About the Book
Tom Plant & Linda Kissam launch a
contemporary cookbook featuring recipes from 22 of Temecula Valley's
finest wineries
The cookbook was conceived by the authors to celebrate the luscious
foods and premium wines of the beautiful Temecula Valley Wine Region
located in Southern California. It is a testament in words and pictures
to the talented chefs, winemakers, growers, and farmers that make each
day in Wine Country so special and tasty. (Radio
interview)
"This is a story of the love and inspiration found in each bite and sip
visitors take here. It's a way to bond with what makes the taste of this
place so memorable," explains co-author Linda Kissam. That abundant love
and inspiration is evident in the full-color pages - a thoughtful labor;
a gift honoring the earth's natural bounty; a celebration in recognition
of local foods and wines; an appreciative nod to gifted and artistic
souls, and gratitude for an attainable scrumptious lifestyle.
Tom and Linda encourage visitors to take the book to each winery and ask
for the chef, owner, or winemaker to sign their featured page. "The
Temecula Valley Wine Region is filled with the kind of people who will
be delighted and honored by your request to include their legacy in your
life." shares Tom Plant.
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Peek Inside the Book! Enjoy this sample of what readers can expect. Two pages are dedicated to each winery, including a short feature on the winery, a full color photo, and a recipe. Thornton Winery (pages 46 - 47) Thornton Winery is a family business, run by owners John and Sally Thornton and son Steve. One of the valley's oldest wineries, they are best known for their Methode Champenoise sparkling wine and their Champagne Jazz concert series. Café Champagne has been serving outstanding food under the direction of Executive Chef Steve Pickell for nearly two decades. 32575 Rancho California Road, Temecula, CA 92589 (951) 699-0099  Strawberry & White Chocolate Mousse Napoleons 2 to 3 pints fresh strawberries 1 sheet puff pastry 6 teaspoons sugar melted butter White Chocolate Mousse: 1/2 cup cream 8 oz. white chocolate 1 1/2 cups whipped cream 4 eggs separated Directions: Melt together the cream, chocolate and egg yolks in a double boiler. Cool. Whisk egg whites until soft peaks are formed. Fold whipped cream into white chocolate mixture. Fold in egg whites. Cut puff pastry sheets into triangles. Lightly butter and sugar. Bake at 400 degrees for 5 minutes until puffed and golden brown. Cool. Cut in half crosswise. |