From the Earth to the Table: John Ash's Wine Country Cuisine by John Ash and Sid Goldstein

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  • Asparagus salad with pickled ginger vinaigrette

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: shallots; Japanese pickled ginger; wasabi powder; rice vinegar; sesame oil; asparagus
    show

  • Grilled kale salad

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: kale; sherry vinegar
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  • Cucumber-yogurt salad with toybox tomatoes

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: cucumbers; red onions; serrano chiles; yogurt; basil; mint; cumin seeds; rice vinegar; pine nuts; tomatoes
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  • Black bean gazpacho salad

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: black beans; red onions; cucumbers; tomatoes; red peppers; green peppers; yellow peppers; serrano chiles; tomatillos; corn; cilantro; raspberry vinegar; Tabasco sauce; dried oregano
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  • Summer squash salad with feta

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: zucchini; summer squash; sun-dried tomatoes; Niçoise olives; red peppers; shallots; raspberry vinegar; honey; basil; mint; feta cheese
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  • Fire and ice melon with figs

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: serrano chiles; limes; mint; red peppers; green peppers; yellow peppers; cantaloupes; figs
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  • Watermelon and red onion salad

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: shallots; raspberry vinegar; raspberries; honey; red onions; watercress; watermelons
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  • Fennel, pear and persimmon salad with fig vinaigrette

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: persimmons; pears; fennel; pecans; arugula; watercress; endive; dried figs; dry white wine; apple cider (alcohol-free); shallots; sherry vinegar
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  • Orange, olive and fennel salad

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: oranges; fennel; red onions; Kalamata olives; Niçoise olives
    • Accompaniments: Cranberry vinaigrette
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  • Cranberry vinaigrette

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Dressings & marinades
    • Ingredients: cranberry juice; dry red wine; dried cranberries; shallots; orange juice; dill; honey
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  • Oranges, watercress and endive

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: endive; radicchio; oranges; watercress; red onions
    • Accompaniments: Oriental orange vinaigrette
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  • Oriental orange vinaigrette

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Dressings & marinades
    • Ingredients: orange juice concentrate; soy sauce; rice vinegar; fresh ginger; sesame oil; scallions; parsley
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  • Goat cheese, figs and savory greens

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: goat cheese; arugula; mizuna; mustard; watercress; figs
    • Accompaniments: Sherry-shallot vinaigrette
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  • Sherry-shallot vinaigrette

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Dressings & marinades
    • Ingredients: sherry; balsamic vinegar; shallots
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  • Minted romaine salad with blue cheese and pecans

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: romaine lettuce; pecans; cherry tomatoes; shallots; mint; walnut oil; apple juice; blue cheese
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  • Grilled portobello mushrooms on savory greens

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: balsamic vinegar; rosemary; sage; portabello mushrooms; tender greens e.g. spinach, beet greens or Swiss chard
    • Accompaniments: Mustard seed vinaigrette; Parmesan chips
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  • Mustard seed vinaigrette

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Dressings & marinades
    • Ingredients: Dijon mustard; mustard seeds; rice vinegar; orange juice; dill
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  • Parmesan chips

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Side dish
    • Ingredients: Parmesan cheese
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  • Warm radicchio salad

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: radicchio; breadcrumbs; Parmesan cheese; arugula
    • Accompaniments: Lemon-garlic cream
    show

  • Lemon-garlic cream

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Dressings & marinades
    • Ingredients: garlic; lemons; capers; eggs
    show

  • Warm red cabbage salad with pancetta and California goat cheese

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: pancetta; honey; red cabbage; arugula; frisée; mizuna; goat cheese
    show

  • Warm vegetable salad with chanterelle and portabello mushrooms

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: parsnips; carrots; red peppers; fennel; shallots; chanterelle mushrooms; portabello mushrooms; arugula; watercress; radicchio
    • Accompaniments: Honey-lemon vinaigrette
    show

  • Honey-lemon vinaigrette

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Dressings & marinades
    • Ingredients: shallots; lemons; honey
    show

  • Pecan-polenta salad with grilled scallions and crème fraiche

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters
    • Ingredients: polenta; Asiago cheese; chives; pecans; breadcrumbs; scallions; arugula; frisée; crème fraîche
    show

  • Hangtown fry salad

    from From the Earth to the Table: John Ash's Wine Country Cuisine From the Earth to the Table by John Ash and Sid Goldstein

    • Categories: Salads; Appetizers / starters; American
    • Ingredients: oysters; panko breadcrumbs; cornmeal; chile powder; parsley; pancetta; arugula; mizuna; mustard greens
    • Accompaniments: Herbed egg crepes
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Notes about this book

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Notes about Recipes in this book

  • Mushroom stock

    • apattin on September 16, 2018

      Bestest. Made half the recipe; I threw all ingredients (used 2.5 lb mushroom stems from the freezer) in a pressure cooker and cooked at pressure for 30 mins. No need to enhance flavor with expensive dried mushrooms. The pressure cooking yields far more flavor than regular stove method.

  • Soy-poached game hen

    • exploringfood on February 13, 2022

      We loved this (I used chicken), especially with the orange juice and rind (I added a little more juice). I didn't serve it with the greens. I also love that the poaching liquid can be refrigerated for awhile and reused after the initial dinner.

  • Lentil "cappuccino"

    • clkandel on September 29, 2019

      Made this using black lentils and didn't puree. Great earthy flavor. Lentils had a slightly firm texture.

  • Maui onion and ginger soup

    • bching on June 28, 2017

      This soup is served cold. I make it almost every summer--which is to say that I like it a lot. It's very divisive, though, so when I make it, it's all mine!

  • Butternut squash soup

    • bching on February 14, 2016

      Lovely, silky soup. Although it calls for 6 cups of broth, 4 was fine. I used vadouvan curry and garnished with some cubed apple and marash pepper.

  • Grilled portobello mushrooms on savory greens

    • Barb_N on October 16, 2014

      A perfect accompaniment that matched what I had on hand. I skipped the parmesan chips- too cheffy for a weeknight. I also didn't understand why the marinade and the dressing had to be different- basically used the same thing for both.

  • Fish tacos

    • Barb_N on May 05, 2015

      This is an easy weeknight meal if you skip some of the components- I made the cabbage slaw but skipped the citrus salsa and cilantro aioli, subbing purchased salsa. The flavor comes from the toppings, making the dish.

  • Fire and ice melon with figs

    • Lzeleny on September 17, 2017

      Very tasty and also effortless. This cookbook continues to have very solid recipies

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  • ISBN 10 0452278414
  • ISBN 13 9780452278417
  • Published Oct 01 1999
  • Format Paperback
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Plume Books
  • Imprint Plume Books

Publishers Text

One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.

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