A New Napa Cuisine by Christopher Kostow

By Christopher Kostow

A brand new Napa delicacies follows Christopher Kostow's trip from a tender line prepare dinner in a beach city to the storied eating place at Meadowood, the Napa Valley mainstay that has earned 3 Michelin stars and James Beard Awards for top chef and notable provider below Kostow's leadership.

Through a hundred artfully developed recipes and beautiful images, Kostow info the transformative impression this small American valley has had on his existence and work--introducing us to the artisans, items, growers, and wild elements that motivate his remarkable nutrition. As he stocks tales of gaining knowledge of wild plums and radishes starting to be alongside the creek in the back of his domestic or of firing pottery with neighborhood ceramists, Kostow provides a brand new Napa cuisine--one deeply rooted in a spot that's wealthy in good looks, heritage, and group.

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Stirring preserves the sparkling transparency of a clear cocktail. Stirring Garnish the cocktail right before serving. Garnishes can be floated, picked, or laid across or secured on the rim of the glass. Ga r n i s hi n g Never build more than two cocktails in a shaker at the same time and never reuse ice for shaking. C o c k ta i l N o - N o ’ s P re m i x i n g When throwing a big party, who wants to be chained to the bar the whole time? Now premixing is not for a martini or manhattan; it’s for cocktails with multiple ingredients.

Measure in the vodkas, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a martini glass. Top with a splash of Champagne. Float a pear slice and thyme sprig in the drink for garnish. Kiwi Caipirinha m a k e s 1 drin k H large lime, cut into 4 pieces 2 teaspoons sugar H large kiwifruit, peeled and cut into 6 chunks 3 ounces cachaça creative cocktails Cachaça is a Brazilian liquor distilled from sugarcane juice. If you can’t get cachaça, substitute white rum or vodka. for garnishing Slice of kiwifruit 49 In a cocktail shaker, combine the lime pieces and sugar and press with a muddler to release the juice.

Accompanied by Roasted Pear Crostini with Gorgonzola (page 197), this sparkling cocktail is pure pear’fection. 48 1 large sprig fresh thyme I ounce vodka I ounce pear vodka H ounce fresh lemon juice I ounce Simple Syrup (page 19) Splash of chilled brut Champagne, dry sparkling wine, or soda water for garnishing Thin slice of fresh pear Small sprig of fresh thyme Bend the large thyme sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodkas, lemon juice, and simple syrup.

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