Terra
Cooking from the Heart of Napa Valley [A Cookbook]
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
February 15, 2001
Sone and Doumani met while they were working for Wolfgang Puck at Spago in the 1980s; in 1988, they opened their own restaurant in St. Helena, CA, where they serve food that reflects their training in French and Italian cooking, Sone's Japanese background and Doumani's Lebanese, and, of course, their California ties: Miyagi Oysters in Chardonnay Cream Sauce, Lamb Shanks with Black Mission Figs, Chocolate Mousseline on Pecan Sabl . Terra is known for its generous hospitality as well as its food, and this sensibility is reflected in the unassuming, approachable text; the recipes are chef's recipes, to be sure, but head notes suggest shortcuts and other ways to make them easier. Highly recommended for any library where restaurant cookbooks are popular.
Copyright 2001 Library Journal, LLC Used with permission.
دیدگاه کاربران