the girl & the fig cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant
In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author's devotion to seasonal ingredients is wonderfully apparent in every recipe -- from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey
Another Star Practicioner of California Cuisine sans Pizzas
By B. Marold "Bruce W. Marold" - May 4, 2004
This book by restaurant owner Sondra Bernstein, with recipes by executive chef John Toulze represents the cuisine served at a chain of Sonoma County based restaurants after which the book is titled. Based on the passions of Ms. Bernstein and her staff, the book and the restaurants focus on figs; dishes based on figs; the produce of Sonoma County; the cuisine of Provence, France; and the similarity of the terroir of Sonoma with Provence.One object of the book is to publicize the chain of restaurants and the line of products based on the owner's love of figs. This is not too unusual, as I am certain this is one of the motives behind every celebrity chef / restaurant owner's cookbook. Some, like Tom Colicchio are less obvious about this interest. Others, like Emeril Lagasse, are pretty out front about this objective. All restaurant based cookbooks aim at providing the reader with some twist to their cuisine or it's presentation which adds sugar to the bait to create an interest in the... read more
Full of unique and impressive recipes.
By Chicago Book Addict - November 18, 2009
I own and have cooked from countless cookbooks so my expectations are very high and this book delivered on them in spades. It includes more than 100 recipes from The Girl & the Fig restaurant and all strike a perfect balance of being refined and elegant with being appropriate for preparing in the home. You also don't have to visit The Girl & the Fig to appreciate it. I've never been and I still love these recipes.
What makes this book a five star cookbook for me is that all of the recipes are very unique. I didn't feel like I was reading a collection of recipes I've seen elsewhere. Best of all, they turn out flawlessly. Of everything I have made so far my favorites are The Chicken Liver Mousse and Biscones. The latter has become my go-to recipe whenever I want to serve something like a berry shortcake. It was also the first recipe for a scone/biscuit recipe I've made that called for chopped hardboiled egg. I was also impressed with the mousse because although it... read more
Gave as a gift
By Jami M. Dugan - January 9, 2007
I purchased this for a Christmas present and she loved it! There are some recipes that are a little too fancy for my taste, but otherwise this book includes great recipes to serve with individual wines.
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