Kimball Jones | Akateeminen Kirjakauppa

-- An accessible approach to pairing wine and food from one of California's oldest family-run vineyards.
-- The Wente Vineyards Restaurant has twice won the Distinguished Restaurants of North America award, and has been cited by Wine Spectator with an Award of Excellence.
-- Foreword by Anthony Dias Blue, wine and spirits editor, Bon Appetit.<P>In this beautiful seasonal cookbook, Carolyn Wente, fourth-generation vintner of the venerable Wente Vineyards in Livermore, California, and Kimball Jones, executive chef of the Wente Vineyards Restaurant, share their philosophy of food, wine, and entertaining. Over 100 recipes from their award-winning restaurant are complemented by stories, reflections, and practical tips. Generously illustrated with photographs of the food, people, and natural beauty of the Wente family vineyards, the simple but elegant recipes include Pecan-Crusted Rainbow Trout with Black Walnut Butter, Ravioli with Hot Smoked Salmon, Fennel, and Tangerine Butter, Colorado Lamb Loin Chops with Mint and Garlic Oil, Spicy Couscous, and Grilled Summer Squash; and Chocolate Souffle with Raspberry Coulis. In Carolyn's words, "Simple flavors accompanied by a nice wine make even a modest meal a special occasion".