The Winemaker Cooks" Featuring Chris Hanna

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Christine Hanna’s 'Winemaker Cooks' Offers Fresh Taste of Wine Country
Sonoma vintner shares recipes from the market and garden, plus wine & entertaining tips

Sonoma, CA (Sep. 23, 2010)— It's the book for every visitor to Northern California's wine country who ever had the wistful thought, "If only I could take a piece of this home with me."

Christine Hanna’s The Winemaker Cooks: Menus, Parties, and Pairings—new from Chronicle Books and now available everywhere —is the product of a lifetime of working, living, playing, foraging and cooking in Sonoma County from a vintner, home chef, cooking teacher, mother and consummate hostess.

Part practical cookbook and part entertainment guide, The Winemaker Cooks captures the essence of a fast-evolving and much-admired culinary lifestyle. Hanna's cuisine absorbs Asian, Middle Eastern and Latin America influences without forsaking California's Mediterranean ethic—or its wine. And it does so with ease and grace.

A native San Franciscan, Hanna spent many a childhood summer day on her family's simple Sonoma County ranch. Handed the reins of the family's nascent winery in her 20s, she led Hanna Winery & Vineyards to great acclaim. Most notably, the rich yet fresh Hanna Sauvignon Blanc from the cool Russian River Valley—inspired by the foods Chris loves to cook for gatherings of family and friends, and which she shares with the public in cooking classes around the country—gained critical and consumer success.

In The Winemaker Cooks Hanna presents more than 100 recipes, drawing from local
farmers' markets and the garden that grows beside the rustic, century-old Alexander Valley hunting lodge she and her family call home. Her menus, brought to life with 75 luscious photographs by Sheri Giblin, pulse with the turning of the pages of the calendar, following the rhythm of the vineyard and the cellar.

“In the fall," she writes, "we bring in the grapes. And the tomatoes and melons and eggplants and figs. We see trucks stacked with grape bins making their way up and down our rural roads and two-lane highways.... The farmers' markets are open several times a week now, with a dazzling array. We eat al fresco almost always, the grill replacing the range.”

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