Mangiamo Let's Eat Cookbook Sebastiani Vineyards: Signed Cookbook

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Description: Some of America's finest wines are produced in California's beautiful Sonoma Valley. It is in this wine growing region that Sebastiani Vineyards, a third-generation family-owned winery, has earned worldwide recognition for the production of fine wines. The original vineyard was planted in 1825, by padres of the Mission de Sonoma and the winery was founded by Samuele Sebastiani in 1904. 

Sylvia Sebastiani's late husband, August Sebastiani, was a dynamic and highly regarded winemaker, presiding over the winery from 1944 to 1980. It is still very much a family affair as Sylvia's oldest son, Sam J. Sebastiani, is now president of Sebastiani Vineyards. In her more than 45 years of marriage to August, Mrs. Sebastiani accumulated the recipes found in this collection. Some are old Italian specialties dating back centuries; other taste delights, such as a delicious butter ball soup, were created in her own kitchen. There are interesting variations on familiar Italian themes -- including a favorite aunt's superb biscotti or Sylvia's own special version of osso buco, cioppino or calamari. 

Sylvia Sebastiani's culinary experimenting began as a young girl, and her cookbook benefits from her long experience. She offers hints for cooking meats, vegetables, soups and desserts. There are tips for removing a cake from a sticky pan, cutting cookie baking time in half, making rice whiter, etc., etc. 

Sylvia Sebastiani is a native of California. She and August were high school sweethearts. As she recalls it, every Sunday August would leave her with his mother while he went off to fish. This continued until they were married, when Sylvia was not quite nineteen. Then she began cooking those special Sunday dinners and August stayed home for the feasts! Marriage to a winemaker has given Mrs. Sebastiani an expertise in wine as well as in the kitchen. Her suggestions for beverage accompaniments are sprinkled throughout these pages. The Sebastiani Family Cookbook was written after years of urging by friends and relatives. Now, at last, Sylvia Sebastiani offers her mouth-watering recipes to a wide audience. 

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Condition: Good condition.