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Author: Harper Collins Publishers Publisher: Access ISBN: 9780062771926 Category : Travel Languages : en Pages : 244
Book Description
Featuring the acclaimed neighborhood-by-neighborhood format that is the ACCESS trademark, San Francisco Restaurant ACCESS presents the latest information on what's hot, chic, romantic, and casual in the dining scene at the city by the bay. Line drawings.
Author: Harper Collins Publishers Publisher: Access ISBN: 9780062771926 Category : Travel Languages : en Pages : 244
Book Description
Featuring the acclaimed neighborhood-by-neighborhood format that is the ACCESS trademark, San Francisco Restaurant ACCESS presents the latest information on what's hot, chic, romantic, and casual in the dining scene at the city by the bay. Line drawings.
Author: Michael Bauer Publisher: ISBN: 9780062771261 Category : Business & Economics Languages : en Pages : 244
Book Description
Dim sum and then some. There are more than 1,200 different taste sensations within these pages. Written by the food editor of the San Francisco Chronicle, this guide features color-coded entries that highlight everything you need to know about where to find the city's best restaurants, fancy food shops, and stores stocking the latest in pots and pans for gourmets and gourmands.
Author: Alice L. Waters Publisher: Harper Collins ISBN: 0062354000 Category : Cooking Languages : en Pages : 359
Book Description
The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn’t reserve far in advance and can choose from the ever-changing à la carte menu. It’s the place where Alice Waters’s inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse’s own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice and her team of talented cooks offer more than 140 of the café’s best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour’s drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer’s market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café’s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café’s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You’ll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters’s restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire.
Author: Brandon Jew Publisher: Ten Speed Press ISBN: 1984856510 Category : Cooking Languages : en Pages : 306
Book Description
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Author: Gonzalo Guzmán Publisher: Ten Speed Press ISBN: 0399578293 Category : Cooking Languages : en Pages : 258
Book Description
Winner of the 2018 James Beard Foundation Cookbook Award in "International" category Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
Author: Jeffrey Kennedy Publisher: Penguin ISBN: 0756691257 Category : Juvenile Nonfiction Languages : en Pages : 162
Book Description
Drawing on the same standards of accuracy as the acclaimed DK Eyewitness Travel Guides, DK Top 10 San Francisco uses exciting colorful photography and excellent cartography to provide a reliable and useful travel. Dozens of Top 10 lists provide vital information on each destination, as well as insider tips, from avoiding the crowds to finding out the freebies, The DK Top 10 Guides take the work out of planning any trip.
Author: Sarah Stodola Publisher: ISBN: 9781477801086 Category : Biography & Autobiography Languages : en Pages : 0
Book Description
Ernest Hemingway, Zadie Smith, Joan Didion, Franz Kafka, David Foster Wallace, and more. In Process, acclaimed journalist Sarah Stodola examines the creative methods of literature's most transformative figures. Each chapter contains a mini biography of one of the world's most lauded authors, focused solely on his or her writing process. Unlike how-to books that preach writing techniques or rules, Process puts the true methods of writers on display in their most captivating incarnation: within the context of the lives from which they sprang. Drawn from both existing material and original research and interviews, Stodola brings to light the fascinating, unique, and illuminating techniques behind these literary behemoths.
Author: Nick Edwards Publisher: Penguin ISBN: 1848360606 Category : Travel Languages : en Pages : 460
Book Description
Presents guidance and tools for visitors to San Francisco and the Bay Area, including maps, lodging and restaurant suggestions, and details on history, culture, and things to see and do.
Author: Harper Collins Publishers
Author: Harper Collins Publishers
Author: Michael Bauer
Author: Alice L. Waters
Author: Brandon Jew
Author: Rona Abbott
Author: United States. Bureau of Foreign and Domestic Commerce
Author: Gonzalo Guzmán
Author: Jeffrey Kennedy
Author: Sarah Stodola
Author: Nick Edwards