Sierra Mar Cookbook: Post Ranch Inn

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"it's an awesome setting, but it's equaled by the exquisite, passionate cal-new french menu . . . after a meal here, you may melt away in utter bliss." -zagat

"drop-dead ocean views, warm and attentive service, and a 4,000-bottle wine list enhance a menu that shows off the local produce as much as it does the talents of chef craig von foerster." -robb report

"dining is a distinct pleasure: the award-winning sierra mar restaurant prepares superb cuisine, has a world-class wine cellar and boasts spectacular views." -conde nast johansens recommended ...

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Ranked as the #1 Hotel Restaurant in California by Zagat surveys, Sierra Mar located on the property of the Post Ranch Inn at Big Sur, California serves an eclectic fusion of ... Asian, French, and Mediterranean influences. Now, executive chef Craig von Foerster offers readers a collection of recipes that captures the spirit of this regional culinary experience. Utilizing organic, seasonal fare, Sierra Mar creates a unique dining experience without equal. This collection translate their dishes for the home kitchen along with the breathtaking views of the Pacific coastline. Read more Show Less

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2006 Foerster, Craig Von. SIERRA MAR COOKBOOK; POST RANCH INN BIG SUR CALIFORNIA. Salt Lake City, UT: Gibbs Smith, c2006. First edition. 264pp, color photos. Folio. As New ... hardcover copy with d/j. Read more Show Less

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Overview

"it's an awesome setting, but it's equaled by the exquisite, passionate cal-new french menu . . . after a meal here, you may melt away in utter bliss." -zagat

"drop-dead ocean views, warm and attentive service, and a 4,000-bottle wine list enhance a menu that shows off the local produce as much as it does the talents of chef craig von foerster." -robb report

"dining is a distinct pleasure: the award-winning sierra mar restaurant prepares superb cuisine, has a world-class wine cellar and boasts spectacular views." -conde nast johansens recommended hotels

"we were bowled over by the grilled quail followed by chilled sweet pea soup with mint, monterey bay salmon with fennel-caviar creme fraiche and a blackberry tart with lavender ice cream." -wall street journal

"harper's contributors rave about the restaurant, the sierra mar, which is built in a glass box hanging over the sea."
harper's abroad

"what is eaten truly evokes the same emotions of your spot high above the pacific . . . dramatic, stunning." -jeff jakes, the lodge at pebble beach

"dining, however is anything but subdued. sierra mar spoils guests by serving hog-island oysters with cucumber relish; smoked squab with endive, blackberries and brioche . . ." -wine spectator

wine spectator grand award winner for 13 years

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Product Details

  • ISBN-13: 9781586858599
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/22/2006
  • Pages: 264
  • Product dimensions: 9.00 (w) x 12.00 (h) x 1.06 (d)

Meet the Author

For Executive Chef Craig vonFoerster cooking is a personal philosophy, passion, and way of life. Since he began his culinary career, the journey has taken him from his Midwestern roots to the California coast and beyond. At twenty, he worked as the chef of the Perry House in Monterey before moving to Hawaii to serve as Sous Chef in the Bay Club at Kapalua Bay Hotel. He was named Sierra Mar's Executive Chef in 1998

Patrick Tregenza operates a thriving commerical photography studio in downtown Monterey.

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Read an Excerpt

Chef's Notes

With our daily-changing menu, we are allowed the distinct contentment of letting ingredients direct the selections of each evening. It always seemed a little backward to create a dish and then source for ingredients. What if you can't get your main ingredient? Rhubarb is unavailable and you have rhubarb on the menu? We, by design, are not stuck trying to source under-ripe, substandard rhubarb and fit it into a "planned menu" just because. We get to create something every afternoon, just hours from serving it-all with what nature provides us.

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Table of Contents

FOREWORD Instinctive 9

INTRODUCTION A Passion for Food 10

WINE From the List 19

MENU 1 Local Farmers Markets & Perfect Timing 22

MENU 2 Monterey Bay Salmon, Taste Memory & Total Utilization 58

MENU 3 Tomatoes, Terroir & the Artistry They Inspire 96

MENU 4 Preserves, Marmalades & Capturing Flavors that Sustain Us 132

MENU 5 Black Truffles, Shellfish & Pondering the Soul of Food 174

MENU 6 Slow Braising of Flavors & Big Sur Chanterelles, a Rustic Spirit of Taste 210

BASICS 246

PURVEYOR’S LIST 258

INDEX 259

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted September 9, 2006

    LONG TIME WAITING --THANKS CRAIG

    I have waited for chef craig to come out with this cookbook for years ¿ thanks for sharing your incredible recipes with us.

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  • Anonymous

    Posted October 9, 2006

    Finally!

    A complete work of Chef Craig vonFoerster that will take us all to the next level of cooking with his approachable recipes, wonderful techniques and ingredient insight. He is so right, 'a great idea isn't a great dish until it tastes right...'

    Was this review helpful? Yes  No   Report this review
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