The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes

The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes

by Paul Bertolli
     
 

Good food means locally grown food. The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes celebrates the best homegrown food in and around the San Francisco Bay Area, profiling 29 chefs who are working with local farmers to bring the freshest locally grown, sustainable foods to their menus. Inside you’ll find more than 75

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Overview

Good food means locally grown food. The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes celebrates the best homegrown food in and around the San Francisco Bay Area, profiling 29 chefs who are working with local farmers to bring the freshest locally grown, sustainable foods to their menus. Inside you’ll find more than 75 delicious recipes from top chefs like Michael Tusk of Quince, Amaryll Schwertner of Boulette’s Larder, Laurence Jossel of Nopa, Peter Chastain of Prima Ristorante, and Phil West of Range. The stories and photos of these farmers and chefs will inspire an appreciation for the hard work that goes into creating local, seasonal dishes—and sampling these recipes made with incredibly fresh ingredients will make you a local food devotee for life.
 
Betelnut Pejiu Wu, Chef Alexander Ong
Bocanova, Chef Rick Hackett
Boulette’s Larder, Chef Amaryll Schwertner
Brown Sugar Kitchen, Chef Tanya Holland
Café Rouge, Chefs Marsha McBride and Rick DeBeaord
Camino, Chef Russell Moore
Center for Urban Education about Sustainable Agriculture (CUESA), Chef Sarah Henkin
Contigo, Chef Brett Emerson
Delfina, Chef Craig Stoll
Duarte’s Tavern, Owner Tim Duarte
Eat Real Festival, Founder Anya Fernald
Flea Street Cafe, Chef Jesse Cool
Leif Hedendal, Freelance Chef
Marché, Chef Guillaume Bienaime
Martin’s West, Chef Michael Dotson
Mission Beach Café, Owner Bill Clarke and Chef Trevor Ogden
Mission Pie, Chefs Karen Heisler and Krystin Rubin
Nopa, Chef Laurence Jossel
Pappo, Chef John Thiel
Piccino Café, Chefs Sher Rogat and Margherita Stewart Sagan
Prima Ristorante, Chef Peter Chastain
Quince, Chef Michael Tusk
Range, Chef Phil West
Slow Club, Chef Matthew Paul
The Sunny Side Café, Chef Aaron French
Venus Restaurant and Revival Bar + Kitchen, Chef Amy Murray
Tara’s Organic Ice Cream, Owner Tara Esperanza
Tataki Sushi and Sake Bar, “Sustainability Guru” Casson Trenor and Chef Kin Lui
Woodward’s Garden, Chefs Dana Tommasino and Margie Conard

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Editorial Reviews

From the Publisher

“The stories of these farmers and chefs are sure to foster an appreciation for the hard work that goes into creating local, seasonal food.” - Napa Valley Register

Product Details

ISBN-13:
9780760338100
Publisher:
Voyageur Press
Publication date:
11/01/2011
Series:
Homegrown Cookbooks Series
Edition description:
First
Pages:
160
Product dimensions:
9.60(w) x 11.00(h) x 0.90(d)

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From the Publisher
“The stories of these farmers and chefs are sure to foster an appreciation for the hard work that goes into creating local, seasonal food.” - Napa Valley Register

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