The Rancho Gordo Pozole Book

STEVE SANDO

Rancho Gordo Press

New, and pristine in every way. First Edition, First Printing of the 2019 Hardcover Edition of "The Rancho Gordo Heirloom Bean Guide", ISBN 9780578607542, by Steve Sando and Julia Newberry. As such, extraordinarily scarce as of this listing. Napa, CA: Rancho Gordo Press, 2019. Quarto, green cloth boards with white imprinting, glossy paper wraparound banner (removable) as issued, 184 pp. Color photography throughout. New and in flawless condition everywhere, stem to stern. See scans. The culinary phenomenon know as Rancho Gordo Beans has been growing in leaps and bounds under the ownership of Steve Sando - formerly a former web designer, Jazz radio disc jockey, and wholesaler of Esprit clothing - since 2001. The Rancho Gordo beans has in fact been 'discovered' somewhat prior to that, in Yountville, Ca, by noted chef Thomas Keller (French Laundry and Per Se restaurants). Though the Rancho Gordo company may re- issue this hardcover gem at some point in time, as the 2019 First Printing it appears to be more than scarce; it's downright rare. Ships in a stout, protective box, of course. A collector's example. There are other editions for use. LT9

The Rancho Gordo Heirloom Bean Guide

Steve Sando and Julia Newberry

Rancho Gordo Heirloom Bean Postcard

"Cassoulet is the culinary equivalent of turning straw into gold." -Kate Hill 
 From an authority on cassoulet and French charcuterie comes a collection of recipes, lore, and personal stories highlighting one of France's most celebrated, and controversial, dishes: the cassoulet. Imagine sitting around a table with selected good friends, approved family members, plenty of wine and a huge cassoulet, piping hot from the oven. With this book in hand, this fantasy is within reach. 
 Author Kate Hill, who runs charcuterie programs and courses at her home and school in France, the Kitchen-at-Camont, writes like a good friend helping you out over the phone as you attempt something just slightly beyond your culinary comfort level. Hill covers every detail that goes into cooking an authentic cassoulet, from the cooking vessel to the essential ingredients (beans, meat, and broth), to the cooking and serving of the finished dish. In addition to an in-depth recipe for classic cassoulet from Hill's town of Camont, she also indulges us with an all-duck cassoulet, a quicker pork-and-beans version and much more.

Cassoulet, A French Obsession

Hill, Kate

Rancho Gordo's Steve Sando and Julia Newberry share their recipes and secrets for foolproof mostly bean-based vegetarian cooking with over 60 recipes, plus tips and ideas to inspire you in your kitchen. 
 Because beans are the stars of the show, the recipes are organized by type of bean: white and light beans, medium-bodied beans, dark beans, and non-natives and grains. In each chapter, you'll find simple, unfussy recipes like Fennel, Potato and White Bean Soup; Christmas Lima Bean and Roasted Cauliflower Salad; and Chili sin Carne. 
 "Whether you're a strict vegetarian, someone looking to cut back on meat, or simply a fan of great, generous everyday food, The Rancho Gordo Vegetarian Kitchen is for you." -Georgeanne Brennan, author of A Pig in Provence and La Vie Rustic

The Rancho Gordo Vegetarian Kitchen

JULIA NEWBERRY

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Books by Rancho Gordo Press