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Lee Bailey's bundle of 3 magnificent picture cook books Mint - $100 (Santa Barbara)

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condition: excellent

1) California Country Wine Cooking Hardcover Like New
2) City Food
3) Southern Food & Plantation Houses

1) Lee Bailey's California Country Wine Cooking Hardcover Like New with one exception
Tear on back of dust jacket, see photo.

Lee went to California and put together menus that vividly capture the personalities of 23 wineries. There are two trademark special sections: one offers the best recipes from the wine country's most talented chefs; the other, simple guidelines and thoughts on serving wine. 250 full-color photographs.

Hardcover: 176 pages
Publisher: Clarkson Potter; 1st edition (March 13, 1991)
ISBN-10: 0517574500
Product Dimensions: 11.3 x 9.5 x 0.7 inches
Shipping Weight: 2.6 pounds

Lee Bailey's California Wine Country Cooking
by Lee Bailey
Photographs by Tom Eckerle
Jo,
With his usual charm and ease, Lee Bailey has put together menus and recipes that vividly capture the personalities of twenty-three wineries and mirror the way America wants to eat and entertain.

Lee Bailey has been visiting northern California since the mid-1970s, and he has watched the region's tranquil valleys and gentle hills yield an almost endless variety of produce and culinary innovation. This amalgam of imagination in the kitchen and experimentation in the garden has resulted in a way of cooking that is perfectly in tune with today's evolving palates and busy schedules. Based on freshness, diversity, and abundance, this is cooking that prides itself on spontaneity, unpretentiousness, and simplicity.

There are wonderful recipes—as simple as Tomatillo Soup with Cilantro and Orange or as intricate as a cold king salmon dressed for a party. Menus include a casual family reunion picnic of grilled duck sausages, corn pancakes, and fresh applesauce at Alexander Valley Vineyards. A dinner of Ham and Rye Fritters, Brioche with Mushrooms, and Champagne Rabbit with Apple and Green Pear Chutney is accompanied by an assortment of Schramsberg's champagnes; Mondavi's Pinot Noir and Cabernet Sauvignon are served with Leek and Goat Cheese Pie, Roast Beef Tenderloin Steak, and Penne with Broiled Ratatouille Vegetables. At Buena Vista there's breakfast after a balloon ride; a formal dinner at Monticello concludes with a delicious Almond Tart served with Apricot Ice Cream. And in a special section called "Star Turns," Lee includes recipes from Charles Saunders, Mark Malicki, Diane Pariseau, and other of the wine country's dedicated, energetic, and highly talented chefs.

Now about wine. Each menu is accompanied by a wine list, but Lee thinks personal taste should be your guide. So he talked about wines with the professionals, and their no-nonsense comments—along with Lee's reactions—help us understand some of the whys behind pairing food and wine. In addition, there's another special section; "Wine Do's and Don'ts" offers some simple guidelines and thoughts on tasting wines.

So forget overwrought food. Forget artifice. It's back to basics—but basics as you never quite knew them. In short, welcome to Lee Bailey's California Wine Country Cooking.

LEE BAILEY is the author of nine books about food and entertaining. He writes monthly columns for Food & Wine and USA Weekend, and he contributes articles to many major magazines.
Mr. Bailey owns a home furnishings shop in Saks Fifth Avenue in New York City and selected branches across the country. He lives in New York City, on eastern Long Island, and in Miami.

Also by Lee Bailey
Country Weekends
City Food
Country Flowers
Good Parties
Country Desserts
Soup Meals
Small Bouquets
Southern Food & Plantation Houses
Jacket photograph by Tom Eckerle Jacket design by Hans Teensma/Impress
Clarkson Potter/Publishers

Gorgeous looking, and great recipes
Lee Bailey writes gorgeous books, that's the first thing you notice, but once you've tried his recipes you will find that all you have to do is open the book, follow his straightforward directions and you have a terrific meal. Your go-to guy for important dinner parties, he outdoes himself in this book adding wine and California style. In this book, he visits top California vineyards to cook with their chefs and their wines. This book is organized with complete menus which is great and saves organizing time, but you'll find yourself picking and choosing anyway since the choices are so good. Get this book and have a party!

Combination of creativity and beautiful photographs
His recipes expresses creativity and imagination for the busy working folk in today's society. His combination of simplicity and freshest ingredients is attractive. Also, Lee's pairing of food and wine leaves the guess work out of recipes.

Contents
Introduction
Lunch in the Atrium
Cain Cellars
A Fall Dinner
Iron Horse Vineyards
An Hors d'Oeuvre and Dessert Party
Beringer Vineyards
A Healthful Celebration Dinner
Cakebread Cellars
A Champagne Dinner
Schramsberg Vineyards & Cellars
Lunch Under Grandmother's Arbor
Beaulieu Vineyard
A Balloon Ride Breakfast
Buena Vista Winery & Vineyards
A California-Mexican Feast
Matanzas Creek Winery
Dinner in the Gallery
Hess Collection Winery
Lunch and an Afternoon of Croquet
Sonoma-Cutrer Vineyards
An Elegant Dinner at the Winery
Monticello Cellars
Sunday Supper

Fetzer Vineyards
Lunch in the Vineyard
Louis M. Martini Winery
A Hearty Spring Dinner
Robert Mondavi Winery
A Seasonal Dinner
Stag's Leap Wine Cellars
A Family Reunion Lunch
Alexander Valley Vineyards
Some Salads, Pastas, and Wines
Inglenook-Napa Valley
A Sunday Lunch on the Lawn
Newton Vineyard
A Little Formal Outdoor Dinner
Ferrari-Carano Vineyards and Winery
Indian Summer Supper
Quivira Vineyards
A Formal Dinner at Home
Jordan Vineyard & Winery
Rollie's Family Favorites
Heitz Wine Cellars
A Special Dinner for Friends
Trefethen Vineyards
Star Turns
Wine Dos and Don'ts
The Pantry
Index


2) Lee Bailey’s City Food - Very Good Condition Cookbook
Recipes for Good Food and Easy Living

Photographs by Joshua Green
Foreword by Geraldine Stutz

Lee Bailey, whose previous book, Lee Bailey's Country Weekends, won an R. T. French Tastemaker Award for Best Cookbook of 1983, now turns his attention from the country to the city. Lee Bailey's City Food is about a totally new style of cooking and entertaining, making use of the wonderful variety and abundance of ingredients available today in American cities (and increasingly available everywhere else). With inimitable Bailey flair, he combines international dishes (both traditional and new) with regional American recipes to create truly original menus of unprecedented sophistication, appeal, and surprise.

Mexican carrot and tomato soup and Italian pasta with golden caviar; Maryland crab cakes with red salsa and lentils with chèvre; Tandoori chicken and Russian white bean and walnut salad; curried lamb pie and steamed carrots with apricots—these are just a few examples of Lee Bailey's delicious menus, all of which are photographed by Joshua Greene in glorious city settings, from grand and elegant apartments to cozy rooftop gardens.

As always, Lee Bailey emphasizes entertaining guests with ease and a minimum of fuss, and the book is filled with sound practical advice and advance preparation tips.

Lee Bailey's fresh, simple, appealing style makes for new menus and presentation ideas that will inspire cooks everywhere.

Lee Bailey is the author of the award-winning Lee Bailey's Country Weekends. He is a designer who owns the popular home-furnishings shop at Henri Bendel's in New York City, and his work has frequently been featured in such magazines as Vogue, House & Garden, House Beautiful, and New York magazine.

Mr. Bailey divides his time between a country home on eastern Long Island and a city apartment in New York. He is at work on his third book, Country Flowers.

Jacket design by Rochelle Udell
Clarkson N. Potter, Inc./Publishers
201 East 50th Street
New York, New York 10022
Printed in Japan

Contents
Acknowledgments viii
Foreword by Geraldine Stutz ix Introduction xi
LUNCHES
In a Sunny Dining Room 5 In a One-Room Space 8
In a Formal Dining Room 12 Overlooking the River 20
Dinners
Weeknight Dinners 26
Weekend Dinners 27
At Twilight 29
On a Rainy Night 33
In a Tree-Shaded Apartment 36
In a Nostalgic Place 40
On a Summer Night 44
In the Kitchen 49
In a Painter's Loft 53
In a Small Living Room 56
In Maryland-Mex Style 61

Picnics
City Picnics 66
Night Picnics
Country Picnics
On a Ferry 69
Rowing in the Park 7
Theater in the Park 7
A Fourth of July Concert
At a Country Museum
In the Woods 88

Special Occasions
Dinners For Swells 98
Celebration Dinners 99
A Simple Swell Dinner 101
A Swell Swell Dinner 104
A Small Celebration 113
An Expandable Winter Feast 117
On Moving Day 120
Sunday Food
Late Breakfasts 126
Early Suppers 127
In a Country-in-the-City Apartment 128
On a Rooftop Terrace 133
In a City Garden 136
Ina Cozy Spot 140
English Desserts 146
City Flowers 147
Index 154


3) Lee Bailey's Southern Food & Plantation Houses Good Condition
Wrinkled dust jacket along the top edge, no tears or marks

Over the years Lee Bailey has often visited Natchez, Mississippi, home of his favorite Aunt Freddie and her family. And on every visit he has been struck anew by the warmth and charm of the place, and by the fresh, wonderful food to be savored there. So it was that on a recent trip he decided to put together the best recipes of Natchez into menus and photograph them in nineteen of the city's majestic antebellum plantations.

Mr. Bailey enlisted the help of the Pilgrimage Garden Club, which has been organizing tours of these homes since 1932, and the result is a glorious celebration of Natchez and its long tradition of great American cooking.

Simple and satisfying, the food of Natchez makes use of an abundance of fresh fruits and vegetables, game, river fish, and seafood from the Gulf. Consider such delicacies as Pan-Sautéed Catfish Fillets with Parsley-Pecan Sauce; Tarragon Creamed River Shrimp and Chicken; Roast Venison with Hunter's Sauce; Gumbo Pot Pie with Salt Corn Bread Crust; Sweet Potato Biscuits; Corn and Oyster Chowder; Deep-Dish Dewberry Pie with Cream; and Bourbon-Mint Ice Cream. Some of the recipes are traditional and others are updated versions of down-home favorites.

There are casual lunches under the trees, elegant dinners in the library, Sunday suppers and fish frys, barbecues, buffets, a hunt breakfast, and more—all photographed in lush surroundings that remind us of a time when the pace of life was slower and entertaining was gracious and dignified.

Natchez, Mississippi, is truly a special place, beautiful and rich with history. In Lee Bailey's Southern Food and Plantation Houses we glimpse its past and gain a new appreciation for the food that has been beloved of Southerners for more than Lee Bailey, a native of Louisiana, is the author of six other books: Country Weekends, City Food, Country Flowers, Good Parties, Country Desserts, and Souk Meals. He writes a monthly column for Food & Wine magazine and has also contributed articles to Vogue, Australian Vogue, House & Garden, the New York Times, the Los Angeles Times, New York magazine, and other publications.

Mr. Bailey owns a home furnishings shop at Saks Fifth Avenue in New York City and selected branches across the country. He lives in New York City and eastern Long Island.
Jacket photographs by Tom Eckerle Jacket design by Hans Teensma

CONTENTS
Introduction
12
Natchez Bouquets
17
Informal Dinner at Stanton Hall
26
Elgin Barbecue
37
Old-Fashioned Dinner at Hawthorne
45
Crawfish Dinner at Banker's House
50
Summer Dinner at Mistletoe
6o
Lunch in the Belvedere at Monmouth
69
Buffet Party at Oakland
76
Lunch Under the Trees at Edgewood
85
Sunday Dinner at Cherokee
90
Vegetable Dinner at Green Leaves
9
Lunch on the Screened Porch at Hope Farm
106
Hunt Breakfast at Dunleith
II 5
Formal Dinner at Montaigne
124
Hunter's Buffet Supper at D'Evereux
133
Dinner on the Gallery at the Elms
138
Early Supper at Lansdowne
147
Wild Duck Dinner at Routhland
154
Festive Supper at Twin Oaks
161
Fall Supper at Linden
168
Natchez Desserts
Index

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