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Terra

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Cooking from the Heart of Napa Valley

Written by Hiro SoneAuthor Alerts:  Random House will alert you to new works by Hiro Sone and Lissa DoumaniAuthor Alerts:  Random House will alert you to new works by Lissa Doumani
Foreword by Wolfgang PuckAuthor Alerts:  Random House will alert you to new works by Wolfgang Puck

eBook

List Price: $19.99

eBook

On Sale: July 23, 2013
Pages: 256 | ISBN: 978-0-307-81532-3
Published by : Ten Speed Press Ten Speed Press
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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE & AWARDS PRAISE & AWARDS
Tags for this book (powered by Library Thing)
cookbook (4)
cookbook (4)
Synopsis

Synopsis

Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance—and inspiration—to execute these dishes at home.
Wolfgang Puck

About Wolfgang Puck

Wolfgang Puck - Terra
Wolfgang Puck is the chef and owner of a number of remarkable restaurants, including the famous Spago restaurants, Chinois on Main, Postrio, Granita, Trattoria del Lupo, and the Wolfgang Puck Cafes. He is the author of three previous cookbooks, including the ever popular Adventures in the Kitchen. He appears regularly on Good Morning America and the Home Shopping Network. Puck lives in Los Angeles with his wife and partner, Barbara Lazaroff, and their two sons.
Praise | Awards

Praise

"Terra's cuisine is a multicultural celebration" —The National Culinary Review"It's a cookbook. It's also a love story." —The Sacramento Bee"Captures the imaginations of sophisticated food lovers... (Lissa & Hiro) share their romance with cooking, each other and their surroundings in TERRA." —Appellation magazine"Stunning.... sophisticated dessert recipes." —Chocolatier magazineA "work of art." —The Knoxville News "Dessert lovers will be swooning thanks to Doumani. The profusion of brulees, tarts and other goodies could keep you salivating and sampling for days."—Seattle Times & Post Intelligencer "If dishes with clear, friendly flavors appeal to your taste, so will this book....handsomely illustrated." —Sunset Magazine"Breathtaking" photos and "world-class finesse with down-home color."—Silicon Valley Magazine "The roster of recipes reads like a restaurant menu where you want to try every single dish….The book is beautifully executed."—Agenda New York magazineThe San Francisco Chronicle routinely ranks Terra in the top 5 Bay Area restaurants.Recipient of a Wine Spectator Award of Excellence in 1999."Filled with beautiful photographs and personal detail, this is more than just a cookbook; Sone and Doumani present an intimate memoir of their labor of love." —Publishers Weekly"This is one cookbook that any food lover will definitely appreciate."—WCBS Radio"You'll have to buy the book, filled with lush color pictures of the restaurant and its dishes." —Atlantic Monthly "Has it all—gorgeous, unusual, unforgettable cuisine served by an amazing staff in a romantic, quietly elegant dining room...it's definitely a destination place that always delivers." —The Zagat Guide"You must take this book into the kitchen and begin cooking. Only then will you be able to experience the sheer brilliance and genuine passion of Hiro and Lissa's cuisine." —Charlie Trotter"With this book, we are very fortunate that they share their passion, technique, and love for food with all of us." —Wolfgang Puck"It is the diversity of the recipes that makes this book so accessible and inviting." —Alice WatersIt has "unassuming, approachable text." —The Library Journal"Spectacular color photographs that look good enough to dine on right off the pages," and "accessible for home cooks." —Los Angeles Times

Awards

FINALIST 2001 James Beard Award

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