Review
"* "Sone can turn out a suave and deeply flavourful saffron-laced mussel soup with garlic croutons and caramelized onions that would earn any French chef an extra inch or two on his toque, and then, as a nod to his Japanese heritage, he can also present marinated and grilled eel on a Japanese cucumber salad with a chopped egg garnish." - Gourmet Magazine * "Terra has it all - gorgeous, unusual, unforgettable culsine servd by an amazing staff in a romantic, quietly elegant dining room...it's definitely a destination place that always delivers" - The Zagut Guide"
Product Description
In the late 1980s, 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 this book, 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.
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