Seasons of the Vineyard: A Year of Celebrations and Recipes from the Robert Mondavi Winery

In prose that echoes publicist's copy, Mondavi and Biever, his wife, aided by cookbook writer Dille, plug the Napa Valley and its wineries, particularly the gigantic Robert Mondavi Winery. Each of four sections-Autumn, Winter, Spring and Summer-opens with a third-person, personal, somewhat self-congratulatory essay (""Robert's and Margrit's early lives fostered an inclusive view of the relationships that make family""). Once they get by such flapdoodle, readers will find some tantalizing recipes, many of which-e.g., Moulard Duck Breast with Cabernet Thyme Sauce; Grilled Leg of Lamb with Pinot Noir Sauce; and Pine Nut and Basil-Crusted Salmon with Chardonnay Sauce-call, unsurprisingly, for wine. Scattered throughout are full menus. Classical Concert Lunch includes Dungeness Crab Cakes with Jalapeno Mayonnaise and Filet of Beef with Cabernet Sauvignon Sauce and Arugula Butter. Although tips for matching wines with food are helpful and individual recipes stand out, this volume seems aimed more at promoting a Mondavi-country gestalt than at extolling the foods that go with it. Author tour. (May)