Some of the tastiest California cooking today comes from wineries with edible gardens, allowing you to explore these culinary green spaces and the kitchens that utilize their harvests. This collection showcases ambitious wineries' gardens and the fresh, wine-friendly dishes they inspire, all vividly captured by three-time James Beard Award-winner Janet Fletcher. Experience California-style cooking with recipes like Heirloom Tomato and Peach Salad with Burrata or Golden Beet Gazpacho. Pair a glass of Sauvignon Blanc with Crostini featuring Garden Carrots, Goat Cheese, and Dukkah, or enjoy a platter of crisp spring vegetables with Caramelized Spring Onion Dip. For a fine California red wine, try Spring Lamb Chops Scottadito with Charred Tomato and Black Olive Tapenade or Slow-Roasted Beef Short Ribs with Broccoli di Cicco and Farro. The book also offers garden-inspired desserts, including Blood Orange Crème Brûlée, Cheesecake with Blueberry Gelée, and Lemon Verbena Apricots with Olive Oil-Sea Salt Ice Cream. With over 60 delicious recipes, this collection delivers the essence of California's wine country, showcasing how wineries creatively use their garden bounty to delight guests and enhance their wines.
