Author: Jeff Morgan

ISNB: 1-59486-321-0

This is a very reasonably priced cookbook -- $35.00. It contains meals that are easily prepared and sound more than appetizing.

The PlumpJack story starts "back in 1992," when "a young food-and-wine-savvy entrepreneur named Gavin Newsom opened a small San Francisco wineshop with a mission to provide quality wines at reasonable prices. In the years that have passed, PlumpJack has grown to become a group of seven restaurants, two hotels, two wineshops, a winery, and a lounge -- all situated in three distinct California locations: San Francisco, Napa Valley, and the mountain retreat known as Squaw Valley, not far from Lake Tahoe. The name PlumpJack is a nod to Shakespeare's Jack Falstaff, a freewheeling character who appeared in a number of the Bard's plays. "PlumpJack" is the nickname that Queen Elizabeth affectionately bestowed on Falstaff, whose girth was the result of an honest love of all things edible."

Breakfast is, some say, the most important meal of the day. Boon Fly Donuts, better known to the French as beignets, are on the order of donut holes. From the high-gloss picture (as throughout the book), you can almost taste that they are better than at just any bakery because they are made at home. But, my favorite would have to be the "poached eggs with Canadian bacon, potato pancakes, and lemon/herb cream sauce."

And what would a meal be without a salad, soup, or side? Everything from Caesar Salad to butternut squash soup with fresh sage, to wild rice with mushrooms and toasted pine nuts will all wet your appetite. These are soothing foods that present well -- pleasing to the eyes and pallet.

Seafood is one of my favorite foods. Sea scallops with King Trumpet Mushrooms and Meyer Lemon relish and grilled Halibut with orange/fennel puree, asparagus, and warm Quinoa salad -- and if I knew what Monkfish was, I have no doubt that this would also be come a favorite.

Meats and poultry are a staple at our house. Everything from rabbit to chicken to lamb is covered. My favorite would have to be "southern fried chicken breasts with wild rice mushroom gravy and red vegetable hash."

And last, but certainly not least, is dessert. Two favorites -- chocolate/cognac truffles and peanut butter cookies! Even desserts have complimentary wines -- just as each of the selections above.

The ingredients are easily available at your local grocery, the instructions are easy step-by-step, and the book is beautifully done -- from the raised jacket lettering to the scrumptious pictures (including the scenery from the countryside and establishments).

The above review was contributed by: Sue Vogan, Writer & Author of NCO-No Compassion Observed: To read more of Sue's reviews Click Here