Firehouse Food: Cooking with San Francisco's Firefighters

Overview

Firefighters are famous for their food and its no wonder since they cook their own meals seven days a week. All that practice, not to mention the peer pressure, makes for some of the best recipes in town, especially when that town is a culinary mecca like San Francisco. Firehouse Food introduces firehouse life, its brave denizens, and more than 100 of their best recipes. We meet greenhorns and veterans, retirees and local characters, all the while enjoying terrific meals designed to cook up easy and satisfy the ...

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Overview

Firefighters are famous for their food and its no wonder since they cook their own meals seven days a week. All that practice, not to mention the peer pressure, makes for some of the best recipes in town, especially when that town is a culinary mecca like San Francisco. Firehouse Food introduces firehouse life, its brave denizens, and more than 100 of their best recipes. We meet greenhorns and veterans, retirees and local characters, all the while enjoying terrific meals designed to cook up easy and satisfy the whole crew. The recipes reflect the diversity of the San Francisco Fire Department personnel themselves-Latin-American, Asian, African, Italian, Irish, Eastern European-with a melting pot of delectable flavors. From barbecue by the experts to a Pineapple Upside Down Cake just like moms, these dishes are forgiving enough for anyone to try, and generous enough for everyone to enjoy. With color photographs of meals, downtime, cookery in action, and of course the food itself, Firehouse Food illustrates the daily routine that turns a firehouse into a family.

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Editorial Reviews

Publishers Weekly
San Francisco firefighter and chef Chase Wilson wittily sums up her feelings about cooking for her fellow firefighters: "It's putting dinner on the table for 14 that gets my adrenaline going." And with that, authors Dolese (food writer and cookbook photos stylist) and Siegelman (cookbook writer) present meals that can be prepared for either army or family. These recipes, which often reflect the flavor of San Francisco, are as simple as Coleslaw with Pineapple and Dried Cherries (from Marty Verhaeg, Engine 13) or as time-consuming as Pork Mole, which can be prepared two days ahead of time (from Theresa Wolowic, Engine 32). The flavor-intense Villa Gumbo requires a roux and is served by Rich Gibson, whose Station 37, founded in 1915, ranks as one of the oldest. Desserts such as Warm Swiss Almond Apple Cake (from Lt. Richard Busalacchi, Truck 19) round out the recipes. From beginning to end, this accessible cookbook presents an enthusiastic, adrenaline-infused tone perfect for homecooks of any level. (July) Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780811839884
  • Publisher: Chronicle Books LLC
  • Publication date: 5/1/2003
  • Pages: 224
  • Product dimensions: 8.37 (w) x 9.00 (h) x 0.75 (d)

Meet the Author

George Dolese and Steve Siegelman brought together this wonderful collection from San Francisco's finest. Both have many years experience in the food world, George as an acclaimed stylist and recipe developer and Steve as an author and writer for television shows with Rick Bayless, Martin Yan, and Mario Batali. They both live in the Bay Area.

George Dolese and Steve Siegelman brought together this wonderful collection from San Francisco's finest. Both have many years experience in the food world, George as an acclaimed stylist and recipe developer and Steve as an author and writer for televisio

Paul Moore is a San Francisco-based photographer whose work has been published worldwide. He lives in the Bay Area.

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted February 9, 2008

    A well-used, well-loved companion in my kitchen

    The cookbook is attractively illustrated with the recipes conveniently laid out. Each recipe has an introduction and lists the contributor with the ingredients and instructions presented in an easy-to-read format. The recipes are delicious and attractive without being fancy or pretentious. The more complicated (at least for me) recipes ¿ like ¿Mom¿s Tamales' ¿ have detailed instructions adding that extra bit of encouragement for someone like me to try something new and different. There¿s an expanded section on how to safely and properly cook with fire, including recipes for grilling marinades and sauces. The index is another great feature not only listing the recipes by category and name, but the contributors are also indexed making it easy to look up recipes by the contributor¿s last name. And finally, there¿s a suggested menu planner and table of equivalents. Some of my favored recipes include the flavorful, but simple ¿Slug Salad,¿ the obligatory, but unique chili recipe ¿Junkyard Dog Champion Chili,¿ the tangy and exotic ¿California Chicken Adobo,¿ the family favorite ¿Thai BBQ Chicken with Peanut Sauce¿ and ¿Joe¿s Special¿ a simple and hearty spinach-and-beef scramble. For those with a sweet tooth this cookbook offers delicious delights like ¿Warm Swiss Almond Apple Cake¿ and ¿Apple Walnut Crisp.¿

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  • Anonymous

    Posted June 18, 2003

    Wife of Firefighter

    I have yet to see the book, however being married to one of the firefighter who's receipes are published in the book and having eaten the food, I can assure you that the food is great!!!!!!!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 12, 2009

    No text was provided for this review.

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