About this item
"Somehow, we all must eat. we can make indifferent meals, with little connection to where the food comes from. Or we can make meals that are cooked in harmony with the earth and with the seasons, and which are a recurring source of renewal, satisfaction, and celebration. The wine country just seems to require this kind of cooking, and that is part of why I love it." -- From the Foreword Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name.
About the Author
Joanne Weir is a James Beard award-winning cookbook author, and cooking teacher. A 4th-generation professional cook, Joanne spent 5 years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman.
The author of 18 cookbooks, including her new food memoir, Kitchen Gypsy, Joanne is also the Consulting Editor-at-Large at Fine Cooking Magazine. For years, Joanne has shared her passion for cooking as the host for PBS TV cooking shows, including "Joanne Weir's Cooking Confidence" and "Joanne Weir Gets Fresh".
She opened Copita, a modern Mexican restaurant and tequileria in Sausalito, California in 2012 and she recently launched her own wine label, receiving numerous accolades. Joanne was appointed by Hilary Clinton and the State Department to the American Chef Corp. She travels and teaches extensively around the world as well as in her San Francisco studio kitchen.
For more information, visit www.joanneweir.com
Blog: http://joanneweir.blogspot.com
Twitter: @ChefJoanneWeir
Facebook Fan Page: https://www.facebook.com/ChefJoanneWeir
