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OCTOBER 6, 1997

Home & Garden

John Sarich and company Celebrating the new book are Katie Sims, Chateau Ste. Michelle; John Sarich, author; and book publisher Barry Provorse

John Sarich Shares More Kitchen Secrets

  NW News Staff
   Chateau Ste. Michelle Culinary Director John Sarich's long awaited second cookbook is now available at area bookstores. "John Sarich at Chateau Ste. Michelle, For Cooks Who Love Wine" is a hardback containing 120 recipes under two headings; red wine, and white wine food suggestions. Grouped into suggested menus, the menus are divided into sub-categories based on their complexity; weekday, weekend, and celebration menus.
  
   Sarich uses wine as an ingredient in just about everything, from salad dressings to desserts. Most recipes are easy to prepare, and many of them are quick to fix. The book makes no health claims, but Sarich's recipes are prepared with small amounts of olive oil and his sauces are reduced stocks. Sarich cooks for a living, then he goes home to fix dinner, often for his two boys. He describes his life as full. "I travel more than most people, so when I'm home I like simple answers to everybody's daily question, like "What should I fix for dinner tonight."
  
   Both the new Sarich book, and his first book, John Sarich's Food & Wine of the Pacific Northwest, were produced by Woodinville resident Barry Provorse. The first book was published by his company, Documentary Book Publishers. Documentary Books is one of a hand-full of specialty companies that published corporate and institutional histories. Provorse has published, and sometimes written histories for some of the country's best know companies, like Chevron, Dow Jones, and PACCAR. His company also published the architectural history of the University of Washington campus. Cookbooks, including one for the Bon Marche, represented a new direction of his company. In 1996 Documentary Books merged with Seattle-based Sasquatch Books, and the new Sarich book displays the Sasquatch logo on its spine.
  
   "I view great cooks as artists. And for me, producing cookbooks is more an act of love than a contribution of the economy," said Provorse. During the book's sumptuous introduction last week at Chateau Ste. Michelle's Manor House Provorse commented that "Writers think with words, scientists with formulas, and mathematicians with numbers, but John Sarich thinks in flavors. He seems to instinctively know what herb to use with what meat or vegetable, or what spices go best with fresh fruit."