Plats du Jour
The Girl & the Fig's Journey Through the Seasons in Wine Country
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- USD 16.99
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- USD 16.99
Descripción editorial
Plats du Jour, the girl & the fig's Journey Through the Seasons in Wine Country truly is a journey through the seasons showcasing over 125 full color photographs and stories providing intimate glimpses of the local farmers and purveyors who partner with the girl & the fig. Based on the "Plats du Jour" concept at the girl & the fig weekly rotating 3-course menus, these are restaurant recipes that have been tailored for the home cook with easy ingredient substitutions, wine pairings and cheese platter suggestions and more.
The Plats du Jour menus are an ingredient tour through the year. The 28 three-course menus are arranged by season, and include a cheese pairing for each menu. While there are set menus, there is plenty of opportunity for creativity. Readers can mix and match the recipes from various menus according to taste, which allows for creativity and versatility. The menus are a guide to plan ahead for a dinner party or family gathering. All of the recipes serve six people, allowing for a weekend dinner party or a weekday dinner with a day or two of delicious leftovers. This fits Sondra Bernstein's philosophy that friends and family commune best over a great meal.
PUBLISHERS WEEKLY
In this her second cookbook, Bernstein chef and proprietor of the girl & the fig and other restaurants in Sonoma, Calif. presents 28 three-course meals arranged by season and based on the French custom of daily set menus. Recipes for more than 100 starters, main dishes, and desserts call for a cornucopia of organic fruits and vegetables, but meat and dairy and, of course, figs are the centerpieces of many recipes, e.g., confits of duck and rabbit, wild boar ragout, sweetbreads, pots du cr me, custards, and cr me br l e. Although Bernstein claims simplicity in her approach, considerable behind-the-scenes work is required for these sophisticated dishes. Fortunately, the promise of these meals truly rich and rarified experiences will provide readers the incentive to source ingredients, select cheese and wine, and adapt recipes to local seasonal fare. The cookbook's artful design invites readers to savor tempting food photographs, study sidebars on cheese, cured meats, and wine, and read longer sections about the author's collaborators, branded ventures, and method of growing a business. Together with her rousing commitment to Sonoma, the author's passion will likely spark readers to create their own culinary treasures.
