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Bread Winner



Any Thomas Keller enthusiast who waits in a Disneyland-long line to get into Yountville’s Bouchon Bakery will know that the bakery’s new cookbook—much like the treats behind the door—is a gift to behold. From the signature Parisian baguettes to the sentimental ode to Keller’s mother’s pecan sandies, there’s a recipe for everyone, as well as tips and tricks like weighing eggs and freezing cake to enrich its flavor. (Who knew?) If words like “rum-soaked raisins” don’t make your mouth water, the stunning images of the end results surely will. The secret to mastering Keller’s creations? Kneading between the lines, of course. bouchonbakery.com/book.

 

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Four New Wine Country Restaurants

These restaurants are bound to delight your taste buds.

A Sophisticate Palate

In this day and age of Iron Chef and Rachael Ray, everyone thinks they're a chef - or wants to learn to be one. Evolving with this culinary trend, the prestigious California Institute of America at Greystone is expanding its nonprofessional programs, offering a wide range of ways to introduce the amateur chef to the bounty of Wine Country.

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Enjoy the bounty of wine country—and take some of its culinary secrets home with you.

French Toast

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Good Wine, on Tap

Following wineries’ success with screw caps, restaurants and bars try their hand at making wine more accessible
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