2024 the best restaurants in san francisco review

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(as of Nov 17, 2024 18:46:10 UTC - Details)

A James Beard Foundation 2022 Cookbook Hall of Fame Inductee
Named a 'Culinary Classic' by the International Association of Culinary Professionals
One of Food & Wine's 35 Best Cookbooks of All Time, According to Chefs

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."

24 pages of color; 50 black-and-white photographs

ASIN ‏ : ‎ 0393020436
Publisher ‏ : ‎ W. W. Norton & Company; First Edition (September 17, 2002)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 504 pages
ISBN-10 ‏ : ‎ 9780393020434
ISBN-13 ‏ : ‎ 978-0393020434
Item Weight ‏ : ‎ 3.15 pounds
Dimensions ‏ : ‎ 8.5 x 1.8 x 10.3 inches
Reviewer: OneCoffeePlease
Rating: 5.0 out of 5 stars
Title: Beautifully written - Articulate - Captures the spirit of a world class favorite restaurant
Review: I’ve eaten at Zuni’s several times over the years and it has always been a favorite of mine. When I saw a cookbook based Zuni Cafe recipes, I had to snap it up.Let me begin by saying that I purchased the Kindle version; I can’t speak to issues with the published version. I noticed some other customers had a negative experience with the paper copies and I hope those issues have been resolved by now.That being said, this book is a delight. It is articulate and very well written. You can really tell that the author put her heart into writing it. The backstories are charming. The techniques it teaches are written in such away that not only are they easy to understand, but it is also easy to understand the science behind those techniques.The famous roasted chicken recipe is, of course, included. While the recipe and techniques are surprisingly simple, I can attest to the fact that the final result is surpassingly delicious.One of the most memorable desserts I’ve had at Zuni Cafe is the blood orange sorbet. It was out of season when I lasted visited, and I was pretty disappointed because I wanted my wife to try it. While the recipe is not specifically included in the cookbook, the technique for preparing refreshing citrus-based sorbets of all types is spelled out. In fact, ice creams and granitas are also included.This is one of my favorite cookbooks. It not only captures the spirit of San Francisco’s Zuni Cafe but also the spirit of California. It makes me wistfully homesick.There is only one complaint that I have. It’s a real pet peeve of mine. I hate when a book does not include a table of contents that itemizes all the individual recipes. While there is an index, the contents do not have hyperlinks. The book’s actual table of contents is just broken down by food types or dish categories.All that aside, this is a wonderful cookbook and I can wholeheartedly recommend it.

Reviewer: Curious Epicure
Rating: 5.0 out of 5 stars
Title: If I were to cook my way through any cookbook from beginning to end, it would probably be this one.
Review: One of the best cookbooks ever written. Every time I pick up the Zuni Cafe Cookbook, I find something delicious to make. It seems as though Judy Rodgers was destined to achieve a position of importance in the culinary firmament from the start. Her serendipitous introduction to cooking through a neighbor's friendship with the Troisgros family (How many people does that happen to?) was followed by a series of similar events that ended up with the opening of the marvelous Zuni Cafe. Judy Rodgers, who sadly departed this earth much too soon, continues to inspire professional and home cooks alike through the recipes she left behind.Zuni's Roast Chicken with Bread Salad has become legendary and is included as one of many such dishes in this book. One of the things I enjoy most about the book is the level of detail, not only in the instructions but in the paragraphs that come before. I feel as though all of the lessons she learned are being passed down within each recipe.The Zuni Caesar Salad recipe, for example, starts out by explaining the popularity of the dish at the Cafe followed by the disclaimer that there is nothing special about the recipe itself, but that the success of the salad lies within the ingredients. She then explains the details so vividly that you are ready to run to the kitchen and make the best Caesar Salad you've ever had. The instructions are longer than what you will find with most Caesar salads, but only because they are written with a level of detail that is normally not found in most cookbooks.---- From the Caesar recipe:Taste the dressing, first by itself and then on a leaf of lettuce, and adjust any of the seasonings to taste. If the romaine is very sweet, the dressing may already taste balanced and excellent - if it is mineraly, extra lemon or garlic may improve the flavor."---- From a seemingly simple recipe for Grilled Radicchio:The leaves will tend to fan out as the radicchio cooks. The wedges will become pliable - but don't fuss with them, or you will compact the steaming inner leaves and crumble the fragile outer ones. Left alone, the outer leaves will grill to a nice slightly charred delicacy, with a sweet, pipe tobacco-y aroma and taste. The protected inner leaves will be warm and tender. The flavor dances from smoky-bacon to grapefruit bitter."I don't know about you, but that's the sort of thing that makes me want to try every recipe this woman has written!Rodgers is always mindful of the possibilities within each ingredient and is always reminding the reader of the need to be mindful as well. In doing so, she ensures that each recipe will be a success. Every recipe is a cooking lesson in and of itself, and if I were to cook my way through any cookbook from beginning to end, it would probably be this one.

Reviewer: Carlo
Rating: 5.0 out of 5 stars
Title:
Review: Vale a pena

Reviewer: Pamela J. Alexander
Rating: 5.0 out of 5 stars
Title:
Review: Just what I hoped for. Starting using it the day it arrived.

Reviewer: SJ1
Rating: 5.0 out of 5 stars
Title:
Review: Fantastic cook book, really interesting. Not a typical recipe book, for those really interested in exploring different ways of cooking in depth.

Reviewer: Francis
Rating: 5.0 out of 5 stars
Title:
Review: So far I've made two recipes and both were outstanding! One was "Zuni Chicken with Bread Salad". Well worth the numerous steps and far easier than it would appear. Exceptional flavours.

Reviewer: João
Rating: 5.0 out of 5 stars
Title:
Review: Ideal para quem gosta de cozinhar e quer aprender mais. O jeito como a autora trata os ingredientes é único. Tudo nos absolutos mínimos detalhes. Alguns ingredientes são bem americanos e difíceis de achar, mas vale totalmente a pena.