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The San Francisco Chronicle Cookbook

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Overview

San Francisco is world-renowned for its chefs and restaurants, and the acclaimed food section of the San Francisco Chronicle is widely acknowledged to be one of the best food sections in the country. Regular contributors include some of the finest chefs and food writers anywhere, among them Joyce Goldstein, Flo Braker, Alice Waters, Jeremiah Tower, Marlena Spieler, Janet Fletcher, and Georgeanne Brennan. Michael Bauer, the food editor of the Chronicle, has assembled here a definitive collection of recipes that ...

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Overview

San Francisco is world-renowned for its chefs and restaurants, and the acclaimed food section of the San Francisco Chronicle is widely acknowledged to be one of the best food sections in the country. Regular contributors include some of the finest chefs and food writers anywhere, among them Joyce Goldstein, Flo Braker, Alice Waters, Jeremiah Tower, Marlena Spieler, Janet Fletcher, and Georgeanne Brennan. Michael Bauer, the food editor of the Chronicle, has assembled here a definitive collection of recipes that represent the best of California cuisineā€”simple and stylish, with an appreciation for ethnic flavorings and a commitment to fresh ingredients. Including 325 recipes, for soups, salads, appetizers, meat and vegetable entrees, condiments and relishes, as well as desserts, this inspiring new cookbook is sure to take its place with The New York Times Cookbook as an indispensable and beloved classic.

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Editorial Reviews

From the Publisher
Reviews From:

Bon Apetit

Appellation

San Francisco Chronicle food editor Michael Bauer and Chronicle copy editor Fran Irwin combed through ten years of the newspaper's weekly food section and compiled 350 of its finest recipes for The San Francisco Chronicle Cookbook. The recipes represent the diversity and innovation of Northern California cooking by such Bay Area culinary heavyweights as Paul Bertolli of Oliveto and Nancy Oakes of Boulevard.

Choosing the best recipes ever published in the San Francisco Chronicle's weekly food section must be like selecting jewelry at Tiffany's: It's difficult to make many mistakes. For this cookbook, the editors draw on some of San Francisco's reigning restaurant chefs and numerous proficient, local food writers.

Experts on the cuisines of Europe, the Middle East, Asia, and the Americas contribued recipes that attest to a multicultural San Francisco, where walking a few city blocks can mean traveling thousands of culinary miles. I tested more than a quarter of the 350 dishes printed and found almost all of those worth making again and again. Many are quick and simple, but most require at least an hour in the kitchen and some cooking know-how.

I only wish this cookbook had photographs, because choosing the best recipes without visual clues is like shoping at Tiffany's in the dark.

These 325 recipes reflect the finest cooking in Northern California, collected by the San Francisco Chronicle's food section, the most innovative in America. Praise from Marion Cunningham

Choosing the best recipes ever published in the San Francisco Chronicle's weekly food section must be like selecting jewelry at Tiffany's: It's difficult to make many mistakes. Appelation

Publishers Weekly - Publisher's Weekly
With over 300 ethnically influenced, well-constructed recipes from the agricultural and culinary Eden of Northern California, this cookbook delivers great fun-and at a bargain. Culled by food editor Bauer and staffer Irwin from the 13,000 or so recipes published in the San Francisco Chronicle over the last 10 years, this selection is aimed directly at adventurous home cooks eager to try out new flavors. The style is modern melting pot: Fennel Coleslaw, Grape Salsa (with lemon and jalapeos), Japanese Moon-Viewing Noodles with whole eggs cooked in broth, Asparagus Chaat with Pistachios (served at room temperature with garbanzo beans, onions and cilantro), Jasmine Tea-Smoked Duck Breasts. Some of the country's top food writers contribute here: Laxmi Hiremath's Fragrant Creamy Lentils with Garlic; Copeland Marks's Sumatran Peanut Chicken (with chiles and coconut milk); and Flo Braker's Four-Star Rugelach. Best of all, these dishes are innovative without turning silly or fussy. Zesty Tomato Shortcakes use a savory corn bread batter, and White Lightning, a vegetable dish, combines turnips, daikon and jicama with lime juice and cilantro. The occasional margin notes, brief and pointed, offer only useful information (e.g., adding a little vitamin C to basil oil will help to retain its color). (Mar.)
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Product Details

  • ISBN-13: 9780811814454
  • Publisher: Chronicle Books LLC
  • Publication date: 2/1/1997
  • Pages: 448
  • Sales rank: 500,909
  • Product dimensions: 8.00 (w) x 9.00 (h) x 1.15 (d)

Meet the Author

Michael Bauer has been a food journalist for more than 15 years and has been the editor of the San Francisco Chronicle food section for 10 years.

Fran Irwin has worked for the San Francisco Chronicle since 1977 and is an editor in the food section.

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Table of Contents

Acknowledgments
Introduction
Ch. 1 Soups and Salads 1
Ch. 2 Pasta and Grains 61
Ch. 3 Meatless Main Courses 99
Ch. 4 Vegetables 143
Ch. 5 Meats 179
Ch. 6 Poultry 211
Ch. 7 Fish and Shellfish 241
Ch. 8 Breads, Waffles and Muffins 269
Ch. 9 Salsas, Sauces and Chutneys 303
Ch. 10 Desserts 333
Glossary of Ingredients 402
Mail-Order Sources 407
Contributors' Notes 409
Permissions 411
Index 412
Table of Equivalents 424
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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted October 11, 2000

    Innovative AND Useful

    I have used many recipes out of this cookbook over the years. Some have become standards in my repertoire (the fruitcake, a chocolate cake with ancho chiles). Many of the recipes I actually clipped from the SF Chronicle newspaper when they originally appeared! Lots of interesting food that you would actually want to cook on a regular basis.

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