Fog City Diner Cookbook

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
On the front door of the Fog City Diner in San Francisco is a sign: ``No Crybabies.'' And it means ``anything goes--have a good time, and leave your problems elsewhere,'' writes Bill Higgins, a co-proprietor with Pawlcyn, and contributor of the introduction to this collection of the diner's recipes. Obviously, Fog City has many of the usuals--though they've been spruced up--and, less obviously, it practices the sort of sophistication in food that San Francisco is famous for. So the book serves up mashed potatoes, and duck stew; gingerbread, and sauteed prawns; chili dogs, and lobster gazpacho. This provocative little volume offers a welcome taste of old and new, American and fusion, and a vicarious trip to a metro area that doubles as culinary nirvana. One can nearly understand why people get into the business of serving food (and drink--Fog City is well known for its eclectic stock): pleasure, sheer license. Photos not seen by PW . (June)
Library Journal
Pawlcyn and her partners own and run a number of restaurants in the San Francisco area, including Mustards Grill in Napa Valley, Buckeye Roadhouse in Mill Valley, and Fog City Diner and Roti in the city itself. Here is the chef's take on diner food, upscale to be sure, but neither contrived nor ridiculous: Duck Stew, Soft-Shell Crab Sandwich with Spicy Remoulade, Butterscotch Pudding Pie. Pawlcyn has an unintimidating style and a sense of humor; her headnotes are informative and readable, her recipes accessible and appetizing. Highly recommended.
Caroline Paulison
A mouth-watering compilation of recipes from the menu of the famous San Francisco restaurant, Fog City Diner. Divided into easy-to-read vertical columns, the recipes, which run from a half-page to a full-page each, are geared to serving six persons. Each recipe has a brief introductory paragraph, supplying history or some preparation suggestions. There is a recipe here for every taste--from lobster gazpacho, grilled rabbit with ancho chile succotash, diner chili dog, and steam beer bread to buffalo chicken wings with Stilton cheese dip. Desserts are a caloric nightmare but a tastebud's dream--including a peanut-butter-cookie and ice-cream sandwich, 10-dollar banana split, and chocolate-orange creme brulee. Pawlcyn also includes the diner's stock recipes and some specific cooking techniques.
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Product Details

  • ISBN-13: 9780898154931
  • Publisher: Ten Speed Press
  • Publication date: 11/1/1992
  • Pages: 224
  • Product dimensions: 8.26 (w) x 10.29 (h) x 0.99 (d)

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