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The Vintner's Kitchen: Celebrating the Wines of Oregon (Chef's Bounty)by William King and Rick Schafer and Cole Danehower
Synopses & Reviews
Arnica Publishing is proud to announce the October 1, 2008 release of The Vintner's Kitchen: Celebrating the Wines of Oregon, the second cookbook in the Chef's Bounty™ series. This book honors the pioneering spirit displayed by our regional wineries and vintners in their quest to produce phenomenal, award-winning wines. A select number of local wines are paired with regional food in this cookbook that encourages readers to bring Oregon food and wines into their homes. Chef Bill King narrates the story of one of the area's best-known and most successful agricultural products. Photographer Rick Schafer provides culinary and scenic photography, and wine writer Cole Danehower provides an expert perspective on the vineyards and wines of Oregon.
With the attention of the wine and culinary community turning to the Pacific Northwest, now is the perfect time to release an Oregon wine-focused cookbook. Informational sections about various varietals and specific vineyards complement the accessible, gourmet recipes. The Vintner's Kitchen gives every cook a chance to experience a taste of Oregon. Pinot is undeniably the crown jewel of Oregon's wine crop. In fact, according to the Wall Street Journal, "Oregon means Pinot Noir." Oregon's Willamette Valley is one of the few places in the New World where Pinot grapes thrive. While Pinot varietals will have a place of prominence, Chardonnay, Riesling, Syrah, and Viognier are wines that will also be featured. From the versatile earthiness of Pinot Noir to the intriguing lightness and acidity of Riesling, from King Estate Winery's Belgian Endive Salad to Chef King's Coq au Vin, readers will find a delicious mix of Oregon food and wine to bring into their kitchens with The Vintner's Kitchen: Celebrating the Wines of Oregon.
The second cookbook in the Chef's Bounty series, celebrates the pioneering spirit displayed by our regional wineries and vintners in their quest to produce phenomenal, award-winning wines. A select number of local wineries are pared with regional food in this cookbook that encourages readers to bring Oregon food and wines into their homes. Over 100 recipes include a variety of vintners' family recipes, participating restaurant's recipes, and recipes provided by Chef King. The different varietals of Oregon wine, with pinot noir in a place of prominence, are introduced to a national readership alongside the region's celebrated cuisine. Photographer Rick Schafer provides culinary and scenic photography with over 100 full color photos.
About the Author
Chef Bill King is Vice President of Culinary Development and Training for the over 80 restaurants run by McCormick & Schmick's. He has authored two cookbooks for the McCormick & Schmick's Seafood Restaurant Group, and was named Oregon Seafood Chef of the Year in 1987. He is also the recipient of three gold and three silver medals from the American Culinary Federation.
Rick Schafer's career in photography began with a twelve-year apprenticeship under renowned photographer Ray Atkeson. Schafer's work as a commercial photographer has been published internationally over the last twenty years. His work with Arnica Publishing, Inc. includes the McCormick & Schmick's Seafood Restaurant Cookbook, the Hooters Cookbook and last fall's A Chef's Bounty: Celebrating Oregon's Cuisine.
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Cooking and Food » Beverages » Bartending and Liquor