Annie and Margrit: Recipes and Stories from the Robert Mondavi Kitchen
The wines of the Robert Mondavi Winery are acclaimed the world over. Less well known is the fact that the winery features a private dining room to rival the best restaurants in the Napa Valley. Here in the Vineyard Room, innovative chef Annie Roberts brings a refined sense of taste and balance to her creations, always designed with the perfect wine in mind. The winery is also home to elegant music and art events, all planned to perfection by Annie's mother, Margrit. And so a mother and...
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The wines of the Robert Mondavi Winery are acclaimed the world over. Less well known is the fact that the winery features a private dining room to rival the best restaurants in the Napa Valley. Here in the Vineyard Room, innovative chef Annie Roberts brings a refined sense of taste and balance to her creations, always designed with the perfect wine in mind. The winery is also home to elegant music and art events, all planned to perfection by Annie's mother, Margrit. And so a mother and daughter come together to deliver a wine country experience like no other. In ANNIE AND MARGRIT, renowned cookbook author Victoria Wise shares behind-the-scenes stories of Annie and Margrit's collaboration over time, along with Annie's fabulous recipes, reflecting treasures and traditions from her mother's cooking and influences from life in the Napa Valley. From the start, Margrit and Annie cooked with one another, Annie learning at Margrit's stove. Years later, Annie became the first executive chef of a winery in the Napa Valley, and developed a repertoire including Squab with Cabernet Sauvignon-Onion Marmalade and Spatzli; Salmon Fillets with Whole Grain Mustard Beurre Blanc; Poussins with Swiss Chard Gratin; and Fresh Plum Galette. ANNIE AND MARGRIT takes you inside the Mondavi experience, evoking the tastes, sights, and sounds of a day's visit to the winery. Publishers Weekly Although it can't escape a certain air of privilege (where but in Napa would you assume everyone can get hold of Dungeness crab, microgreens and flageolet beans), this earnest book emphasizes the relationship of Roberts and Biever Mondavi and their fresh, surprisingly global cuisine. Swiss-born Mondavi, the winemaker's wife, spent an army childhood roaming the globe, which explains why Chilled Udon Noodles with Shrimp and Shiitake Mushrooms rubs shoulders with Tajine of Poussins with Aubergine. Her daughter, Annie (from a previous marriage), contributes an earthy appreciation of the Mediterranean ingredients so thoroughly domesticated in California. Roberts and Biever Mondavi offer a handful of delicious and relatively simple home-style dishes, like Rock Shrimp Gazpacho and Winter Apple Tart; some of the recipes are more labor intensive, however, like Lobster Tartlets with Leek and Fennel Confit, Haricots Verts and Lobster Sauce or the julienned purgatory of Halibut with Vegetable Confetti and Scallop Sauce. Though the title promises "stories" from the kitchen, few can be found outside the brief introduction. Nevertheless, with its cleanly styled cuisine and artfully composed photographs of mother and daughter at work, this is a heartfelt cookbook that exudes all the peaceful luxury one associates with the wine country experience. (May) Copyright 2003 Reed Business Information.
\ Publishers WeeklyAlthough it can't escape a certain air of privilege (where but in Napa would you assume everyone can get hold of Dungeness crab, microgreens and flageolet beans), this earnest book emphasizes the relationship of Roberts and Biever Mondavi and their fresh, surprisingly global cuisine. Swiss-born Mondavi, the winemaker's wife, spent an army childhood roaming the globe, which explains why Chilled Udon Noodles with Shrimp and Shiitake Mushrooms rubs shoulders with Tajine of Poussins with Aubergine. Her daughter, Annie (from a previous marriage), contributes an earthy appreciation of the Mediterranean ingredients so thoroughly domesticated in California. Roberts and Biever Mondavi offer a handful of delicious and relatively simple home-style dishes, like Rock Shrimp Gazpacho and Winter Apple Tart; some of the recipes are more labor intensive, however, like Lobster Tartlets with Leek and Fennel Confit, Haricots Verts and Lobster Sauce or the julienned purgatory of Halibut with Vegetable Confetti and Scallop Sauce. Though the title promises "stories" from the kitchen, few can be found outside the brief introduction. Nevertheless, with its cleanly styled cuisine and artfully composed photographs of mother and daughter at work, this is a heartfelt cookbook that exudes all the peaceful luxury one associates with the wine country experience. (May) Copyright 2003 Reed Business Information.\ \
