Joanne Weir's More Cooking in the Wine Country

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We all must eat, but the way we prepare our meals can vary greatly. We can choose indifferent meals or those that celebrate the earth and seasons, offering renewal and satisfaction. Northern California, with its Mediterranean-like climate, inspires award-winning chef Joanne Weir's vibrant cooking. In this collection, Weir presents 150 new recipes from her acclaimed television series, showcasing her warmth and enthusiasm. Her cooking evolves with the seasons, highlighting the bounty of fields, orchards, and seas through simple, bold dishes made from fresh ingredients. Accompanied by over 45 photographs, this volume explores California's diverse flavors with Mediterranean-inspired recipes. From starters like Grilled Bread with Fava Beans to Creamy Fennel Soup for autumn, and refreshing Stone Fruit Summer Salad, Weir's creations invite gatherings around the table. Main courses include Chicken Rolled with Fontina and Braised Leg of Lamb with Artichokes, while desserts feature Double Chocolate Custard and Upside-Down Pear Gingerbread. Each recipe includes wine pairing suggestions, allowing you to bring the essence of the wine country to your home, no matter where you live.