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The Cakebread Cellars Napa Valley Cookbook: Wine and Recipes to Celebrate Every Season's Harvest Hardcover – September 4, 2003
Purchase options and add-ons
- Print length240 pages
- LanguageEnglish
- PublisherTen Speed Press
- Publication dateSeptember 4, 2003
- Dimensions8.49 x 0.83 x 10.52 inches
- ISBN-101580085083
- ISBN-13978-1580085083
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Copyright 2003 Reed Business Information, Inc.
About the Author
DOLORES and JACK CAKEBREAD were high school sweethearts who worked together during peach and almond harvests on the Cakebread’s ranch in the 1940s. They bought the Sturdivant Ranch in Napa Valley for a down payment of $2,500 in 1972, and Cakebread Cellars was born. Dolores and Jack live in Napa Valley.
Product details
- Publisher : Ten Speed Press (September 4, 2003)
- Language : English
- Hardcover : 240 pages
- ISBN-10 : 1580085083
- ISBN-13 : 978-1580085083
- Item Weight : 2.26 pounds
- Dimensions : 8.49 x 0.83 x 10.52 inches
- Best Sellers Rank: #219,706 in Books (See Top 100 in Books)
- #4 in Wine Cellars (Books)
- #58 in California Cooking, Food & Wine
- #174 in Wine (Books)
- Customer Reviews:
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I have been to this winery in California and it is wonderful.
Great tours, great hospitality, and a great tasting room.
The recipes are very detailed with very nice photos throughout.
Makes a great centerpiece when not being used in the kitchen!
I was able to find a few recipes in the main menu, and quite a few in the desserts section, but overall I confess the food looks a bit too epicurean for my tastes and I don't see myself using this book that often. I just don't have a lot of people who will eat "Soft Tacos with Chipotle-Braised Rabbit, Black Beans, and Pickled Cabbage", including myself.
My advice would be to check out the recipe list included before buying to see if the meals are your speed.
I purchased this book the first day it came out and went over it with my Executive Chef; we are always looking for new ideas especially with all the Holiday parties coming up. Recipes are set for each Season throughout the year. I am only giving it 4 Stars because I would say the instructions are not for the novice cook/chef at home, I think the recipes are written as if you know (and I mean "KNOW") your way around a kitchen. The authors have tried to balance the "fancy recipes" with the easier ones to prepare and that is pretty consistent throughout the book from the Salads to the Desserts. I collect a lot of cookbooks and I am famous for collecting cookbooks that I will never use but still want them in my library(just check out my other "Listmania Lists").....I'd have to say that there are a few good recipes in this cookbook that I definitely feel confident enough to try on my own:
Phyllo Purses filled with Goat Cheese, Chives and Lemon Zest
Warm Goat Cheese Salad with Pancetta, Shaved Fennel, and Sliced Pears
Pan Roasted Halibut with Orange, Sherry and River Ranch Honey
Baby Back Ribs with Red Wine Vinegar, Rosemary and Sweet Peppers
Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce
Apple and Cranberry Crisp
I must add in respect to Desserts there are only 2 that are standard the rest are pretty fancy.
Respectfully Reviewed