The Zuni Cafe Cookbook A Compendium Of Recipes And Cooking Lessons From San Francisco S Beloved Restaurant
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The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Author: Judy Rodgers
language: en
Publisher: W. W. Norton & Company
Release Date: 2002-09-17
Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Author: Judy Rodgers
language: en
Publisher: W. W. Norton & Company
Release Date: 2002-09-17
A James Beard Foundation 2022 Cookbook Hall of Fame Inductee One of Food & Wine's 35 Best Cookbooks of All Time, According to Chefs For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."
The United States of Arugula
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.