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Tasting The Wine Country Cookbook and CD

SKU: SKU1397

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$36.95
Wine cooking and tunes. Tasting The Wine Country Cookbook and CD
 

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$36.95

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Tasting The Wine Country Cookbook and CD


Can’t get away? No problem. Put on the CD, pop your favorite bottle of wine and prepare the perfect wine country dinner. It’s the next best thing to staying in one of wine country’s romantic inns. With 100 easy to follow recipes from 21 acclaimed wine country chefs, Tasting The Wine Country cookbook is a handsome reference with inspiring paintings, quotations, and photography. The Mike Marshall Quintet will set the mood combining 12 selections from classical, bluegrass, Latin, and jazz. Life is good!


Music CD:


Vintage Niagara

Piacenza

Sound of Sunlight

Solera

Long Weekend

Tra Vigne

Carmel

Children's Song No. 6

Minor Swing

Golliwog's Cakewalk

Opus 2

Odeon


Tasting the Wine Country


-Recipes from Romantic Inns and Resorts

-Music by the Mike Marshall Quintet

-Cookbook with Music CD Boxed Set



Great food, wine, and music for perfect getaways at home

Performances by Grammy-Award winning musicians

Inspiring paintings, quotations, and photography

Chefs from 21 acclaimed wine country inns and resorts offer scrumptious dishes for breakfast and dinner, all formatted for the home cook.


Inspiring paintings, quotations, and photography will transport you to the wine country.


The joyful music CD combines classical, bluegrass, Latin, and jazz by the Mike Marshall Quintet. To your health and happiness!


View a sample recipe:


Roasted Chestnut Soufflé with Spiced Cider Drink



Recipe courtesy of Bernardus Lodge

Carmel Valley, California

From Tasting the Wine Country


This light but flavorful soufflé and spiced cider drink harmonize perfectly. The chestnut soufflé base can be made 1 day in advance.


Soufflé Base

10 chestnuts, peeled and coarsely chopped (see Basics)

1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract

1/3 cup (3 oz/125 g) sugar

4 teaspoons Cognac or brandy

3 egg yolks

6 egg whites

3 tablespoons sugar

1/2 teaspoon fresh lemon juice


Preheat the oven to 350°F (180°C). To make the base: In a small saucepan, combine the chestnuts and all the remaining base ingredients. Cook for 20 minutes over medium-low heat, or until the chestnuts are soft. Transfer to a blender or food processor and purée. Cover and refrigerate for at least 2 hours or overnight.


Preheat the oven to 400°F (200°C). Coat the bottom and sides of four 8-ounce (250-ml) soufflé dishes or ramekins with butter, sprinkle with sugar, and knock to evenly coat.


In a medium bowl, beat the chestnut purée and yolks together until smooth. In a large bowl, beat the egg whites until foamy. Add the sugar and lemon juice and beat until soft peaks form. Stir one-fourth of the whites into the purée, then fold in the remaining whites. Spoon into the prepared dishes and bake for 13 minutes, or until puffed and golden but still soft in the center. Serve immediately.


Makes 4 soufflés


Spiced Cider Drink

A warm and soothing drink to enjoy with chestnut soufflé.


4 cups (32 fl oz/1 l) apple juice

2 cinnamon sticks

4 cloves

4 long strips tangerine zest

1 teaspoon minced peeled fresh ginger

1 tablespoon honey


In a medium saucepan, combine all the ingredients and bring to a simmer over low heat. Remove from heat, cover, and let steep for at least 20 minutes. Strain and pour into cups to serve.


Makes 4 cups (32 fl oz/1 l)





Cookbook Contributors

21 contributors, 224 pages


The Aerie Resort, Malahat, British Columbia

Applewood Inn & Restaurant, Guerneville, California

Auberge du Soleil, Rutherford, California

Belhurst Castle, Geneva, New York

Bernardus Lodge, Carmel Valley, California

Birchfield Manor Country Inn, Yakima, Washington

Clifton, The Country Inn & Estate, Charlottesville, Virginia

Gaige House Inn, Glen Ellen, California

The Harbor House Inn, Elk, California

The Ink House, St. Helena, Califonia

Inn on the Twenty, Jordan, Ontario

The Kenwood Inn and Spa, Kenwood, California

Madrona Manor Wine Country Inn & Restaurant, Healdsburg, California

The Maidstone Arms Inn and Restaurant, East Hampton, New York

Meadowood Napa Valley, St. Helena, California

Oak Knoll Inn, Napa, California

Rose Inn, Ithaca, New York

Simpson House Inn, Santa Barbara, California

Sonoma Mission Inn & Spa, Sonoma, California

Stonepine Estate Resort, Carmel, California

Youngberg Hill Vinyards & Inn, McMinnville, Oregon


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