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.Read more...
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.
- ISBN-13: 9780060013967
- ISBN-10: 0060013966
- Publisher: William Morrow & Company
- Publish Date: September 2003
- Page Count: 390
- Dimensions: 9.44 x 7.66 x 1.32 inches
- Shipping Weight: 2.24 pounds
Celebrating the seasons
Being creative with what's fresh and available is the pleasing principle behind the 40 fabulous menus10 for each seasonincluded in Maria Helm Sinskey's new cookbook, The Vineyard Kitchen. Sinskey, an award-winning California chef, cooking teacher and culinary director of the Robert Sinskey Vineyards in Napa Valley, makes sure that the recipes145 in allrespect and reflect the merits of the seasons. Right now, golden sweet corn could highlight a savory September supper that starts with rosemary-scented corn soup served with warm buttermilk biscuits, and late-season purple plums can star in an elegant Roasted Italian Prune Galette made with cream cheese tart dough. Soon, rustic root vegetables will be front and center, cooked with comforting Red-Wine Braised Short Ribs, or Braised Lamb Shanks, then it will be spring again and time for Baby Leeks Vinaigrette and Asparagus and Lemon Risotto. For me, the real fun and fascination of menu cookbooks is to see how the pros construct a meal, how they mix tastes and textures. Sinskey often starts with salad or a tempting vegetable-based tart; her main courses rarely need a side other than good crusty bread; and the desserts, from a dreamy Fallen Chocolate Soufflé Cake to golden Brandied Pears, offer sweet, balanced endings. You can vary these three-course meals depending on your appetite and what's available at your local market. Wine suggestions, as you might well expect, are offered with each marvelous menu.
e-crazed cook cross the road? To get a rotisserie chicken. Ah! One of life's lingering riddles has finally been solved.