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Author: Brandon Jew Publisher: Ten Speed Press ISBN: 1984856502 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: Brandon Jew Publisher: Ten Speed Press ISBN: 1984856502 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: Sarah Rich Publisher: Chronicle Books ISBN: 9781452156378 Category : Cooking Languages : en Pages : 0
Book Description
James Beard Nominee for Best Cookbook of 2019. From Sarah and Evan Rich, chef-proprietors of Michelin-starred Rich Table—one of San Francisco's most coveted reservations—this debut cookbook offers recipes from the restaurant as well as the meals the Riches cook for friends and family at home. Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair's hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way. Full-color photographs and a textured cover with foil stamping capture the rustic elegance of the food and the restaurant, while 85 meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures. This is inspired, innovative cooking for those who want to set a rich table at home. • 85 delicious, easy-to-follow recipes • Evocative photography and textured cover with foil stamping • Casual, California-influenced cuisine meets fine dining Fans of the restaurant and Piatti: Plates and Platters for Sharing, Inspired by Italy will love this cookbook. • Perfect gift for seasoned home cooks • Professional chefs will love this book • Great cookbook for anyone who loves healthy, California cuisine and fine dining cooking
Author: Clarence E. Edwords Publisher: Good Press ISBN: Category : Cooking Languages : en Pages : 109
Book Description
Clarence E. Edwords' 'Bohemian San Francisco' is a captivating exploration of the artistic and bohemian culture that flourished in San Francisco during the early 20th century. Through vivid descriptions and engaging anecdotes, Edwords paints a vivid picture of the literary and artistic movements that characterized the period. The book is written in a journalistic style, drawing on firsthand accounts and interviews to provide a rich and accurate portrayal of the era. Edwords' attention to detail and lively prose make 'Bohemian San Francisco' an essential read for anyone interested in the city's cultural history. The book offers valuable insights into the lives of the artists, writers, and free-thinkers who called San Francisco home during this dynamic time. Readers will be drawn into the vibrant world of bohemia, experiencing the sights, sounds, and personalities that defined the period. Clarence E. Edwords' 'Bohemian San Francisco' is a must-read for anyone looking to delve into the rich artistic history of one of America's most iconic cities.
Author: Bob Sehlinger Publisher: MacMillan Publishing Company ISBN: 9780028608983 Category : Travel Languages : en Pages : 200
Book Description
Fresh and distinctive, the only guide to San Francisco's stellar restaurants and cafes San Francisco boasts restaurants that serve every type of cuisine imaginable -- from Thai delicacies to Tex Mex and French nouvelle cuisine. In The Unofficial Guide to Dining in San Francisco you'll find reviews for restaurants in every culinary category and price range, and the same candid and unbiased opinions travelers value in The Unofficial Guide destinations series. There's a full page devoted to each restaurant, with easy-to-read ratings for quality and value and complete details -- reservations, when to go, which credit cards are accepted, disabled access, prices, and hours. The reviews themselves discuss each restaurant's atmosphere, setting, house specialties and any entertainment or amenities. Each establishment is listed by cuisine for easy reference, and a special section devoted to favorite picks throughout the city tells travelers where to find the "Best Burgers", "Best Desserts", and more. Whether you're craving haute cuisine or a simple snack, The Unofficial Guide to Dining in San Francisco has a recommendation for you.
Author: Marcia Gagliardi Publisher: Ten Speed Press ISBN: 158008415X Category : Travel Languages : en Pages : 242
Book Description
When it’s time to take your parents out to dinner or your girlfriend on a sexy date, or when you’re looking for a hot venue for a birthday blowout or brunch with friends, who do you turn to for a spot-on recommendation? Why, the tablehopper, of course! Marcia Gagliardi is San Francisco’s cuisine concierge, providing restaurant recommendations and helping thousands of diners find the right place for the right occasion. With her unique blend of enthusiasm, insider knowledge, and sass, Marcia bases her recommendations on the reason you’re going out, who you’re dining with, and how much money you have to burn. This first-of-its-kind guidebook has more than 580 reviews of the tablehopper’s top suggestions for: Girls’ Night Out Dates One, Two, and Three Bromance Cheap Date Guys Lunch (Dude Food) Group Dining and Buyouts Meet the Future In-Laws Old-School Power Lunch “Fun Client” Business Dining Meat Eater and Vegetarian Coexistence Late-Night Chow Flying Solo Cocktail Quests Covering a huge range of places for all tastes, ages, and budgets, this insider’s guide also includes sections on the South Bay, Wine Country, top eats in the East Bay, and one-, two-, and three-day San Francisco culinary itineraries. Only a local and no-holds-barred eater like the tablehopper can offer visitors and locals alike such a knowledgeable and comprehensive look at the Bay Area dining and drinking scene.
Author: Gonzalo Guzmán Publisher: Ten Speed Press ISBN: 0399578293 Category : Cooking Languages : en Pages : 256
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: Andrew Delaplaine Publisher: Gramercy Park Press ISBN: Category : Travel Languages : en Pages : 102
Book Description
There are many people who are enthusiastic about food—the cooking of it, the preparation of it, the serving of it, and let’s not forget the eating of it. But Andrew Delaplaine is the ultimate Food Enthusiast. This is another of his books with spot-on reviews of the most exciting restaurants in town. Some will merit only a line or two, just to bring them to your attention. Others deserve a half page or more. “Exciting” does not necessarily mean expensive. The area’s top spots get the recognition they so richly deserve (and that they so loudly demand), but there are plenty of “sensible alternatives” for those looking for good food handsomely prepared by cooks and chefs who really care what they “plate up” in the kitchen. For those with a touch of Guy Fieri, Delaplaine ferrets out the best food for those on a budget. That dingy looking dive bar around the corner may serve up one of the juiciest burgers in town, perfect to wash down with a locally brewed craft beer. Whatever your predilection or taste, cuisine of choice or your budget, you may rely on Andrew Delaplaine not to disappoint. Delaplaine dines anonymously at the Publisher’s expense. No restaurant listed in this series has paid a penny or given so much as a free meal to be included. Bon Appétit!
Author: Brandon Jew
Author: Clarence Edgar Edwords
Author: Brandon Jew
Author: Patricia Unterman
Author: Sarah Rich
Author: Maria Theresa Caen
Author: Clarence E. Edwords
Author: Bob Sehlinger
Author: Marcia Gagliardi
Author: Gonzalo Guzmán
Author: Andrew Delaplaine