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

His food and wine pairing is classic and traditional. However, to write up several pages of herb and wine pairing is a bit much. This particular print edition is a cheap one with cheaper paper. Type face is readable. Indexing is good. Photos are typical of the mid-90's. I would take this concept of food photography rather than the present day technique of 'how different can I photograph a dish'!Regarding the recipes themselves: I realize this is a book written to highlight all things from a garden. it is almost overdone! Also, there are many recipes with 2 sections and a few with 3. There was one recipe with 20 ingredients. Those sorts of recipes are enough to turn off most cooks. And that narrows the appeal of the book. I teach cooking not only to beginners but also to more experienced home cooks. Even the more experienced ones blanch when they see a lot of ingredients and/or several sections to a recipe.I am finding it a good resource for herb usage and a book to browse through for ideas.

John Ash is a founder of the natural way of food gathering and eating. He is an inspiration to all people who enjoy food.

Great recipes for those who love to cook! Many new ideas in book. Cooked caponata and lamb osso bucco, both were really delicious.

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.

I love this book - it was my first good chef-written cookbook

It is so refreshing to fine a new and simple to follow cookbook. I have hundreds of cook books, Chef Ash teaches and reminds of things we should all know about cooking. If you are just starting to cook or are a seasoned cook you will absolutely love have this in your kitchen. I received this for a Christmas and have not stopped cooking from it. I've made all my friends buy it because I'm tired of writting down the recipes. Get yours now.

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.

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!

Great book