Terra
Cooking from the Heart of Napa Valley: A Cookbook
Nonfiction, Travel, Lodging & Restaurant Guides, Restaurants, Food & Drink, Professional, International, USA
| Author: | Hiro Sone, Lissa Doumani | ISBN: | 9780307815323 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale | Publication: | July 23, 2013 |
| Imprint: | Ten Speed Press | Language: | English |
| Author: | Hiro Sone, Lissa Doumani |
| ISBN: | 9780307815323 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Publication: | July 23, 2013 |
| Imprint: | Ten Speed Press |
| Language: | English |
Just over a decade ago, 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 TERRA, 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.
Just over a decade ago, 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 TERRA, 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.
