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From the Earth to the Table: John Ash's Wine Country Cuisine

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CHEF JOHN ASH
John Ash
John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

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"Teaching has come to be the thing I love most in life..." Chef John Ash

About Chef John Ash
http://www.chefjohnash.com/

John Ash, an internationally recognized chef, educator, and author, is credited as one of the creators of Wine Country Cuisine.

Ash first came to national prominence in 1985 when he was selected by Food & Wine magazine as one of America's "hot new chefs." John Ash & Co. (fresh Wine Country cuisine emphasizing Sonoma County's - Santa Rosa, CA - seasonal bounty and an award-winning wine list featuring 450 selections.) continues to earn outstanding kudos today, and is regularly recognized as one of America's best fine dining restaurants by leading critics and publications.

Ash joined Fetzer Vineyards in 1990 as their Culinary Director and has gained national prominence as a food and wine educator.

John holds wine training and cooking classes on the winery property and throughout the world. He has worked to de-mystify wine for countless wine professionals and consumers in the last decade. In 1999, Ash was named Dean of the Brown-Forman Center for Global Wine Education, overseeing one of the most comprehensive professional educational programs in the wine industry.

Ash teaches regularly at professional institutions such as The Culinary Institute of America (CIA) at Greystone. He also home chefs at cooking schools all around the world including The Disney Institute, Sur La Table, cruise lines such as Crystal Cruises, and at important food and wine events such as Florida Winefest, Taste of the Nation, Telluride and others. Various restaurant and hotel groups consult with John Ash in the development of new menus and concepts.

From the Earth to the Table: John Ash's Wine Country Cuisine (Dutton - in 1996) was awarded the prestigious Julia Child Award as "Best American Cookbook" and "Cookbook of the Year" in 1996 by the International Association of Culinary Professionals.

Ash frequently contributes to publications such as Bon Appétit and Fine Cooking. He was the Contributing Author to the latest revision of Joy of Cooking. He writes a regular column for the Los Angeles Times Syndicate and contributes to The New York Times Web site, Winetoday.com. He was featured for two years on The Television Food Network with his own show "John Ash" and has had a live radio show in Northern California for the past 14 years.

In addition to his role with Fetzer Vineyards and Brown-Forman Wine Group, Ash has been spokesperson for a number of food-related organizations such as Chilean Fresh Fruit Marketing Association, California Raisin and Prune Boards, Chinet, Muir Glen Organics and Real California Cheese (part of California Milk Advisory Board).

John Ash is a passionate spokesman for ethical and sustainable food issues.

 

Cookbooks Authored by Chef John Ash


Winner of the Julia Child
"Cookbook of the Year"
from the IACP

From the Earth to the Table: John Ash's Wine Country Cuisine
One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.

Winner of the 2005 James Beard Foundation Award
John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher
Chef John Ash

American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats
American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats
Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

 

Recipes by Chef John Ash
These Recipes are Free to copy for personal use.

Grilled Shrimp With Sangrita

Grilling Recipes from Around the World:

Nut Recipes from Several Cuisines:

Simple Sauces

Simple Sauces: Delicious and Healthy:

Thai Style Tomato Soup

Recipes which reflect global flavors that go with sauvignon blancs (a green-skinned grape variety which originates from the Bordeaux region of France) wines:

Love and Sensuality Recipes:

 

More Chefs

 

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*Note: These recipes are supplied as a convenience to you and may not be sold, used to incentivize any product, program or anything else and are the sole property of the authors. Permission to reprint information in whole or in part contained on this site is granted, provided customary credit is given. Some of the Recipes contained within these pages have been personally tested, most have not - however, they sure sound good! As always, YOU are the ultimate judge! Please let us know what you think! Copy for your personal Recipe Book and Enjoy. Wherever possible, the option to purchase the author’s books has been made available.

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