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It is a collection of 70 recipes with wine pairing recommendations.
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Jim May has enjoyed a lengthy familiarity with fine wines and great food. His grandparents, from France,allowed him to sip wine, in the European tradition, at the age of 8.
His early introduction to wine, coupled with his interest in food, led to his first cooking jobs, at Scandia Restaurant in Hollywood and The Chronicle in Pasadena, both with extensive wine lists. He then relocated to Napa Valley when he was Chef for two years at the St. George (now Tra Vigne), and then to Maui, Hawaii, where he set up the restaurant at the Hotel Marriott. The California Wine Country drew him back, and he became a Chef at the prestigious Auberge du Soleil.
He has been the Culinary Director at Alderbrook Winery since 1995, and has been responsible for the many food with wine programs available at the winery for restauranteurs, chefs, wine enthusists and the public.Review:
At last, the ultimate winery cookbook for the restuarant operators and chefs. We don't keep the Alderbrook VIneyards "Cooking at the Winery with Jim May" in the kitchen. We take turns keeping it in one of our briefcases, for thumbing in taxicabs and on Metro for ideas at the meat and produce markets or for when the wine wholesaler shows up. It is 144 pages of new and different recipes and the Alderbrook wine to serve with the resulting dishes. It gives great ideas for a wine to buy (not necessarily Alderbrook, although we have found them all quite good in recent years). And Jim May's suggestions are stimulating inspiration for menus. The recipes, although creative and well thought, don't have to be followed; use them just to provoke a move on a menu or wine list.
Ruth and David Pursglove -- Restaurant Digest/November 99
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Book Description Hoffman Pr. PAPERBACK. Condition: New. 1893718042 New Condition. Slight shelf wear on cover. Seller Inventory # KFR-FGLC-S228
Book Description Hoffman Pr, 1999. Condition: New. book. Seller Inventory # M1893718042