Williams-Sonoma Foods of the World: San Francisco: Authentic Recipes Celebrating the Foods of the World

Overview

A respect for premium ingredients, culinary tradition, and never-ending innovation have come together to create San Francisco's unique food scene. Here, in the legendary city by the Golden Gate, it is not unusual to feast on organic heirloom tomatoes, locally raised grass-fed beef, and a superb artisan cheese all at the same meal. Freshness, seasonality, and simplicity are hallmarks of this ever-evolving cuisine, characteristics that cooks around the world strive to duplicate. Add to this enviable portrait a ...
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Overview

A respect for premium ingredients, culinary tradition, and never-ending innovation have come together to create San Francisco's unique food scene. Here, in the legendary city by the Golden Gate, it is not unusual to feast on organic heirloom tomatoes, locally raised grass-fed beef, and a superb artisan cheese all at the same meal. Freshness, seasonality, and simplicity are hallmarks of this ever-evolving cuisine, characteristics that cooks around the world strive to duplicate. Add to this enviable portrait a healthy restaurant landscape and the various seductive flavors of an international pantry stocked by residents from every corner of the globe, and it is easy to see why San Francisco continues to leave its distinctive imprint on tables across the country.
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Product Details

  • ISBN-13: 9780848728526
  • Publisher: Oxmoor House
  • Publication date: 10/15/2004
  • Series: Williams-Sonoma Foods of the World Series
  • Edition number: 1
  • Pages: 192
  • Sales rank: 684,458
  • Product dimensions: 10.00 (w) x 10.75 (h) x 0.89 (d)

Meet the Author

Janet Fletcher
Janet Fletcher
Janet Fletcher is a food columnist for the San Francisco Chronicle and author of several Chronicle Books cookbooks.

Victoria Pearson's photographs have been featured in Party Appetizers, Ice Creams & Sorbets, and Dinner Parties.

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Table of Contents

Introduction
Culinary History 11
Contemporary Cuisine 12
Dining Out 19
Markets 23
Flavors of the Neighborhoods 27
Map of San Francisco and the Bay Area 30
Best of San Francisco
Artisan Bread 34
Coffee Central 40
Craft Beer 45
Wine 48
Dim Sum 55
Asian Produce 60
Artisan Cheese 64
Chocolate 70
Appetizers
Ovsters on the Half Shell with Two Salsas 79
Steamed Shrimp Dumplings 80
Grilled Asparagus with Parmesan and Orange-Flavored Olive Oil 83
Artichoke and Leek Frittata 84
Salmon Tartare with Creme Fraiche and Salmon Roe 87
Bruschetta with Cherry Tomatoes 88
Quesadillas with Chorizo and Jack Cheese 91
Roasted Peppers with Capers and Anchovies 92
Marinated Olives with Garlic, Thyme, and Orange Zest 95
Soups and Salads
Farmers' Market Greens with Baked Goat Cheese Toasts 101
Butternut Squash Soup with Chipotle Chiles and Crema 102
Cracked Crab with Meyer Lemon Vinaigrette 105
Thai Hot-and-Sour Soup 106
Beet, Fennel, and Avocado Salad with Ricotta Salata 109
Cioppino with Focaccia Toasts 110
Spring Vegetable Soup with Fava Beans, Leeks, and Peas 113
Mixed Winter Chicories with Blood Oranges and Fennel 114
Heirloom Tomato Salad with Blue Cheese Dressing 117
Main Courses
Dungeness Crab Risotto with Lemon and Parsley 122
Slow-Roasted King Salmon with Braised Lentils 125
Focaccia Burger with Tomato, Arugula, and Aioli 126
Steamed Mussels with Saffron Aioli 129
Brine-Cured Pork Chops with Balsamic Glaze 130
Wine-Braised Short Ribs with Mushrooms and Thyme 133
Orecchiette with Broccoli Rabe 134
Grilled Rib-Eye Steaks with Roasted Garlic Butter 137
Slow-Roasted Duck Legs with Caramelized Turnips and Turnip Greens 138
Vietnamese-Style Grilled Five-Spice Chicken 141
Seared Ani Tuna with Warm White Bean Salad 142
Braised Chicken with Tomato, Pancetta, and Zinfandel 145
Side Dishes
Garlic-and-Rosemary-Roasted Fingerling Potatoes 151
Soft Polenta with Teleme Cheese 152
Roasted Beets with Anise 155
Stir-Fried Long Beans with Thai Chile Paste 156
Gordon's Red Potato Salad with Whole-Grain Mustard Dressing 159
Giant White Beans with Sage and Tomato 161
Corn on the Cob with Chipotle-Lime Butter 162
Desserts
Strawberry Sundae with Mascarpone Ice Cream 169
Plum and Blackberry Sorbet 170
Buttermilk Panna Cotta with Summer Fruit Compote 173
Muscat-Poached Pears and Dried Cherries with Muscat Sabayon 174
Steamed Persimmon Pudding with Brandied Whipped Cream 177
Nectarine Frangipane Tart 178
Meyer Lemon Pots De Creme with Raspberry Sauce 181
Soft-Centered Chocolate Cake with Espresso Ice Cream 182
Reference
Glossary 185
Ingredient Sources 187
Index 188
Acknowledgments and Photography Locations 191
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