Yvette Zuniga Jemison

Food writer and recipe developer

I’ve enjoyed reading this mother-daughter written cookbook over and over again because of the way that the storytelling beautifully illustrates the life and hospitality provided by this Napa family. Annie and her mother, Margrit, create gorgeous seasonal menus that are mouthwatering just to read. Margrit’s hand painted menus that are scattered throughout the cookbook are truly a work of art. Frequently preparing Annie’s Caesar Salad with pan-roasted garlic and coddled-egg dressing actually helped me to master the art of coddled eggs.