Books: Cooking by Cuisine -> Cooking American
The San Francisco Chronicle Cookbook Volume II
Published: April, 2001
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Even hard-core New York foodies know that San Francisco is the epicenter of food trends. New York may grow trends, but they are born in the City by the Bay. In San Francisco, food is more than just fuel, it's a lifestyle. With the top wines
in the nation produced less than an hour away, the country's best produce grown at its doorstep, the myriad cultural influences from around the globe, and the abundance of artisan producers of bread, cheese, and other culinary delights, it's no wonder
that Bay Area diners and home cooks are so food savvy. Their home is truly a culinary mecca.
This passion for good food means that readers of the city's preeminent daily newspaper, The San Francisco Chronicle, are destined to demand an equally
savvy and intriguing food section that celebrates the abundance and diversity of its home town. Sure enough, the Chronicle food section is known for its fresh, inventive recipes.
The San Francisco Chronicle Cookbook, Vol. 2, edited by Chronicle
food section editors Michael Bauer and Fran Irwin, collects 375 of the best recipes from world-renowned chefs and food writers including Paul Bertolli, Marion Cunningham, Mark Franz, Marlena Spieler, Flo Baker, and many others. Just a quick glance
through this fat volume--the much-awaited sequel to the popular volume one--gives readers a sense of the sheer diversity of the recipes included. Appetizers range from a traditional French Provencal appetizer of Creamy Brandade of Salt Cod and Potatoes
with Garlic Croutons to Shrimp Crostini with Thai Basil and Kaffir Lime Leaf to Libyan Spicy Pumpkin Dip; entrees from the meatless Malaysian Curry of Autumn Vegetables to Pan-Grilled Steaks with Toasted Walnuts and Roquefort-Shallot Butter to Grilled
Tequila Chipotle Shrimp. Dessert offerings are equally enticing: creamy, sweet Butterscotch Pot de Crème, Mary Risley's Fresh Fig and Plum Tart, and a tender, moist and nutty Oatmeal Cake with Walnut Topping, to name just a few.
devoted to soups, salads, morning repasts, and relishes, sauces and chutneys, along with all the standard chapters you'd expect, this book covers the entire range of home cooking--from quick weeknight meals to lavish party spreads. It will surely prove
to be a boon to busy cooks, as well as those who are ready to challenge themselves with new techniques and explore the diverse range of ingredients available today. --Robin Donovan
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.
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