The Fog City Diner Cookbook PDF Download

Author: Cindy Pawlcyn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 250

View

Book Description
A San Francisco diner shares its favorite recipes grouped menu style, with cooking tips heading each recipe.

Author: Cindy Pawlcyn
Publisher:
ISBN: 9780898159998
Category : Cooking
Languages : en
Pages : 240

View

Book Description
Gathers recipes for breads, soups, chowders, stews, appetizers, sandwiches, salads, main dishes, side dishes, and desserts served at the San Francisco restaurant

Author: Cindy Pawlcyn
Publisher: Ten Speed Press
ISBN: 1580080456
Category : Cooking
Languages : en
Pages : 0

View

Book Description
This James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn’s Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes. Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of inventive, delicious food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill—ones people consistently ask for and ones to enhance any home cook’s experience in the kitchen. "Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO

Author: Cindy Pawlcyn
Publisher: Ten Speed Press
ISBN: 1607744503
Category : Cooking
Languages : en
Pages : 404

View

Book Description
Fans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home. A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences. Includes 150 gorgeous food, ingredient, and location photos. Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies. MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award. Reviews "Cindy Pawlcyn is all about big fun and big flavors."-San Jose Mercury News "Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes." -Boston Globe "As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around." -Wine News "The kind of cookbook I just can't resist." -Oakland Tribune "[A]n ample selection of some of the more delicious tidbits you'll ever taste." -Sacramento Bee "Pawlcyn's new book focuses on small plates-tapas-in a grand way." -Baltimore Sun "Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications." -ChefTalk.com "The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen."-San Francisco Chronicle"Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here."-Booklist"An enormously appealing book full of heart, and food that's refreshingly real and often adventurous."-Portland Oregonian

Author: Gary Kamiya
Publisher: Bloomsbury Publishing USA
ISBN: 1620401266
Category : Travel
Languages : en
Pages : 401

View

Book Description
A kaleidoscopic tribute to San Francisco by a life-long Bay Area resident and co-founder of Salon explores specific city sites including the Golden Gate Bridge and the Land's End sea cliffs while tying his visits to key historical events. By the author of Shadow Knights. 30,000 first printing.

Author: Bob Persons
Publisher: Alaska Northwest Books
ISBN: 0882406191
Category : Cooking
Languages : en
Pages : 175

View

Book Description
Persons includes more than 250 recipes from Alaska's famous mountain Cajun restaurant. Restaurant featured on Food Network and in New York Times.

Author:
Publisher:
ISBN:
Category : Books
Languages : en
Pages : 232

View

Book Description

Author: Michael Bauer
Publisher: Chronicle Books
ISBN: 9780811825023
Category : Cooking
Languages : en
Pages : 388

View

Book Description
The esteemed food critic for the "San Francisco Chronicle" has spent years twisting the arms of the Bay Area's best chefs for the secrets to their signature dishes--now collected in this must-have cookbook.

Author: Sheila Lukins
Publisher: Workman Publishing
ISBN: 1563058073
Category : Cooking
Languages : en
Pages : 624

View

Book Description
Includes recipes for all-American breakfasts, lunches, dinners, snacks, and desserts

Author: John Thorne
Publisher: North Point Press
ISBN: 1466805986
Category : Cooking
Languages : en
Pages : 779

View

Book Description
In this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.