The New Cook's Tour of Sonoma: 200 Recipes and the Best of the Region's Food and Wine Review

Average Reviews:

(More customer reviews)I had my eyes opened when I purchased the original Cook's Tour many years ago. Being a native of Sonoma County, I was fascinated by all the things I didn't know about my home county. Michele gave a face to things I had passed by blindly for years...farms, cheesemakers, gourmet stores, festivals. In the new edition of Cook's Tour she presents us with an ever richer trip through the wonders of Sonoma. She teaches us about the wine appellations and what crops thrive right along with the grapes of that region. She includes political information that supports the farmer and sustainable agriculture. She updates us on new cheesemakers, new purveyors and celebrates the staying power of the old. Once again Michele gives a face to Sonoma County, but this time she introduces us by name and helps us start a conversation. Her recipes are wonderful, making use of all the bounty that is available locally. I feel the circle of belonging to a place close as I drive through the country she writes of with such affection and then buy produce and ingredients, ultimately cooking dishes that are truly local in origin and taste. "The New Cook's Tour of Sonoma" makes me grateful that I live in this magic place. Thanks to Ms Jordan for openingmy eyes even wider.

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Product Description:
This completely revised edition of Michele Anna Jordans much praised cookbook features 200 recipes, touring information, and cooks sources, making it the definitive food lovers guide to Americas Provence.
Sonoma County stretches from the fog-cooled coast of Northern California to the Mayacamas Mountains in the east; it hangs like a plump grape cluster west and northwest of its neighbor, Napa. Less than an hour away from San Francisco, this celebrated region has become synonymous with good taste, high-quality culinary ingredients, and the best food in the world. Originally published in 1990 by Addison-Wesley, The New Cooks Tour of Sonoma includes 200 recipes, extensive sections on wine and the burgeoning olive oil industry, and engaging portraits of the regions cheesemakers, dairymen and women, breadmakers, farmers, and chefs. With sixteen pages of spectacular color photographs, this gorgeous cookbook shows how the place, its people, and its food are inextricably linked.

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