Whats wine country cooking?
It’s a Mediterranean-influenced way of cooking. Lots of olive oil, garlic, fresh produce, artisanal cheeses, rustic bread, all served with wine. As I say in the book, it’s about keeping things simple and focusing on the goodness of the ingredients. It’s also about slowing down a little, having leisurely lunches and dinners but without having to spend hours shopping or in the kitchen. Wine plays a big part in the book. It’s part of the whole process of slowing down and tasting and smelling and involving all of the senses. I make wine suggestions in the book for every dish, but I also encourage you to forget about the white-with-chicken, red-with-meat rules. Just pay attention to how all the components of a dish go together. And drink wines you like. Are the recipes Mediterranean classics? They’re my own versions, a twist on classics so that you end up with a ‘Wow!’ dish, as opposed to an ‘Oh, that’s interesting’ dish. What are some ‘Wow’ twists? Linguine with Goat Cheese and Arugula. I
