Season Cookbook Collection

There’s a fresh, relaxed way of cooking going on in the California wine country. It’s about crafting food that starts with what’s growing in the soil, grazing in the fields, and swimming in the sea.

Season Cookbook Collection

In Season, chefs Justin Wangler and Tracey Shepos Cenami and pastry chef Robert “Buttercup” Nieto share more than a hundred of their favorite recipes for everything from special occasions to everyday meals. You’ll find complete menus and ideas for seasonal celebrations—from a springtime garden party and a stress-free summer picnic to an autumn harvest celebration and a holiday finger-food feast—plus a year’s supply of seasonal starters, salads, soups, sides, mains, and desserts. With tips on growing and sourcing produce from master culinary gardener Tucker “Farmer T” Taylor, and wine-pairing notes from master sommelier Michael Jordan, this is more than a cookbook. It’s a kitchen companion you’ll turn to each winter, spring, summer, and fall for inspiration.

“This is more than a cookbook. It brings to life the Jackson Family’s philosophy that everything starts with the soil. It’s a carefully crafted reflection of today’s wine country farming, cooking, and entertaining— a guide to celebrating seasonal bounty with simple, sophisticated recipes paired with wonderful wines.”

Thomas Keller Chef / Owner of The French Laundry, Bouchon & Per Se
Seared Flat Iron Steak with Spigarello & Cherry Tomatoes

Season is a reflection of today’s wine country cooking at its best.

Whether you grow your own produce, look forward to your weekly CSA delivery, or shop your local farmers’ market, if you love food and wine that celebrate the best of every season, this book will add a world of fresh flavors and ideas to the way you cook, eat, and entertain.

Scafata, Slow Cooked Egg

Featuring recipes such as:

  • Peach Toast with Garden Honey & Spicy Bush Basil
  • Purple Potato Salad with Peas, Dill & Tarragon
  • Beet Pasta with Ham Hock & Brussels Sprout Leaves
  • Cherry Clafoutis with Tarragon Whipped Cream
  • Roasted Salmon with Artichoke Barigoule & Sorrel Aioli
  • Seared Flat Iron Steak with Spigarello & Cherry Tomatoes
  • Charred Calamari, White Bean & Chorizo Salad

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Season Cookbook Table