“I love the way the chefs have created a cookbook that feels just as alive as the food they grow, prepare, and conserve at Stone Edge Farm…” — Alice Waters, Chez Panisse Restaurant
In his Stone Edge Farm Estate Vineyards & Winery Cookbook, John McReynolds recreated the world of Stone Edge Farm in the pages of a lavishly illustrated coffee table cookbook. The winery’s cuisine is distinguished by a sense of the place where food comes from and what a chef imagines and creates.
In addition to over one hundred primary recipes plus dozens more for sauces, dressings, and vinaigrettes, the cookbook also includes essays on gardening by Colby Eierman, director of gardens, a winemaking essay by Jeff Baker, founding winemaker, and a vineyard essay and poem by Phil Coturri, viticulturist.
The book concludes with a lively extended conversation on pairing food and wine among Reynolds, Baker, and Stone Edge Farm’s proprietor, Mac MacQuown, who also wrote the book’s foreword. Purchase this award-winning cookbook now on this website.
“John McReynolds recipes, beautifully photographed here,
are fabulous. Every single recipe makes me wish I
was eating the finished dish right now.”
— Paula Wolfert, James Beard Award-winning
“Seems like every chef today touts the use of
‘local/seasonal/ethical’ ingredients. John McReynolds
was a pioneer of this philosophy long before it became
a chic chef mantra. This beautiful book showcases
John’s amazing cooking talents and introduces us
To one of the most special working farms and vineyards
in the world.”
— John Ash, Chef and James Beard Award-winning
372 pages | 11 by 11 inches | Hardcover
102 primary recipes | 300 color photographs
In the Stone Edge Farm Kitchen Larder Cookbook, there are 80 recipes showing how Stone Edge Farm’s kitchen preserves the abundance from the farm’s vineyards, gardens, and orchards by fermentation, canning, drying, and salting, and how these ingredients fill their larder and inspire their cuisine.
Eight chapters focus on versatile garden favorites — Citrus, Herbs, Garlic, Potatoes, Tomatoes and Peppers, Figs and Quince, Olives and Olive Oil, and Grapes — arranged seasonally in the order they arrive from farm to kitchen. Step-by-step instructions guide readers through preparing conservas, preserves, and infused oils, and the recipes use them in main dishes as well as sides, appetizers, desserts, and cocktails.
Another example of Stone Edge Farm’s commitment to conservation, the book elicited this comment from Alice Waters: “This book, not to mention the farm and winery kitchen themselves, should be a reminder to restaurateurs that we bear the responsibility to take care of the land that is making our work possible.”
Gardening essays by fellow author Colby Eierman, director of gardens, and lush color photography by Leslie Sophia Lindell further enhance this beautiful, well-written cookbook. Purchase it now on this website.
256 pages | 7-1/2 by 10 inches | Hardcover
80 primary recipes | 245 color photographs