring the family and assorted characters to life. I for one applaud Mr. Mondavi for what he did in Napa and elsewhere. He was an ambassador for wine until the day he died. RIP Mr. Mondavi, your legacy lives on.

5 comments about Cook, Eat, Cha Cha Cha: Festive New World Recipes.

1. I, too, live a few blocks away from Cha Cha Cha but can no longer stomach the crowds waiting for a table (not to mention the couple of pitchers of Sangria you'll go through on empty said stomach as you wait the average 45 minute wait. Even on Sundays). Given that lengthy diatribe, all can now understand why getting the book as a gift was a blessing.

   The pictures are beautiful and some of the dishes turn out quite nice. But I will no longer try to make my favorite dish at the restaurant: Cajun Shrimp. I don't know what was lost in the translation but if you follow the recipe in the book (and yes, I used SWEET paprika, not hot), you turn out Shrimp O' Fire. It's almost inedible. It's not even good spicy hot, it's just kind of gnarly. So I'm somewhat disappointed in this book. And it makes me leery of trying to make everything.

   Also, the cookbook is inconsistent on informing you how long certain things will take to cook down or reduce, and a dish that looks to take about 20 minutes to make can take over an hour.

   Basically, this is one cookbook that's worth it for the pictures and memories of actually eating at the restaurant. If you want anything more from this tome, I wish you luck.




2. I previously lived in San Francisco and one of my favorite things to do was eat at CHA CHA CHA's. So, when I moved back to Southern California I missed this fantastic restaurant. I was very excited to find this book and I immediately tried to create some of my favorite dishes. BUT, I found it very difficult to replicate the dishes as most of the ingredients were not in my kitchen and when I went to the store to purchase them, some of them were very hard to find. Also, the lists of ingredients are very long! And finally, the dishes are not that easy to prepare. I realize that I am not an expert in the kitchen, but I do know how to follow directions and I did struggle quite a bit.

   So, now when I miss that wonderful food I either look at the pictures in the book and try and remember how it tastes OR I get on a United Shuttle flight and go for the real thing. Nothing can compare to having glass after glass of sangria while I sit back and have the food served to me by someone who really knows how the food should be made!




3. I moved away from SF last year and am quite happy to get a taste of Cha Cha Cha through this cookbook! No, it's not a perfect substitute for the restaurant, but with a little practice the recipes aren't difficult. And the sangria recipe is the best I've ever tasted!



4. This book contains the recipes for some of your favorite dishes fron CHA CHA CHA on Haight street in San Francisco. It would make a great basis for a tapas party! While nothing can beat the real thing, this book does a great job of giving you a headstart on creating your own home version of CHA CHA CHA. However, while these recipes are awesome, most are not for the novice cook. They work best for individual who have experience with the unique caribbean ingredients and experience with the cooking technigues (quick sauteeing with cream!)Overall...I would say that 1/3 of the recipes can be made by anyone...1/3 with a little experience and 1/3 by the dedicated gourment.



5. I got this item on "Christmas Eve", JUST before Christmas!
   
   I cannot believe any seller would ship "media rate"... media rate="if there is room to shove it in, else leave it for another day".
   
   Send it 1st Class, or let buyer know!

3 comments about California Wine Country: The Most Beautiful Wineries, Vineyards, and Destinations.

1. California Wine Country is a most impressive guide.

   In 1973, I worked in the wine industry and was given the assignment to visit every winery in California of any size. Since then, I haven't been able to duplicate the feat as the number of new and interesting wineries has expanded rapidly.

   This book focuses on the highest quality winemakers in the Golden State, and gives you both an advance view and a sense of what's there before you visit. With this guide, you will vastly increase your enjoyment of touring wineries and vineyards by being able to pick from among the most interesting sites for you.

   The photography represents a lot of visits to each area. I doubt if you could capture all of these views, variations in lighting and seasons in less than three years of visits. Even areas I know well I saw differently.

   The book places about equal attention to the images of vineyards and the exteriors of wineries, many of which are magnificent structures to behold.

   Mr. Leffingwell is not as talented a writer as he is a photographer. But his prose is more than adequate to extend your knowledge of the industry as he explains about the history of each region and winery. For detailed information on wine making, I suggest you supplement this book with other resources. There is a limited discussion of the process except as applied to super premium reds and whites. There is no mention of how sparkling wines are made.

   The historical information is a little over focused on religion, Prohibition, the Depression and marketing.

   I was pleased to see the extensive discussions of the microclimates in each area. Very nice!

   I was disappointed not to find a better description of the wine qualities at each vineyard. Again, I suggest you supplement this book for that with one of the better wine guides.

   I hope that Mr. Leffingwell will update this book quite frequently.

   As a final test of how good this book is, my wife and I visited several of these areas last year around when the book was published. We used another guide, and had a wonderful time. However, if we had had this guide, I think we would have had a much better time . . . because we appear to have missed half of what we would have wanted to see.

   A final word of caution: Contact the wineries directly to verify times for tours and tastings. The information here was different from what we discovered on site in July 2002 in a few cases.

   Before you leave this wonderful volume, I suggest you consider where else a preview of what you are going to see adds a great deal to your enjoyment. What about a complimentary appetizer from the chef to whet your palate for what is to come?




2. This book is obviously intended to be purchased for its beautiful pictures, and does a great job at covering all wine regions in California - not just Sonoma or Napa, but Mendocino and Lake Country down through San Luis Obispo and Santa Barbara Counties.
   
   If you are looking for a book with some great photos of wineries and vineyards across California, then I can heartily recommend the book. However, some of the text leaves much to be desired, with some obvious omissions and flatly incorrect information. Some examples:
   
   On grape varieties: Petite Sirah is identified as being the same as Syrah and Shiraz (it isn't). Pinot Gris and Gewurtztraminer are not mentioned at all, but I would consider them more important than Sylvaner in California white grapes.
   
   On locations: Livermore Valley is "to the west in Alameda County", which must surprise people living in the eastern half of the county. Woodside Vineyards in Woodside and Thomas Fogerty Winery in Portola Valley are listed as being in Santa Clara Country (they are in San Mateo County). Morgan Hill and Gilroy are identified as being in Santa Cruz County (they are in Santa Clara County), and there are others too.
   
   The choices of wine labels are odd too. In a list of wine labels for a particular geographic area, often the wines come from someplace else. In the Mendocino County section, a wine made from Lodi (in the Central Valley) is listed. The San Francisco Bay section shows labels from three Monterey wines.
   
   Despite these faults, the book is definitely interesting - containing many nice photographs, and reasonble listings of wineries with contact information in all parts of California, even fairly obscure ones missed in many books, such as the wineries in Santa Clara, Ventura, Los Angeles, Nevada, and Calaveras counties.



3. I bought this book for my mother for Christmas. She wanted a picture book about the wine country in CA so she could paint some of the scenes. She had just visited my sister in S.F. and loved every minute of her visit. She LOVES this book. It contains beautiful photographs of Northern California and she looks forward to painting many pictures.

2 comments about The Atlas of Food: Who Eats What, Where, and Why.

1. Erik and Tim succeed in neatly presenting the extremely complex environment of the food supply chain as well as the substantial misconceptions that society has about food, its entire production and consumption chain as well as its consequences. For anyone even slightly motivated to reconsider his food choices and dietary behaviour, this book gives a wealth of arguments for tackling things differently. This atlas should be compulsory study in every education. Moreover its concept and design has strong educational potential.
   I may fancy maps and atlases more than the average person, but the sheer pleasure of discovering so many insights in a such a simple way will surely work for most readers. The visuals used fit this type of information extremely well with and they make the key learnings from this atlas quite obvious for anyone.
   As a compact database, the atlas is equally useful for the professional who needs to get a first view on some other aspects of this complex area where he may have less expertise.
   If more people would have only a superficial understanding of some of the issues and causal interrelationships that figure in this book, it would already make a significant difference for the way our societies would value and use natural resources . This book is therefore very recommendable and useful reading and will definitely change the way you look at food and your daily consumption patterns.



2. Even though most world leaders are focused on our global energy crisis now, two British scholars are prophetically giving us this newly revised "Atlas of Food." It's a terrific resource for teachers, preachers, small-group leaders, students and pretty much anyone who wants to understand an even more important global crisis: feeding humanity.
   
   It's no surprise that the words "our daily bread" represent one of the world's most common prayers. The creators of this information-packed atlas argue that -- sooner or later -- we're all going to discover that the real struggle for global dominance involves food and water.
   
   In the introduction, Erik Millstone and Tim Lang tell us that global power already is moving into the hands of food traders, retailers and land-owners who control the production and distribution of the stuff that our neighbors truly must have to survive: food. The authors write: "The irony is that enough food is produced on this planet to feed everyone adequately -- IF it were to be shared uniformly. But, some over-eat while others are malnourished."
   
   This book is not specifically religious and the reviews I write for Amazon are recommendations of important books and films specifically related to spirituality. So let me clarify, in this case: While the atlas is not specifically religious, it deals with profoundly spiritual issues.
   
   In this book, you'll discover a host of new insights into the imbalance of food around the world. Pick up a copy for yourself or for small-group study. If you tackle it with a group, this volume will raise enough questions to keep your group buzzing along for weeks.

5 comments about A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs.

1. `A Great American Cook' by the `legendary' chef and restaurateur, Jonathan Waxman has been long awaited, at least by me, for about as long as I have been familiar with cookery books and more specifically the background of celebrity chef, Bobby Flay, who provides a blurb on the well-known fact that Waxman was `My number one mentor'. I call Waxman `legendary' because he comes from that pre-Emeril, pre-Food Network, pre-celebrity chef era of a scant 20 years ago, when the only chef one ever heard of was Wolfgang Puck, and the great culinary writer and editor, Ruth Reichl was predicting the end of celebrity chefs. Well, we all make mistakes! He is also `legendary' in that all the other members of this pre-Emeril club have produced at one or more important cookbooks. Wolfgang has numerous pedestrian efforts, and contemporary Jeremiah Tower (another Chez Panisse graduate) has produced at least two, one of which I consider one of the best chef cookbooks going.
   Therefore, my expectations for Waxman's book were very, very high, as I would compare him to the best books from Tower, Zuni Café founder, Judy Rodgers, fellow Chez Panisse alum, Paul Bertoli, and especially the recent excellent works by Jacques Pepin (Chez Pepin) and Michel Richard (Happy in the Kitchen). It is most appropriate to compare it to `Chez Pepin' as both are written from the point of view of recipes the cooks make at home. At least that's what both of them say, and Jacques has a much easier time of sticking to that principle, as he has not headed a professional kitchen for many decades. When I opened Richard's and Pepin's books, I could tell this was something special almost immediately, as I can do with virtually all exceptional cookbooks. These excellent books simply don't mince words and get right down to talking about both facts and inspirations we have simply never seen elsewhere. I did not get that impression on reading through Waxman's 12 introductory pages, or even when I started reading the recipes. Virtually all the tips in `Edicts on Selecting Ingredients and Techniques' was old stuff we have all read in virtually every better cookbook written in the last 20 years.
   But then, by the time I got to the third chapter, I started to appreciate two things about the recipes. First, although some originated in one of Waxman's commercial kitchens, virtually all of the recipes were relatively simple. Maybe not as simple as Jacques (who seems to be the master of effortless home cooking), but simple AND special, nonetheless. Second, I noticed that there were virtually no fancy ingredients being used, unless you count Waxman's strictures about not using frozen seafood, especially squid, for the recipes. Instead, Waxman draws from a relatively simple palate, where lots of popular ingredients find their way into many different recipes. The obvious ones are sweet peppers, asparagus, tuna, onion, tomatoes, mushrooms, corn, and shellfish. If one is a fan of any of these ingredients, then Waxman's book is a must, as he gives you enough to keep you happy for several seasons.
   One can also see what it is about Waxman's style which may have had a big influence on Flay. While Waxman's primary influences were the California pantry and French cooking techniques, seen through the eyes of Alice Waters, he is clearly in love with southwestern ingredients and cooking styles. And yet, there is very little real grilling going on here. And, if you were adverse to southwestern cuisine, you would probably find these recipes may even change your mind.
   Waxman's recipe writing style is very easy on the eyes and the mind (easy to follow, without being overly pedagogical). As dearly as I love Julia Child's recipes, Waxman's writing is far more fun to read and to execute for the experienced chef. He doesn't leave anything out. You will even find his imagery illuminating, as when he tells you to open a slit in a cooked chicken breast as if you were squeezing open a slit baked potato. Similarly, when he tells you how to prepare the perfect roast chicken, the instructions are far simpler than Jeremiah Tower's similar recipe. Finally, while the layout of the procedures is not overly fussy, it is very nicely organized with simple typesetting to distinguish one part of the recipe from another.
   This book is worthy for any experienced cook who is not always pressed for time, and while just a bit light on the insights, it's a worthy book for those especially fond of the best chef's books cited above.



2. The book has an entertaining, easy writing style with very do-able recipes that just beg to be tried. I actually read the book cover-to-cover before even trying my first menu item. The seafood and fish recipes are particularly instructive.



3. Simple and elegant. The pictures are great, just by looking at them you want to cook and eat everything in the book!



4. Well written and easy to read describes this volume. You almost feel entertained while gaining valuable knowledge from a master. Certainly a welcome addition to any cookbook collection, but it should remain not on a library shelf, but in your kitchen. To a self-educated cook such as myself, it is a wealth of knowledge.



5. The recipes are very simple to prepare, and based on sound classical cooking principles. They are very light and elegant eating, even when incredibly rich dishes. Fantastic ideas for garnishes that elevate the entire meal from homey and delicious to elegant. You could eat dinner like this every night, yet experience a sophisticated palate. Try Venison Stew with Goat Cheese Johnnycakes--I served it at a dinner party and it was remarkably satisfying without leaving anyone full, incredible flavor from roasted serranos, and the best Johnnycake recipe I have tried (I substituted corn masa for the flour and added a little baking soda for more intense corn flavor); Asparagus with Oranges and Hazelnuts drew rave reviews, the Cara Cara oranges are a revelation, use blood oranges if you can't find Cara Cara; Crab and Avocado Sandwich is a spectacular lunch meal--so delicious and decadent in every mouthful, as are Smoked Salmon, Cream Cheese and Caviar sandwiches; the Corn and Saffron soup is so pure and flavorful (use fresh frozen kernels if your cobs aren't fresh, but use the cobs to make the stock!). He has amazing recipes for potato skins and french fries, a recipe for baked eggplant that is simplicity yet utterly meltingly delicious, and makes grilling and butterflying a chicken seem easy as pie. This is a great book for simple, elegant, and satisfying home cooking.

2 comments about The Asparagus Festival Cookbook.

1. This book is really a value for its small size and small price. It was originally sold at the Stockton Asparagus Festival. The book contains many recipies from the Festival's Asparagus Food Alley as well as past winners in the ongoing recipe contast. Recipes range from soups, through main dishes, and on to breads and desserts. I highly recommend it for personal use or a small gift to the cook who has everything. If only it were 100 pages longer...I do love asparagus!!



2. I have owned this book since the second annual Asparagus Festival when I volunteered at a booth in Asparagus Alley. I am constantly being asked for recipes I make from the book. As a parent, it is also nice to have recipes for asparagus that my son will request.

3 comments about Matt Kramer's New California Wine.

1. Matt Kramer's New California Wine starts with a section that describes the thinking and mentalities behind the California wine industry (he named this part "Thinking California"). He then goes on to describe California's American Viticultural Areas (AVA) and different activities going on in each in a part named "Drinking California". He mentions quite a number of wineries - in ways that offer details that go beyond the usual, dry descriptions often found elsewhere. The "Thinking California" part of the book provides the reader with an excellent overview of the state of California wines - the thinking that has evolved the European wine mentality/tradition as opposed to the California approach to the crafting of fine wines. Kramer's writing style is quite entertaining - he's descriptive with word choices that vividly portray California. At the start of key parts of the book he sets the scene with a quote and then moves into descriptions that inform and entertain. In "Thinking California" his insights into changes and evolutions that have transpired in California wines through descriptions of the history, the wine plant, the climate, and the soil provide an overview helpful when thinking about California wines. In "Drinking California" he gives descriptions of areas (AVA) and different wine operations. Quite a lot of detail that I'll use when planning my next visit to California - the kind of detail one might want when doing advance planning - necessary when visiting wineries. As a native Californian who now lives in Europe I've tried to answer questions about California wines - what I've learned from Mr. Kramer gives an understanding of and a perspective about California wines that I'll find helpful. I'm glad I bought the book and consider its price to be a good investment.



2. I have already nipped into this book several times, especially before trips to nearby Santa Barbara wine country, and Kramer has never steered me wrong yet. Based on his recommendations, I experienced some great wines at Foley and Longoria - not really a GUIDE BOOK per se, no fancy graphics or easy to turn to index pages, but Kramer does have his own wine guide for this. I highly recommend for wino-folks living right here on the left coast.



3. By far, the most complete and easily read book of its type. It puts all of the recent changes in the California AVA's in perspective.

2 comments about Artichoke to Za'atar: Modern Middle Eastern Food.

1. In an era in which we associate the Arab world with closed-mindedness and self-isolation a cookbook like this must come as a shock. These eclectic recipes remind one of the tales one often reads of banquets in the glory days of Al Andalus, where Jewish advisors counseled Syrian kings who ruled over a Christian population, and where the threads of so many different cultures intermingled freely to produce the greatest cultural flowering in the history of humanity.
   That claim may seem a bit overblown, but just try the dried apricot and sherry cardamom ice cream, and you'll quickly realize that this is not a compendium of one's grandmother's old village recipes. This is a book that shows how cuisine is born in the mixing of the old and he new, the traditional and the foriegn. How refreshing to find a bood of middle-eastern cooking that isn't afraid to deploy pork or rabbit! Shukran!
   Preserved lemon guacamole with smoked eel, salmon kibeh, watercress tabouleh, barbequed squid in a hot Yemeni relish, grilled haloumi endive salad, etc. etc. etc. What makes the recipes work is the way in which each extends the core idea of traditional recipe by borrowing from something outside of any traditional Arab cuisine. For example, by taking simple tabouleh and adapting it for watercress you come to realize just how parsley works in the original in a way that you never would by just making up a batch of the traditional fare.
   In addition to the recipes the book features a number of descriptions of the place of various key ingredients in arab cuisines: their history, their raison d'etre, and their most commmon uses. Having a chapter on rosewater is really very helpful when you find yourself with a bottle of it and would like to put it so some use beyond scenting baklawa.
   The one downside to the book is that it doesn't categorize recipes by type (e.g. desserts, appetizers, etc.). It's more a book meant for reading cover to cover than for picking out a dessert for tomorrows bridge party. Does anybody have those anymore?
   Any serious cook is likely to count this among his or her top 5 cookbooks for a very long time. It really is that good. Now to try some of the turkish coffee ice-cream that has just finished churning.



2. It is a beautifully laid out cookbook. Photographs that inspire and well as recipes that work, are easy to follow and delicious.

5 comments about California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle.

1. California Sizzles provides excellent recipes that are devoid of the blood-sweat-and tears with which many of us are too familiar.
   I learned of this book at a lunch where one of the cookbook's praiseworthy recipes was served. There was almost a stunned silence when the group learned I didn't have it on my bookshelf. Well, I do now and don't regret it for a minute. American cuisine has long been extremely underrated.



2. My husband and I both like to cook. We have quite a varied collection of cookbooks, and this is still the best all around source for reliable, tasty meals. We make notes on the pages, recording dates we tried things, and ways we may have tweaked something. Now when I give a copy to anyone (I think I am on #10), I add my own notes of favorites. Recipes are not complicated, but sure to impress. From appetizers to desserts, you will not be disappointed.



3. California Sizzles is a must-have cookbook. It has a wide range of dishes and contains suggestions for food combos for a variety of events. I've found that the menus produce quality results without those "oops" that you find with recipes in some cookbooks. It makes a great gift.



4. I have had this cookbook for years and it is my "go to" book when I need new ideas or am entertaining. I have yet to have a "so, so" recipe from the book. My only complaint about the book is the title for the recipes. For example, "Santa Ana Salad" does not tell me what is in it, so I have to read through each recipe to find what I want. However, since each recipe is so terrific, I am more than willing to read through it to find what I want. Enjoy!



5. I've been enjoying California Sizzles since my daughter gave me a copy several years ago, and had to find another one as a gift for a friend. I have had nothing but raves over anything I make from this collection, and think the book is a MUST on the shelf!
   
   I love having the recipe on one page, written clearing enough to read as you work. In fact, I've changed to copying the pages, inserting in plastic page covers and keeping my favorites in a notebook. This makes it easier for me to find it again and handy to put on the work area!
   
   Please don't stop stocking this book so more of the younger novices can have the treat of success.

No comments about Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone.