About the Cookbook
The Winemakers' Cooking Companion cookbook includes over 100 recipes from winemakers, winery chefs and winery owners from 18 countries. Author T. Mullen compiled these recipes over several years, test cooking them and arranging them according to season. Measuring units are both American and metric, and vegetarian and vegan recipes are identified.
The premise of the book is that those working in the world of wine have developed their sense of taste—which can also apply to food.
Work on this book began a decade ago.
The idea came while I sat in the shade of a tree in the garden of a Bordeaux winemaking couple. They served Zucchini Cucumber Gazpacho on a hot spring day, together with glasses of Chablis wine. Suddenly a notion came— winemakers have developed their senses of taste. Surely that also applies to food?
To find out, I collected the recipes that form this book.
(which also enters you to win free copies
of other T. Mullen books, including Vino Voices
and River of Rome)
Already a member? Sign in above—then reply to an email from me (or email me directly at roundwoodpress@gmail.com) saying:
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I’ll then add you to the notification list as well as raffle for giveaway books.
Subconsciously, the idea may also have originated years earlier when I wrote a fictional book titled River of Tuscany. One chapter is based on the life of Pelligrino Artusi—a 19th century Romagna born (and later Florence based) silk merchant who traveled throughout Tuscany and other regions of Italy for business. He ate at small family owned trattoria restaurants and considered much of the food delicious. He decided to collect family recipes and then self-published a now famous book titled La Scienza in cucina e l'Arte di mangiar bene—or, Science in The Kitchen and The Art of Eating Well.
Click here, or the 'Testimonials' tab, to read glowing reviews about the Winemakers' Cooking Companion cookbook from more than 20 professionals who work in the fields of wine and food.
Testimonials from Professionals—
The following people working in the world of food and wine have added glowing reviews about The Winemakers' Cooking Companion cookbook.
“Tom Mullen is a compelling writer and can articulate impressions with clarity and feeling. Tom happens to love food and wine—anything he writes on either subject is required reading.”
—Chris Phelps, winemaker of 100-point Ad Vivum Cabernet Sauvignon, Napa Valley, California
“Thank you for including our recipe—a delicious dish!”
—Chef Gordon Manuel, owner of Soloist Consulting, Western Cape, South Africa
“Practical yet poetic, T. Mullen takes us on a culinary journey to a hundred wine producers, delivering delicious and beautifully photographed recipes with thoughtful wine recommendations. For those who love good food and wine—creatively brought together to elevate both.”
—Sarah Marsh, Master of Wine, wine critic and Burgundy correspondent for World of Fine Wine Magazine
“Winemakers are also excellent cooks! Through many travels around the world of wine Tom Mullen shares a distilled selection of the best family recipes found in vineyards—perfectly paired with a glass of local wine.”
—Gabrielle Vizzavona, author of Petit éloge du vin and French wine television personality
“A global collection of winery-related recipes so readers can share love of food, wine, travel, and adventure. The Winemakers' Cooking Companion is finally here—more than 100 recipes from 18 countries together with beautiful illustrations, easy-to-follow directions, and well-chosen wine pairing suggestions. Grab your chef's knife and corkscrew and join Tom Mullen on his culinary world tour.”
—Mike Veseth, editor of The Wine Economist newsletter and author of Around the World in Eighty Wines
“It is just amazing!”
—Juan Diez Bulnes, winemaker at Bodegas Bernabeleva, Central Plateau Wine Region, Spain
“The Winemakers’ Cooking Companion by T. Mullen reveals recipes direct from cellars around the world for foods and dishes that pair perfectly each winemaker’s wines. If wine and food are inseparable, then T. Mullen’s excellent book brings the vineyard directly into the kitchen.”
—Marc Millon, author of Italy in a Wineglass: The Taste of History; Guild of Food Writers Drinks Writer Award 2025; World Gourmand Awards 2025 Best Wine History Book
“The Winemakers’ Cooking Companion elegantly illustrates the natural link between wine culture and fine cuisine. Through these inspired and accessible recipes, the book celebrates seasonality, the precision of flavors, and the art of pairing. A refined source of inspiration for all those who love to think about wine at the table.”
—Emily Seguy, French wine and tea sommelier, winemaker and wine educator
“An engaging collection of recipes from an impressive roster of wineries across the world, woven with snippets of stories, cooking tips and fitting wine suggestions. Written by a wine lover for wine lovers, this compendium for all seasons includes crowd-pleasing classic dishes as well as unusual combinations.”
—Kate Hawkings, author of Aperitif: A Spirited Guide to the Drinks, History and Culture of the Aperitif;
“My father’s paella, featured in this book, reflects the same philosophy that guides our wines: honest ingredients, authenticity, and the joy of bringing people together around a table. At Mas Blanch I Jové, wine has always been inseparable from family, landscape, and shared meals.”
—Sara Jové, co-owner of Mas Blanch I Jové winery, Costers del Segre, Catalonia, Spain
“Tom’s passion for the art of taste has culminated in a book that seamlessly combines the pleasures of food and drink. The idea of inviting prominent players from the wine industry to unveil some of their culinary secrets is simply delightful. Reading this book is a truly indulgent experience, made all the better by recipes exquisitely described—so tempting and easy to bring to life.”
—Gilles Berdin, French author of 18 books in the Bottle with Winemaker series
“Contributing to this beautiful cookbook during my time at Herzog Estate was a true honor. Standing alongside winemakers from all around the world who share a similar belief that wine is never just a drink, it’s part of the joy of bringing people together. These recipes capture the spirit of winemaking: long days, generous meals and bottles opened with purpose. Those years at Herzog Estate shaped how I make my own wine today, always with people and shared experiences in mind. For me, great wine doesn’t sit beside a meal, it completes it.”
—Ashleigh Barrowman, chef and owner of biodynamic Siren Wines, Marlborough, New Zealand
“This book connects wine lovers around the world through the universal language of gastronomy. As winemakers, we know that a passion for flavor and balance extends naturally from the winery to the table. A book that deserves a place in the kitchen of every wine lover.”
—Lauren Rosillo, winemaker at Familia Martínez-Bujanda, Rioja, Spain
“The Winemakers’ Cooking Companion is a beautifully conceived collection that captures the natural relationship between wine and food through the hands and palates of those who live it every day. This is a book that will live as comfortably in the kitchen as it does on the coffee table—a genuine companion for anyone who loves fine wine and thoughtful, authentic cooking.”
—Kevin Grant, winemaker & co-owner, Ataraxia Wines, Hemel-en-Aarde, South Africa
“In Mediterranean culture wine is enjoyed by accompanying and enhancing gastronomy and human connection. What could be better than enjoying a delicious meal, served with a good wine, and savoring it in good company?”
—Jose Abalde, winemaker at Bodega Terramoll, Balearic Islands, Spain
“A true gastronomic masterpiece! This book is an exciting journey through the most authentic flavors of Italian cuisine, expertly paired with wine pairings that enhance every nuance. The recipes are described with passion and clarity, making every page a source of tangible inspiration. Tom Mullen, a great expert and traveler, has a love for food and wine that shines through in every detail: this work is more than just a culinary guide—it is an experience to be enjoyed with all the senses.”
—Eugenia Braschi, sommelier and wine educator, Florence, Italy
“Cooking from this book feels like hosting a perfect dinner party—warm aromas, good conversation, and a glass of wine that suddenly tastes even better. It’s soulful, inviting, and meant to be shared.”
—Louis Maurer, winemaker at Bear Creek Winery, Homer, Alaska
“A magnificent book that brings together recipes from 18 countries. Equally excellent are the wine suggestions for recipes. Perfect pairings.”
—André Pereira, Caminho das Palavras publisher of Wines and Snacks book series, Lisbon, Portugal
“This delightful cookbook/cooking companion is a mouthwatering celebration of the magic of taste. Each page is an invitation to the table where traditions and flavors intertwine. Dishes are personal and authentic—rooted in vineyards, harvest tables and family gatherings. It’s a culinary journey and a must-have for anyone who loves the connection between food, wine and the people who bring them to life.”
—Sally Evans, winemaker and owner of Château George 7 in Bordeaux, France & author of Make the Midlife Move
“Beautifully captures the connection between great wine and great food. Inspiring recipes from winemakers, winery chefs and owners from around the world gathered into one thoughtful, seasonal collection. Reflects creativity, generosity and shared passion that defines the global wine community. I am delighted to be amongst those who contributed.”
—Emma Easthope, co-owner of Easthope Family Winegrowers, Hawke's Bay, New Zealand
“Blending a fine wine is a creative process akin to a chef utilizing a spice rack. Winemakers are usually excellent cooks. One of my favorite wine books is really a cookbook: Favorite Recipes of California Winemakers, published by the now defunct California Wine Advisory Board way back in 1963. But it's dated. The Winemakers’ Cooking Companion is at another level, however, with recipes from wineries in eighteen countries organized by season. Having tasted Chenin Blanc in South Africa and Port in Portugal with Tom Mullen, not only do I love the premise of this book—I'm thrilled he made it happen. Here's to the joy of discovery and to sharing peak wine and food experiences.”
—Cyril Penn, Editor of Wine Business Monthly, Sonoma, California, USA
Foreward to The Winemakers' Cooking Companion
Some cookbooks teach you how to cook. Some tell stories.
Every so often, one comes along that invites you into a way of life.
The Winemaker’s Cooking Companion cookbook does all three.
Tom Mullen has created something special here: a collection that reflects not just recipes, but relationships between food and wine, seasons and senses, winemakers and their kitchens. With recipes collected across America, Europe, Asia and Africa, this book is a global table set to be cherished all year long.
Tom's philosophy in the kitchen reminds us that great meals—like great wines—start with respect for what’s fresh, what’s local, and what’s ready. What I love most about this cookbook is how thoughtfully it’s organized. It begins with the season. Recipes are classified first by time of year, then by ease of preparation and then by style—non-vegetarian, vegetarian or vegan. Whether you’re planning a casual weeknight dinner, a weekend gathering or a special celebration, you can open to the season you’re in and immediately find dishes that feel right for the moment.
As a respected wine critic on the world stage, Tom elevates this cookbook beyond a collection of dishes. His understanding of varietals, regions and flavor profiles brings each pairing to life—showing how the right wine can transform a meal into an experience. It’s this marriage of culinary creativity and deep wine expertise that sets this book apart, helping readers discover not just what to cook, but what to pour.
Beyond its beautiful structure, this cookbook shines because of its people. Every recipe carries the voice of someone who lives close to the vineyards and understands hospitality at its deepest level.
The Winemaker’s Cooking Companion cookbook is more than a collection of recipes—it’s a celebration of seasons, cultures and the joy of gathering around a table.
So slow down, cook with love and savor both flavors and friendships.
—Namratha Stanley, author of Vineyard Melody and brand owner of Solicantus wines, Bordeaux, France
Notes from a Recipe Contributor to The Winemakers' Cooking Companion
Why contribute to The Winemakers’ Cooking Companion? I am a proud Welshman by birth, but a true South African at heart and I lend my support to ventures that seek to spotlight my beloved South African cuisine on the
international stage. Many of my recipes are shaped by a deep respect for the abundant jewels of South Africa’s rich soil, intertwined with childhood food memories and experiences gathered during my travels across Europe.
The relationship between wine and food is ever present in my cooking, as I work from a heritage wine estate. With Lanzerac being the home of Pinotage wine, I wanted to explore how this robust product of the land could complement the fresh harvest of the ocean. In this recipe for Pinotage, Beetroot and Rosemary Cured Sea Bass, I allowed beetroot to take center stage to echo the wine’s earthy sweetness and lend its natural magenta pigment to the cured fish. By curing the seabass with beetroot, citrus, rosemary and reduced Pinotage, the wine gently perfumes the fish rather than overpowering it with a sauce.
This pairing is a celebration of harmony: land and sea, sweetness and smoke, elegance and boldness. Pinotage wine does not merely accompany the dish—it inspires it, guiding the flavors from the first cure to the final bite.
—Stephen Fraser, Executive Chef, Lanzerac Wine Estate, Stellenbosch wine region, South Africa and brand owner of Solicantus wines, Bordeaux, France