Cooking from the Heart of Nappa Valley
Terra by Hiro Sone
Book DescriptionIn the late 1980s, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In this book, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance - and inspiration - to execute these dishes at home.
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Book DetailsISBN: 9781580081498
(280mm x 228mm x 25mm)
Imprint: Ten Speed Press
Publisher: Random House USA Inc
Publish Date: 1-Dec-2000
Country of Publication: United States
Books By Author Hiro Sone
Visual Guide to Sushi-Making at Home, Hardback (June 2014)» View all books by Hiro Sone
The first authoritative, visual, stylish, need-to-know how-to guide for making sushi at home
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Author Biography - Hiro Sone
Hiro Sone is a Japanese-born, French-trained chef who studied under Paul Bocuse, Joel Robuchon, and Wolfgang Puck. Lissa Doumani is a pastry chef who apprenticed under Nancy Silverton at Spago.
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