Plats du Jour: The girl & the fig's Journey Through the Seasons in Wine Country

In this her second cookbook, Bernstein%E2%80%94chef and proprietor of the girl & the fig and other restaurants in Sonoma, Calif.%E2%80%94presents 28 three-course meals arranged by season and based on the French custom of daily set menus. Recipes for more than 100 starters, main dishes, and desserts call for a cornucopia of organic fruits and vegetables, but meat and dairy%E2%80%94and, of course, figs%E2%80%94are the centerpieces of many recipes, e.g., confits of duck and rabbit, wild boar ragout, sweetbreads, pots du cr%C3%A8me, custards, and cr%C3%A8me br%C3%BBl%C3%A9e. Although Bernstein claims simplicity in her approach, considerable behind-the-scenes work is required for these sophisticated dishes. Fortunately, the promise of these meals%E2%80%94truly rich and rarified experiences%E2%80%94will provide readers the incentive to source ingredients, select cheese and wine, and adapt recipes to local seasonal fare. The cookbook's artful design invites readers to savor tempting food photographs, study sidebars on cheese, cured meats, and wine, and read longer sections about the author's collaborators, branded ventures, and method of growing a business. Together with her rousing commitment to Sonoma, the author's passion will likely spark readers to create their own culinary treasures.