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

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    • Categories: Salads; Appetizers / starters
    • Ingredients: shallots; Japanese pickled ginger; wasabi powder; rice vinegar; sesame oil; asparagus
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    • Categories: Salads; Appetizers / starters
    • Ingredients: kale; sherry vinegar
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    • Categories: Salads; Appetizers / starters
    • Ingredients: cucumbers; red onions; serrano chiles; yogurt; basil; mint; cumin seeds; rice vinegar; pine nuts; tomatoes
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    • 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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    • 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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    • Categories: Salads; Appetizers / starters
    • Ingredients: serrano chiles; limes; mint; red peppers; green peppers; yellow peppers; cantaloupes; figs
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    • Categories: Salads; Appetizers / starters
    • Ingredients: shallots; raspberry vinegar; raspberries; honey; red onions; watercress; watermelons
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    • 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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    • Categories: Salads; Appetizers / starters
    • Ingredients: oranges; fennel; red onions; Kalamata olives; Niçoise olives
    • Accompaniments: Cranberry vinaigrette
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    • Categories: Dressings & marinades
    • Ingredients: cranberry juice; dry red wine; dried cranberries; shallots; orange juice; dill; honey
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    • Categories: Salads; Appetizers / starters
    • Ingredients: endive; radicchio; oranges; watercress; red onions
    • Accompaniments: Oriental orange vinaigrette
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    • Categories: Dressings & marinades
    • Ingredients: orange juice concentrate; soy sauce; rice vinegar; fresh ginger; sesame oil; scallions; parsley
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    • Categories: Salads; Appetizers / starters
    • Ingredients: goat cheese; arugula; mizuna; mustard; watercress; figs
    • Accompaniments: Sherry-shallot vinaigrette
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    • Categories: Dressings & marinades
    • Ingredients: sherry; balsamic vinegar; shallots
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    • Categories: Salads; Appetizers / starters
    • Ingredients: romaine lettuce; pecans; cherry tomatoes; shallots; mint; walnut oil; apple juice; blue cheese
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    • 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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    • Categories: Dressings & marinades
    • Ingredients: Dijon mustard; mustard seeds; rice vinegar; orange juice; dill
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    • Categories: Salads; Appetizers / starters
    • Ingredients: radicchio; breadcrumbs; Parmesan cheese; arugula
    • Accompaniments: Lemon-garlic cream
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    • Categories: Dressings & marinades
    • Ingredients: garlic; lemons; capers; eggs
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    • Categories: Salads; Appetizers / starters
    • Ingredients: pancetta; honey; red cabbage; arugula; frisée; mizuna; goat cheese
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    • Categories: Salads; Appetizers / starters
    • Ingredients: parsnips; carrots; red peppers; fennel; shallots; chanterelle mushrooms; portabello mushrooms; arugula; watercress; radicchio
    • Accompaniments: Honey-lemon vinaigrette
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    • Categories: Dressings & marinades
    • Ingredients: shallots; lemons; honey
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    • Categories: Salads; Appetizers / starters
    • Ingredients: polenta; Asiago cheese; chives; pecans; breadcrumbs; scallions; arugula; frisée; crème fraîche
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    • 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

  • Eat Your Books

    1996 International Association of Culinary Professionals (Cookbook of the Year)

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 0811854795
  • ISBN 13 9780811854795
  • Published Mar 13 2007
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

New in paper! Originally published in hardcover by Dutton in 1995, From the Earth to the Table was voted Cookbook of the Year and the Best American Cookbook at the 1996 IACP Julia Child awards. This lovely cookbook with more than 250 recipes celebrates the lifestyle and bounty of the Northern California wine country. Organized by course and main ingredient, each recipe includes wine suggestions that offer fresh insights into matching food with wine. Nationally renowned as a wine and food educator, John Ash has meticulously revised and updated the original book and added more than 40 new recipes. The book also has dozens of useful sidebars on ingredients and techniques.

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