I was beginning to panic slightly. I’ve been assigned to do a food pairing for an Oregon Pinot Noir at a Christmas party in two days. I had no idea what I was going to make. Just in the nick of time I received a copy of Lee Clayton Roper’s Fresh Tastes From A Well-Seasoned Kitchen. Within ten recipes of this 170 recipe book I found exactly what I was looking for: Prosciutto, fig and goat cheese tarts. I can’t wait to see how well it pairs. My hunch is that it will be spot-on.
Critics have lavished praise on this book and no wonder why. Roper covers all the bases from appetizers to breakfast and brunch, soups and salads and so much more. The photography is exceptional, and she takes the fear out of preparing an elegant and tasty dish.
This book is a follow-up to A Well-Seasoned Kitchen and it’s a gem. I don’t believe any one cookbook can cover all the bases, but if you had to narrow your cookbook library down to one book, this would make an excellent choice. She also has an outstanding website, seasonedkitchen.com. Suggested retail is $34.95, but you can find it for less and if you shop today you can get it in time for Christmas.
Tom Plant launched WINEormous in 2009 and is a member of the International Food Wine and Travel Writers Association. Based in Temecula, California, he offers intimate winery tours for no more than seven people. Tour details and pricing are available at www.temecula-tours.com. Call now to book your Temecula Winery Tour at (951) 907-9701! Ask about special discounts.