Zuni Cafe Cookbookby Judy Rodgers
In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from
For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed.
In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."
- Norton, W. W. & Company, Inc.
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- Product dimensions:
- 8.40(w) x 10.30(h) x 1.80(d)
Meet the Author
Judy Rodgers (19562013) was chef and owner of the Zuni Café in San Francisco.
Gerald Asher is a lifelong devotee to wine. Wine editor of Gourmet for 30 years, he has been honored for his writing and work in the international wine trade. He holds the Order of the Mérite Agricole from the French government and is an inductee of California’s Vintners’ Hall of Fame.
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Most Helpful Customer Reviews
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This is my 'desert island' cookbook: if I could only have one, I'd take Zuni along. The idea behind the food is simplicity and elegance. The explanations are clear and aren't annoyingly trimmed of important details, as has become the vogue with some recent cookbooks. And the results from my kitchen have never been less that spectacular. As I type, I'm sitting over a bowl of pappa al pomodoro soup, and its silky, steamy, rustic flavors are scrape-the-pot good. This is no soupy mess as so many pappa al pomodoros turn out. No, the Zuni recipe is all about the elemental flavor of tomatoes¿now-sweet and now-tart, bright and fragrant¿slicked and enriched with plenty of good, fruity olive oil and bathing soft, swollen bread. This whole cookbook is planned on that theme: simple ideas, but combined in a way that elevates the whole thing to the divine. That said, this is not a cookbook for cooks interested in making 'good down-home cooking'. This is for people who are a little more serious about the art of food. It helps a lot to already have experience in basic French techniques. You don't have to be a gourmet chef, by any means 'Not at all! I'm just a home cook who likes fabulous food enough to be adventurous', but this is written for the skill level of people who will have a little imagination with the recipes once they've mastered the basics. Complaints of 'not finding exotic ingredients' may be related to this: I don't live in California or the US, but I've found that I can successfully substitute fresh local produce if I'm imaginative, and the basic techniques for the recipes hold true. So don't be afraid to play around! And for goodness sakes, buy this cookbook!
Ladies if you looking for a book that will give you new ideas for new dishes to make for family and friends, then I do NOT recommend this book. I have lived overseas for the past 10 years because of my husbands work, and I find myself limited on ingredients (not too terribly) but you won't find an ounce of duck fat in my kitchen. So with limited time, and an imagination in need of a boost this cookbook didn't seem directed at your 'everyday' cook. Didn't care for it at all, and didn't enjoy trying to figure out what an ingredient was or what a phrase may or may not mean in French.
What an amazing cookbook! Full of detail and delicious recipes that aren't too hard to make. Voted one of the best cookbooks of the year by the New York Times.