From the Earth to the Table: John Ash's Wine Country Cuisine

by Sid Goldstein and John Ash

Book Overview

This beloved cookbook is now available in a handsome paperback edition. Completely revised and updated with 45 all-new recipes, each delicious dish reflects acclaimed chef John Ash's commitment to... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0525940006
• ISBN13: 9780525940005
• Release Date: October 1995
• Publisher: Dutton Books
• Length: 429 Pages
• Weight: 2.10 lbs.
• Dimensions: 1.4" x 7.5" x 9.5"

Customer Reviews

The cookbook is as good to read and follow as John Ash is in person.

I've had the pleasure of taking a cooking class with John Ash. He's fun, informative and passionate about quality, organic food. His knowledge is deep and his ability to communicate, written and verbal, is first rate. The cookbook is loaded with fabulous recipes that are easy to follow and delicious.

Finally a New Revised and Expanded Edition

A new revised and expanded edition of an old favorite. We all know that the process of getting food is to plant, raise, or catch it, then cook and eat it. But John Ash takes it a bit further. He concentrates primarily on serving what is in season now, what he can get fresh - especially fresh from his own garden or at least local. Sometimes, of course that's a little hard to do. For instance he cooks a lot of fish, tuna, sturgeon, pacific rock cod, halibut and more. It's a whole bunch of miles from here (Nevada) to the ocean, you want tuna, it's frozen. Sturgeon, never seen it here. Cod, I got some a couple of weeks ago for the first time. Now I wish I had had this book then, as the recipie of cooking it with oranges, tomatoes, and olives sounds really different and something worth trying. ==One point I really like about this book is his wine recommendations. With the rock cod he says sauvignon blanc, rieslings, Pinot Grigio or Noir. I think I could go with any of these. On the whole, his earlier version of this book was good, this new one is even better, more recipies, more things to try, and nearly all of them sound good.

a great cooking philosophy

I love this cookbook, not only because I love the flavors of the wine country and John Ash has a great mix of recipes that convey them, but also because the philosophy behind the recipes relies so heavily on using fresh, seasonal, local ingredients. The recipes are not super-simple, but if you have some cooking experience and are willing to take the time to search for the best ingredients, the rewards are well worth it.

The best, freshest food that I've ever tasted!

I have used this book more than any other cookbook in my home. I am constantly learning about new, fresh ingredients and the results are really wonderful. Every time I cook using these recipes, my friends ask me for the recipe. I've purchased this book for several friends too - it's a great gift, especially if you live in Northern California. Visiting John Ash's restaurant is a wonderful experience too!

My most used cook book

As a collector of cook books and as one who entertains regularly (both for friends and for business - it is not unusual for us to have over a100 people in a month at home for corporate related dinners) I find this book the one that I most often turn to. It is imagnative yet practical, sufficiently different to a lot of theothers that I have and everything that I have tried has been a huge success. Would love to know if John Ash has written another one.