Book Review

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Stone Edge Farm Kitchen Larder Cookbook:
Seasonal Recipes for Pantry and Table

By John McReynolds, Fiorella Butron, and Mike Emanuel
Photographed by © Leslie Sophia Lindell
Rizzoli (2019)

This splendid cookbook will be treasured by any cook who respects the gifts that nature—by way of the gardener—offers for our table. Arranged by the phases of the agricultural calendar, it teaches how to preserve our Mediterranean growing region’s citrus, figs, quince, olives, grapes, tomatoes, peppers, herbs, and alliums for the larder and then incorporate them into memorable dishes from revered Mediterrannean culinary traditions. Try the citrus risotto, a duck leg braise with saba, garlic, and cultured polenta, or pork chops grilled on oak embers served with a quince mostarda (a special condiment to make right now during the short quince season). The collection springs from the authors’ experience at Stone Edge Farm, Stone Edge Farm Winery, and Edge restaurant in Sonoma.

 

 

Meet the authors: (left to right) John McReynolds, Fiorella Butron, and Mike Emanuel

Stone Edge Farm Kitchen Larder Cookbook: Seasonal Recipes for Pantry and Table

Book Signing, Conversation, Tasting with author John McReynolds
Sunday December 8, 2–4pm

Nathan & Co.
5636 College Ave, Oakland

John McReynolds samples recipes along with those made by Nathan and discusses recipes for the pantry and table. Info: here or 510.601.1677

Book Signing at the Bondolio Olive Farm Holiday Open House
Sunday December 15, book signing noon–2pm; holiday open house 10am–4pm
Bondolio Olive Farm
9352 Campbell Rd, Winters

John McReynolds, Stone Edge Farm Winery culinary director; Mike Emanuel, estate chef; and executive chef Fiorella Butron describe how they transform garden-fresh ingredients into their kitchen larder. Info: here