Sonoma chef John McReynolds’ new book finally on its way
John McReynolds’ fabulous new cookbook, “The Stone Edge Farm Kitchen Larder Cookbook – Regional Recipes for Pantry and Table,” is on its way, launching at Edge across Napa Street from Readers’ Books on March 21. McReynolds is culinary director of Stone Edge Farm and its properties, including Edge.
Readers’ Books will provide the books, which are published by Rizzoli, and guests can also meet John McReynolds and his co-chefs and co-authors, Mike Emanuel and Fiorella Butron.
Just to lure you in a little closer, McReynolds’ first book, “The Stone Edge Farm Cookbook,” won Book of the Year laurels from the International Association of Culinary Professionals in 2014.
McReynolds became a devoted forager and in this book has taught Sonoma School Garden students how to find unclaimed good fruits, vegetables and nuts and how to preserve and save them for another day. Advance copies of the book show the photographs by Leslie Sophia Lindell to be spectacular. As Stone Edge gardener, Colby Eierman contributes enormously to the process.
Each of the three chef/authors brings special expertise and all ooze enthusiasm. One can tell just by watching them work their kitchens or hearing McReynolds talk about Stone Edge’s contributions to Sonoma’s two middle school gardens.
Larders were traditionally places to store food for later use, often located in a cellar or on the north or eastern side of a house away from hot sun. This book tells how to preserve what you might grow in your home garden, and you might even plant more in your garden to preserve once you learn from McReynolds’ new book.
Chapters cover citrus, herbs, garlic, potatoes, tomatoes, peppers, figs, quince, olives and olive oil, grapes and, of course, and all the things you can possible do with them. ($35) 5:30 p.m. More information at 486-0096.