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The Buenvino Cookbook: Recipes from our farmhouse in Spain Hardcover – 15 Apr 2014

5.0 out of 5 stars 11 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Bene Factum Publishing Ltd; First Edition edition (15 April 2014)
  • Language: English
  • ISBN-10: 1909657298
  • ISBN-13: 978-1909657298
  • Product Dimensions: 19 x 2.5 x 24.1 cm
  • Average Customer Review: 5.0 out of 5 stars 11 customer reviews
  • Amazon Bestsellers Rank: 56,634 in Books (See Top 100 in Books)
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Review

Spending time at Buenvino with Sam and Jeannie is like a suspension of normal life. Time stands still whilst you eat amongst quince trees and sounds of the forest deep in the heart of Pata Negra pig country. Jeannie's delicious, restaurant-standard food abounds and wine flows freely; they live a life of comforting generosity, and a general feeling of joie de vivre pervades the surrounding hills. I can't wait to buy this book and be transported back to their little corner of paradise. --Thomasina Miers, Founder of Wahaca chain of restaurants, Winner of BBC s MasterChef 2005, writer and television presenter

I went high up in the mountains of Andalusia to the beautiful, comforting home Finca Buenvino of Sam and Jeannie Chesterton, for their week-long cookery course. It all takes place in the Chestertons house. You sleep there, eat there and cook there, round Jeannie s kitchen table. Included in the trip is a day out to Jerez to drink sherry and eat, and many trips into the local pretty towns. We went to a jamón festival but the finca also produced its own Serrano ham, chestnuts, olives and scented honey. --Lucy Cavendish, Observer top ten cookery courses

Jeannie draws upon local ingredients like sherry, pork, and the wild mushrooms that are found in the countryside…Judging by the meal she served on the evening we visited, Jeannie is a force to be reckoned with in the kitchen. --Cognoscenti Internet Magazine, New York

About the Author

The daughter of a Scottish naval officer, Jeannie attended 13 schools, before it was discovered that she was dyslexic rather than lazy. Her self-esteem was saved by the discovery that she enjoyed cooking. After a Cordon Bleu training she cooked the Bollinger directors lunches, ran chalets in the alps and cooked for houseparties at remote lodges in the Scottish Highlands. She taught businessmen to cook in Hong Kong, and opened and managed a wine bar there before returning to Scotland, where she ran the kitchens of the Edinburgh wine bar, the first in the city. Throughout the 70s she worked in London for By Word of Mouth whenever she wasn't in Scotland. Born in Dublin Sam was brought up in London until the age of 7 when he was sent away to school in Switzerland to get away from the London smogs. He grew up speaking French and German and learned to cook in his early teens with Viennese neighbours in London during the school holidays. His knowledge of languages scraped him into Cambridge where he lasted for a year, and the 60s and 70s were spent drifting between jobs; unloading trucks in Hamburg, working in the wine trade, in a fringe theatre in London, advertising, translating technical papers, or working as a butler with Jeannie at Scottish shooting lodges. He ended up in rural Spain in the early 80s. Sam and Jeannie were married in 1983 and embarked on a new life together, creating Finca Buenvino.


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