The Cakebread Cellars American Harvest Cookbook: Celebrating Wine, Food, and Friends in the Napa Valley, Cakebread Dolores, Cakebread Jack

Every September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads favorite purveyors.

In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes--from appetizers to entrees and desserts--are adapted for home cooking in this delicious exploration of Napa Valleys food and wine culture.

Many of the worlds leading chefs have attended the workshop and their recipes are here, including Gary Dankos Mediterranean Summer Vegetable Gratin, Nancy Oakess Warm Chopped Liver Crostini with White Truffle Oil, Hubert Kellers Proven al Garlic and Saffron Soup, and Alan Wongs Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotters Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulniers Caramel-Banana-Chocolate Chip Ice Cream.

Guidelines for wine and food pairing are presented along with profiles of the winerys finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops--and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napas vibrant wine country.