This lovely cookbook with more than 250 recipes celebrates the lifestyle and bounty of the Northern California wine country. Organized by course and main ingredient, each recipe includes wine suggestions that offer fresh insights into matching food with wine. Nationally rewned as a wine and food educator, John Ash started his own restaurant John Ash and Company in 1980 and served for many years as the Culinary Director for Fetzer Vineyards and is w on the faculty of The Professional Wine Studies Program at the CIA Greystone. He has meticulously revised and updated the original book and added more than 40 new recipes. The book also has dozens of useful sidebars on ingredients and techniques.
John Ash writes for the Los Angeles Times, Bon Appetit, and Fine Cooking. He serves on the board of the Chef's Collaborative, a national organization supporting ethical agriculture. He lives in Santa Rosa, California.