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Book Image Not Available
Book details
  • Genre:COOKING
  • SubGenre:Seasonal
  • Language:English
  • Pages:336
  • eBook ISBN:9780615560793

Plats du Jour

The Girl & the Fig's Journey Through the Seasons in Wine Country

by Sondra Bernstein

Book Image Not Available
Overview
Plats du Jour, the girl & the fig's Journey Through the Seasons in Wine Country truly is a journey through the seasons showcasing over 125 full color photographs and stories providing intimate glimpses of the local farmers and purveyors who partner with the girl & the fig. Based on the "Plats du Jour" concept at the girl & the fig weekly rotating 3-course menus, these are restaurant recipes that have been tailored for the home cook with easy ingredient substitutions, wine pairings and cheese platter suggestions and more. The Plats du Jour menus are an ingredient tour through the year. The 28 three-course menus are arranged by season, and include a cheese pairing for each menu. While there are set menus, there is plenty of opportunity for creativity. Readers can mix and match the recipes from various menus according to taste, which allows for creativity and versatility. The menus are a guide to plan ahead for a dinner party or family gathering. All of the recipes serve six people, allowing for a weekend dinner party or a weekday dinner with a day or two of delicious leftovers. This fits Sondra Bernstein's philosophy that friends and family commune best over a great meal.
Description
Plats du Jour, the girl & the fig's Journey Through the Seasons in Wine Country truly is a journey through the seasons showcasing over 125 full color photographs and stories providing intimate glimpses of the local farmers and purveyors who partner with the girl & the fig. Based on the "Plats du Jour" concept at the girl & the fig weekly rotating 3-course menus, these are restaurant recipes that have been tailored for the home cook with easy ingredient substitutions, wine pairings and cheese platter suggestions and more. The Plats du Jour menus are an ingredient tour through the year. The 28 three-course menus are arranged by season, and include a cheese pairing for each menu. While there are set menus, there is plenty of opportunity for creativity. Readers can mix and match the recipes from various menus according to taste, which allows for creativity and versatility. The menus are a guide to plan ahead for a dinner party or family gathering. All of the recipes serve six people, allowing for a weekend dinner party or a weekday dinner with a day or two of delicious leftovers. This fits Sondra Bernstein's philosophy that friends and family commune best over a great meal.
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