Bay Wolf Restaurant Cookbook


When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, BayWolf proves that comfortable, friendly ambiance and delicious world-class dining can—and should—go ...

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When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, BayWolf proves that comfortable, friendly ambiance and delicious world-class dining can—and should—go hand in hand. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, THE BAYWOLF RESTAURANT COOKBOOK brings together over 100 recipes that showcase its robust, down-to-earth sensibilities—a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows BayWolf through the seasons, making its striking brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook.• Lavish, full-color food photography by Saveur photographer Laurie Smith. • A definitive cookbook from one of the pioneers of California cuisine.

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Editorial Reviews

From the Publisher
"People outside the Bay Area may not fully appreciate the 25-year history of this landmark restaurant, but anyone with an interest in fine dining will savor the 100 recipes that showcase BayWolf's lasting contribution to California and Mediterranean cuisines." —Bookselling This Week. "Want to end up with a lusty, luscious, sumptuous, and evocative meal, the BAYWOLF COOKBOOK profoundly delivers." —Berkeley Daily Planet"2001 Best of the Best" —fifth annual cookbook awards collection —Food & Wine Books "BayWolf's first book was worth the wait. These are actual dishes from the restaurant that a reasonably skilled home cook can duplicate...while definitely sophisticated recipes are also down-to-earth." And from their holiday cookbook recommendations: "Terrific recipes. . . . reflects the integrity and sophisticated simplicity of the authors' cooking." —San Francisco Chronicle "It provides a passionate read and solid proof of the allegiance to all thing seasonal. Certainly the most stylish book to come across this desk this year."—Tulsa World "The grown-ups will love it! There are so many drool-ably delicious duck recipes in this book that it might as well be called the All Duck All the Time Cookbook."—Albuquerque Alibi"It would make a great coffee-table book if it weren't for the recipes, which are so enticing that the pages risk becoming (extra-virgin olive) oil-stained and dog-eared in no time."—Kansas City Star "You'll howl with joy over the new BayWolf cookbook. Sometimes you buy a cookbook for the recipes. Sometimes you buy it just because the photographs are so beautiful and inspiring. You'll want BayWolf Restaurant Cookbook for both." —Santa Cruz Sentinel"Some time-honored restaurants, like Chez Panisse, are always in the public eye, while others, such as BayWolf, seem to settle into the dining scene and dish up delicious food for decades."—Michael Bauer, San Francisco Chronicle"It's just plain fun to eat here. If BayWolf were in my neighborhood, I'd be there once a week. As a destination restaurant, it ranks up there with Chez Panisse and Oliveto for me, with the advantage of being more relaxed. After 25 years, BayWolf is doing everything right." —Patricia Unterman, San Francisco Examiner"[Michael] Wild is knowledgeable and enthusiastic about food and wine, and the recipes sound delicious." —Library Journal"Sets a new standard for beautiful cookbooks." —Narsai David, KCBS San Francisco
Library Journal
The Bay Wolf is an Oakland, CA, restaurant that is in Alice Waters's territory, both literally and figuratively. Wild, Goldman, and two other partners opened their "neighborhood place" in 1975, and it has thrived and grown in sophistication ever since. Their cookbook presents 100 recipes for their California/Mediterranean-style food, organized seasonally and thematically by month (e.g., "February: Venice and Mardi Gras," "June: The Gift of Wine"). Wild, the executive chef, is knowledgeable and enthusiastic about food and wine, and the recipes sound delicious, but they are chef's recipes and sometimes include hard-to-find ingredients. For area libraries and other large collections of restaurant cookbooks. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9781580082600
  • Publisher: Potter/TenSpeed/Harmony
  • Publication date: 7/28/2001
  • Edition description: SPIRAL
  • Pages: 256
  • Sales rank: 1,425,757
  • Product dimensions: 10.80 (w) x 10.30 (h) x 1.00 (d)

Meet the Author

MICHAEL WILD was born in Paris, raised in Hollywood, and founded BayWolf 25 years ago with partner Larry Goldman. He is single-handedly responsible for introducing the San Francisco Bay Area to duck prepared to the standard that it is in France. These days Michael spends his days entertaining the community of loyal patrons who frequent BayWolf.

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Table of Contents

Acknowledgments vi
Introduction xi
January: the Wolf at the Door 2
Chioggia Beet and Tangerine Salad with Celery, Walnuts, and Citrus Vinaigrette 4
Warm Duck Liver Salad with Apples, Bacon, Sherry, and Dandelion 6
Mushroom Barley Soup 7
Braised Beef with Salsa Verde 8
Steelhead Salmon with Capers, Currants, Couscous, and Cauliflower 10
Cassoulet 13
Chocolate Mousse-Filled Almond Cake with Creme Anglaise 15
Babas au Rhum with Lime Cream and Caramelized Pineapple 16
Brioche Bread Pudding with Brandied Cherry Sauce 19
Tangerine and Pomegranate Sorbets 21
February: Venice and Madi Gras 22
Black Olive Tapenade Croutons 24
Cauliflower Soup with Black Olive Tapenade Croutons 25
Crab Cakes 26
Grilled Artichokes with Blood Orange Vinaigrette 28
Oxtail Soup 29
Big Ricotta Cheese Ravioli with Rapini, Meyer Lemon, and Pine Nuts 31
Black Seafood Risotto with Squid, Mussels, and Vermouth 33
Choucroute Garnie 34
Orange-Scented Rice Pudding with Oranges and Golden Raisin Compote 36
Blood Orange and Meyer Lemon Sherbets with Lime Shortbread 38
Winter Fruit Tart 39
March: Spring In Lyon 40
Dandelion Salad with Bacon, Egg, and Garlic Croutons 42
Lamb Tongue Salad with Capers, Egg, and Mustard Vinaigrette 43
Celery Root and Celery Heart Salad with Blue Cheese and Glazed Walnuts 44
Braised Pork Leg with Potato and Artichoke Gratin 45
Bouillabaisse with Aioli- and Roasted Red Pepper-Smeared Toasts 48
Duck a l'Orange with Turnips and Their Greens 51
Meyer Lemon Meringue Tart 53
Profiteroles with Strawberry Ice Cream and Chocolate Sauce 54
Mixed Citrus Napoleons 56
Tangerine Champagne Trifle 57
April: In Paris 60
Baby Leek Vinaigrette with Shellfish Salad 62
Spring Carrot Soup with Chioggia Beets 65
Duck Liver Flan with Green Peppercorns and Marsala 66
Linguine with Poached Salmon and Its Roe, Chives, and Creme Fraiche 67
Short Ribs Braised in Red Wine with Spring Vegetable Ragout 68
Seafood Sausage with Citrus-Braised Fennel and Blood Orange Beurre Blanc 70
French Sweet Cream with Fresh Berries 72
Ruby Grapefruit Sorbet and Tangerine Ice with Lime Cooler Cookies 73
Meyer Lemon Pots de Creme with Vanilla Shortbread 75
Paris Brest 76
May: When Northern Italy Took Hold 78
Smoked Mussels 80
Fennel Salad 81
Fava Bean Toasts 82
Smoked Duck Breasts with Cherries, Nasturtiums, and Cracklings 83
Braised Artichokes with Pancetta 85
Braised Lamb Shoulder with Rosemary, Artichokes, and Olives 86
Roast Salmon with Beet Vinaigrette 88
Goat Cheese Ravioli with Asparagus, Pancetta, and Toasted Breadcrumbs 90
Lemon Risotto with Peas, Parsley, Prosciutto, and Parmesan 92
Almond Cake with Rhubarb Sauce and Strawberries 93
Hazelnut-Raisin Biscotti 95
Budini 96
Cherry-Cheese Tart 97
June: Wine Matters 98
Grilled Apricots with Wilted Escarole, Pancetta, and Hazelnut Vinaigrette 100
Goat Cheese Wrapped in Fig Leaves 101
Caesar Salad 102
Coq au Vin 104
Duck with Red Wine Flan and Chanterelles 106
Lasagna with Smoked Duck, Morels, and Peas 109
Apricot Ice Cream with Almond Crisps 111
Rhubarb and Almond Galette 112
Nectarine and Cherry Crostata 114
Mixed Summer Berry Pudding with Creme Fraiche 115
July: Larry and the Love of Oranges 118
Trio of Summer Salads (Tuna Confit Salad, Shell Bean Salad, Chopped Salad) 120
Arugula and Nectarine Salad with Almonds and Purple Basil 123
Provencal Vegetable Soup with Shell Beans, Tomato, and Pistou 124
Grilled Swordfish Wrapped in Fig Leaves with Black Olive Tapenade 127
Spaghetti with Tuna Confit, Tomatoes, and Capers 128
Baked Nectarines, Blueberries, and Raspberries Topped, with Cake and Sweet Cream 129
Apricot and Cherry Upside-Down Cake 130
Cherry-Saffron Cake 132
Hazelnut, Plum, and Blackberry Tart 133
August: Peak Experience 134
Tapas Plate with Tomato and Celery Salad, Salt Cod Crostini, Fresh Anchovy Toasts, and Rock Shrimp Fritters 136
Shell Bean and Corn Salad with Bacon and Grilled Green Onions 140
White Gazpacho with Melon, Grapes, and Almonds 142
Romesco Sauce 143
Braised Game Hens with Red Wine, Chickpeas, and Chocolate 144
Seafood Risotto with Shrimp, Mussels, Chorizo, and Saffron 147
Basque Cake 148
Lavender Honey and Fig Tart with Lemon Ice Cream 151
Plum and Hazlnut Upside-Down Cake 152
Watermelon Ice with Mint Sorbet 153
September: Double Duck 154
Tomato and Avocado Salad with Cilantro Vinaigrette and Grilled Onions 156
Corn and Clam Chowder 157
Stuffed Squid with Shrimp and Saffron Beurre Blanc 158
Duck Confit 160
Pork Chops with Apples and Escarole 163
Northern Halibut with French Lentils, Caperberries, and Warm Saffron-Tomato Vinaigrette 164
Braised Duck Legs with Pinot Noir and Summer Succotash 167
Blackberry and Fig Tart 169
Brown Butter and Walnut Cake with Poached Pears and Blue Cheese 170
Chocolate Puddle Cake with Creme Anglaise 173
Raspberry--White Chocolate Charlotte with Raspberry Zinfandel Sauce 174
October: Gizzards and Grapes 178
Gizzards and Grapes 180
Tuscan Minestrone with Black Kale and Chickpeas 181
Little Mushrooms Tarts 182
Celery Root Salad 184
Fennel Salad 185
Arancini 186
Fennel and Mushroom Salad 187
Buckwheat Fettuccine with Beets and Their Greens, Walnuts, and Creme Fraiche 188
Pappardelle with Rabbit, Pancetta, and Red Wine 190
Braised Chicken with Spicy Greens 193
Concord Grape, Corn, and Pecan Tart with Vanilla Ice Cream and Grape Compote 194
Rustic Apple Tart 197
Semolina Walnut Cake with Fresh Figs and Vin Santo 198
Melon Sorbet with Concord Grape Ice 199
November: Piemonte on Piedmont Avenue 200
Fuyu Persimmon and Arugula Salad with Pecans, Pomegranates, and Goat Cheese 202
Stuffed Mussels 204
Green Bean, Walnut, and Red Onion Salad 205
Sauteed Swordfish with Red Wine-Anchovy Vinaigrette and Purple Broccoli 207
Mixed Grill with Quail, Sausage, and Mushrooms 208
Quince Tart with Apple Cider Sabayon 209
Pumpkin Cheesecake with Caramel Sauce and Candied Pumpkin Seeds 210
Peppermint Patties 212
Grapefruit and Basil Sorbet 213
December: Chef's Holiday 214
Smoked Duck Salad with Endive, Hazelnuts, and Apple Vinaigrette 216
Smoked Trout and Grapefruit Salad 217
Lobster Salad with Mango and Basil 218
Oysters on the Half Shell with Little Pork Sausages 219
Beef Tenderloin with Pommes Anna and Bearnaise Sauce 220
Slow-Cooked Lamb Shanks with Olives, Roasted Fennel, and Celery Root Puree 222
Boudin Blanc with Cabbage, Pommes Sautees, and Mustard Sauce 225
Pear and Hazelnut Tart 227
Persimmon Steamed Pudding 229
Chocolate Mascarpone Torte 230
Grapefruit Campari Sorbet 231
Index 232
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