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Books on Food and Wine The Wine of California - Roy Andries De Groot, 1982. While perhaps not absolutely current, this is a fine work. The anchor for wine is Europe and this book shows the origins and history for the different grape stock. It also compares vintification of Europe to California. Highly recommended. The Breads of France by Bernard Clayton. What you need to know as a home baker. This is a finishing course for bread makers.

Home Desserts - Richard Sax, Chapters Publishing LTD, 1994. This is a collection that spans the range of modern and traditional recipes.

Steve's Pate E Mason Mock Foie Gras

• 8 ounces fresh chicken livers trimmed and cut into same size pieces
• 2 tablespoon butter
• ¼cup finely diced shallots
• Flour for dredging livers
• Salt
• White pepper
• Chopped Thyme
• Chopped Sage
• 1 large container of whipped sweet butter
• ¼cup Napoleon Brandy
• 1 tablespoon of Cream Sherry
• 1 Teaspoon of sugar
• Black truffles (if you have them)

Dredge chicken livers in flour, shake of excess. Season with Salt pepper, sage thyme, and sauté with shallots quickly in 2 tablespoon butter about 3 minutes until just done.

Deglaze with ¼ cup Napoleon Brandy and 1 tablespoon of Cream Sherry. Add sugar, stir then cool. Remove livers and reduce liquid by half. Cool. When at room temperature, process whipped sweet butter and all other ingredients in the Cusinart until finely blended into a smooth paste. Taste to correct seasoning. Add finely sliced black truffles if you have them. Do not use canned ones. They are not worth the effort.

Turn into a decorative pate loaf. Chill for 8 hours. Decorate with blanched vegetable cut in thin slices and shapes then sealed with clarified chicken aspic. (Chicken stock and gelatin) Serve with wheat thins or Melba toasts.

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