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Victoria Wise

Victoria Wise
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After high school in Omaha, Nebraska, in the early 1960s, Victoria landed smack in the middle of the Free Speech Movement at UC Berkeley, where she was enrolled as a philosophy student.

Victoria Wise
Victoria's Featured Recipe
Arayahs Marinara Sauce

Click here for recipe

Once headed toward earning a doctorate in philosophy, Victoria Wise instead chose to follow her passion for food and cooking. On August 28, 1971, Victoria cooked the first-ever meal at Chez Panisse in Berkeley, California (it was a classic French dish, Duck with Olives).

 

From then, there was no stopping her. In 1973, she opened Pig-by-the-Tail Charcuterie, a landmark establishment that helped define Berkeley’s emerging "gourmet ghetto." She owned the shop for 12 years, then sold it to pursue writing and gardening.

 

Based on the dishes she created at Pig-by-the-Tail, Victoria wrote American Charcuterie: Recipes from Pig-by-the-Tail which was nominated for the James Beard Best Cookbook of the Year award in 1987. More cookbooks followed, some coauthored with Susanna Hoffman. Some of the titles are Good & Plenty: America’s New Home Cooking, Foods Of The World: Mexico,  The Vegetarian Table: Mexico, The Well-Filled Microwave Cookbook, The Vegetarian Table: Japan, The Pressure Cooker GourmetStories and Recipes from the Robert Mondavi Kitchen, The Armenian Table, The Gardeners' Community CookbookThe Olive and The Caper: Recipes, Gastronomy, and Lore of Greek Cooking, The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes, and Sausage: Recipes for Making and Cooking with Homemade Sausage.  Victoria’s most popular book was The Well-Filled Tortilla Cookbook (1990), which sold more than 263,000 copies.

 

Victoria has written for numerous magazines, including Food & Wine and Williams Sonoma's Taste.  She has made many television and radio appearances, given cooking demonstrations, and taught cooking classes around the nation to promote her books and share her joy in preparing and partaking of food.

 

Victoria continues to cook in a multi-ethnic style based on her extensive travels throughout the world. 

 

She lives in Oakland, California. Her website is www.wisekitchen.com

 

Latest Recipes

Basic Brown or Green Lentils

Brown lentils are the kind that come in packages in the pasta and grains section in the grocery store. Green lentils are the kind that co...

(1 Votes)

Pork and Clams Portugese Style

Such an esoteric combination as pork and clams would probably not have occurred to me out of the clear blue sky. But when my friend and s...

(1 Votes)

Arayahs Marinara Sauce

After her first trip to Italy, my sister, Arayah Jenanyan, came home with an exhilaration she described as having found her true origin. ...

(1 Votes)

Beet and Orange Soup with Mint, Orange Zest, and Sour Cream

Whether smooth or somewhat chunky (it’s really a matter of taste), this soup is an appetite opener, a hunger salve, a fulfilling warmth f...

(1 Votes)

Navy Bean and Ham Hock Soup

Dried small white beans, or pea beans, are a type of haricot bean, many varieties of which have been cultivated in the New World far 5,00...

(1 Votes)

Meat and Potatoes Korean Style

Korean dishes are sometimes thought to be “too hot to handle.” Spice is a factor, it’s true, but if you raise your palate thermometer hal...

(1 Votes)

Brined Pork Shoulder Roast with Fennel and Dried Figs

Pork loin cuts, center to end, are priced as though they were the preferred choice for tasty pork meat. The shoulder (or butt) of pork is...

(1 Votes)

American All-Beef Meat Loaf

Meat loaf holds a place somewhere between humble fare and exemplar of the best home cooking. It seems just about everyone likes it. But, ...

(1 Votes)

Quick Chicken with Garlic, Tarragon, and Red Wine

A dish with a history always attracts my attention. This one does, certainly, because it’s one from my own history beginning with my seco...

(1 Votes)

Halibut with Black Olive Butter Sauce

Halibut’s mild white flesh takes well to aromatic pressure steaming, which preserves its firm, flaky texture and unassertive flavor. Butt...

(1 Votes)

Baby Artichokes and Two Sauces

When artichokes are cooked on the stove top, lemon juice is often squeezed into the water, not only to keep the color bright, which doesn...

(1 Votes)

Asian Steamed Vegetable Pot with Silken Tofu

With the tofu, an Asian-style mix of steamed vegetables served with rice is a complete meal. Using daikon radish in rounds in the pot rat...

(1 Votes)

Wheat Berry Pilaf with Chanterelles and Fresh Fava Beans

Fresh peas could replace the fava beans and dried porcinis could be the mushrooms.

(1 Votes)

Chicken Broth

There are some distinct advantages to making chicken broth in the pressure cooker. First, there’s no volume lost to evaporation during co...

(1 Votes)

Lentil Salad with Feta Cheese and Walnut Oil

Fresh-cooked lentils, preferably the French green kind because they’re nuttier; feta cheese, preferably imported; and pure walnut oil. No...

(1 Votes)

Green Tomato Chutney

Of the numerous ways to prepare green tomatoes—fry them, pickle them, relish them, turn them into pie—this is one of my favorites. In gar...

(1 Votes)

Chawan Mushi, Japanese Savory Steamed Custard

Chawan mushi is a moist custard, considered a soup in Japanese cooking, and not meant to be unmolded. Chicken and shrimp are traditionall...

(1 Votes)

Arborio Rice Pudding with Rhubarb Strawberry Compote

Arborio rice is the best for a creamy, risotto-like pudding. For a slightly drier but nuttier and more perfumed version, use basmati or j...

(1 Votes)

Fresh Tomato Salsa

The basic salsa cruda of Mexican and Southwestern cooking everywhere is Fresh Tomato Salsa. Our special version of Fresh Tomato Salsa, wi...

(1 Votes)

South American Jalapeno-Parsley Salsa

Meat is as central to South American cuisine as it is to North American, and this typical salsa—a chimichurri—is a superb meat relish. I...

(1 Votes)

Green Olive-Cilantro Salsa

Need a switch from tortillas? Or maybe you’ve run out of them. Green Olive-Cilantro Salsa is excellent in a lettuce leaf taco. Stuff a l...

(1 Votes)

Roasted Red Pepper, Chili, and Pine Nut Sauce

One day we ate so much of our Roasted Red Pepper, Chili, and Pine Nut Sauce on chips, we had no room left for the lunch we had prepared....

(1 Votes)

Ancho Chili Sauce

Along with Salsa Cruda, Salsa Verde, and Ranchero, a dried chili sauce is one of the basics of tortilla cuisine. You can use any of a va...

(1 Votes)

Well-Filled Guacamole

Some of the best recipes for popular dishes are ones that contain an element of surprise. The Well-Filled Guacamole is such a dish. No t...

(1 Votes)

Chopped Avocado

When the avocado moved north to california and Florida gardens as a lush shade tree, only natives of Mexico and connoisseurs of Mexican b...

(1 Votes)

Toasted Pumpkin Seeds

Bright orange pumpkin is another native of Central America. Its flesh is consumed in late summer and fall, but its seeds serve year roun...

(1 Votes)

Dressed Cilantro

Use plain cilantro sprigs to enliven fillings; or chop cilantro leaves with lemon zest to make a south-of the-border sort of gremolata t...

(1 Votes)

Carnitas

Every Saturday throughout Mexico, people wait in line for the long-cooked pork “little meats” to appear in stores and stands. These hung...

(1 Votes)

Garlic-Roasted Lamb Shanks

We usually think of stewing a lamb shank, as in osso buco. But you can also treat the shank like a mini leg of lamb. It roasts to perfec...

(1 Votes)

Roast Chicken and Plantains

Ancho Chili Sauce, avocado, and pumpkin seeds turn spicy roast chicken into a rich seductive taco.

(1 Votes)

Turkish-Style Ground Turkey

In Istanbul, restaurants offer spicy ground meat fillers such as the one below enclosed in pita bread, but you often see the restaurateu...

(1 Votes)

Shrimp with Lemon-Chili Cream Sauce

Camarones is Spanish for shrimp. They range from tiny bay shrimp to medium transparent ones with tails that swing up in the air to ones ...

(1 Votes)

Tostada Sundae with Coffee-Caramel Sauce

No glass sundae cup here. Instead fill a crunchy flaky caramelized edible cup made from a tortilla with ice cream. Vanilla is basic; it ...

(1 Votes)
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