The San Francisco Chronicle Cookbook Volume II: 375 All-New Recipes from America's Most Innovative Food Sections by Michael Bauer, Paperback | Barnes & Noble
The San Francisco Chronicle Cookbook Volume II: 375 All-New Recipes from America's Most Innovative Food Sections

The San Francisco Chronicle Cookbook Volume II: 375 All-New Recipes from America's Most Innovative Food Sections

by Michael Bauer
     
 

On the heels of the highly successful The San Francisco Chronicle Cookbook comes Volume II, celebrating the continuing excellence of Bay Area cuisine. San Francisco Chronicle food editors Michael Bauer and Fran Irwin have compiled 375 completely new recipes from such respected food writers as Marion Cunningham, Mai Pham, and Georgeanne Brennan. Busy

Overview

On the heels of the highly successful The San Francisco Chronicle Cookbook comes Volume II, celebrating the continuing excellence of Bay Area cuisine. San Francisco Chronicle food editors Michael Bauer and Fran Irwin have compiled 375 completely new recipes from such respected food writers as Marion Cunningham, Mai Pham, and Georgeanne Brennan. Busy cooks can save time using hundreds of creative tips designed to get the most flavor with the least effort. Reflecting the cultural diversity and fresh local ingredients that define Northern California, it's no wonder that even New York City looks to the West Coast and the San Francisco Chronicle food section to discover exciting, new culinary trends.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
It's been four years since Chronicle food editors Bauer and Irwin published the first volume of 350 recipes drawn from their newspaper. Among changes here are added chapters on appetizers and morning repasts and notes citing online sources for hard-to-find foodstuffs. Otherwise the 375 all-new recipes are as solid and varied as their predecessors. Many dishes are credited to Marion Cunningham, Georgeanne Brennan, Flo Braker and other Chronicle contributors who make the most of the Bay Area's amalgam of cultures and abundance of fresh ingredients. Grilled Cheese on a Lemon Leaf may not be so easy to replicate everywhere, but Bauer's exotically accessible Vanilla Shrimp with Avocado-Tarragon Dip is. Most of the meals are easily prepared, such as Tomato and Pancetta Sauce for pasta and Chile Relleno Casserole. French-Vietnamese Bouillabaisse is notable for its lack of pretension and Grilled Lavender Chicken on Arugula for its novel blend of flavors. Some uncommon preparation techniques are exemplified by Lamb Klephtiko, which is seasoned and then wrapped in parchment and baked for four hours at just 200 degrees. Local celebrity is exhibited in such fare as The Best Way Roast Turkey, a brined bird la Chez Panisse. The editors declare that their intention is to achieve the best results with the least effort, and cooks countrywide will agree they have attained it once again. (Apr.) Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9780811830218
Publisher:
Chronicle Books LLC
Publication date:
03/28/2001
Pages:
432
Product dimensions:
1.00(w) x 1.00(h) x 1.00(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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