Sondra Bernstein earned her degree in restaurant management from the Restaurant School in Philadelphia. She managed several different restaurants on the East Coast, as well as the Viansa Winery in Sonoma, before opening the first girl & the fig location in 1997. She lives in Kenwood, California, with her two dogs.
Karen MacNeil wine consultant and author of The Wine Bible In the
girl & the fig Cookbook, Sondra Bernstein perfectly captures the
simple lusciousness of wine country cooking. Inspiring, soulful,
and full of tempting flavors, this is a cookbook guaranteed to make
you want to drop everything and go cook.
Anthony Dias Blue Wine and Spirits Editor, Bon Appétit magazine;
host of the nationally syndicated radio show The Lifestyle Minute
If you can't manage to be in Sonoma during harvest this year, the
next best thing is to have Sondra Bernstein's delicious book by
your side. Her flavorful food is intelligently crafted and allows
the true flavors of fresh, seasonal ingredients to shine through.
These hearty, rustic recipes epitomize the richness and intensity
of the wine country experience.
John Ash internationally recognized chef, educator, author, and one
of the creators of California Wine Country Cuisine I've dined at
the girl & the fig many times over the past few years. I love the
food and atmosphere that Sondra has created, and John's cooking is
a hallmark of what great food should be: approachable and full of
flavor. The cookbook is the same, and both beginner as well as
seasoned cooks will find lots of tasty treasures in it.
Kathleen Hill coauthor of Sonoma Valley -- The Secret Wine Country
Sondra Bernstein is the earthmother of Sonoma Cuisine. With
contributions from John Toulze, the best self-taught chef anywhere,
Sondra's the girl & the fig Cookbook is the earthmother of wine
country cookbooks!
Marie Simmons author of The Good Egg and Fig Heaven: 70 Recipes for
the World's Most Luscious Fruit Like Sondra and her restaurant, the
girl & the fig Cookbook is lively, fun, and lovable.
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