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• by:
• Bryant, Barbara

"The vocation of chef is a noble one. It involves providing for others the fuel essential to life in a way that celebrates the senses and enlivens the spirit. All of the chefs who have contributed to this book are artisans of their vocation. Their culinary delights are best appreciated, however, when teamed with the art of a winemaker."
—Park B. Smith, Veritas restaurant

Bryant Family Vineyard Cabernet, first produced in 1992, is internationally recognized in such magazines as Wine Spectator, Decanter, and Food & Wine, and is served with distinction by wine connoisseurs and well-known chefs alike. In The Bryant Family Vineyard Cookbook, culinary masters from across the country contribute more than 80 fabulous recipes that pay homage to the world-famous Bryant Family Vineyard wine legacy. To celebrate the fervor and passion that keeps the Bryant Family Vineyard waiting list over 6,000 deep, culinary legends, including Charlie Trotter, Thomas Keller, Eric Ripert, Daniel Boulud, Terrence Brennan, Lydia Bastianich, Patricia Wells, and Gale Gand, share recipes inspired by their ardent love of the Bryant grape.<.p>

The cookbook features a foreword by wine connoisseur and restaurateur Park B. Smith, an introduction by distinguished chef Charlie Trotter, and four-color photography by Robert Holmes showcasing the Napa vineyard's landscape and wine-making activities.

Highlighted recipes include Artichoke and Radicchio Clafoutis, Wild Mushroom Lasagna, Pan-Roasted Venison with Red Wine-Braised Cabbage, Grilled Halibut with Caper-Lemon Sauce, Mussels in Chardonnay Lemon Thyme Butter, Cavatelli with Braised Duck, Crushed Avocado and Mesclun Salad, and Chocolate Decadence.

A portion of the royalties will be directed to the Bowery Mission in New York City, founded in 1978, a long-time provider of compassionate care and life-transforming opportunities for New York City's homeless.