Michele Jordan explores Sonoma's coast, country roads, and urban centers to uncover the best of its food and wine, from the shiitake mushrooms of Sebastopol and the raspberries of Forestville, to vineyards that rival those of Napa. There are recipes from appetizers and soups to pasta, seafood, meat, and dessert and the guide includes thematic outings as well as restaurant recommendations, seasonal events, and chapters on the wineries, cheese factories, speciality farms, and bakeries.