2024 the best restaurants san francisco review
Price: $48.22
(as of Nov 27, 2024 21:06:07 UTC - Details)
Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative "coastal cuisine" rave reviews. Now, executive chef and co-owner Mark Franz has compiled the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or Rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails and savory Roasted Quail Stuffed with Armagnac Laced Prunes. This handsome volume--as stunning as the restaurant itself--is packed with tips from the chef, techniques to simplify the recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.
ASIN : 0811829197
Publisher : Chronicle Books; First Edition (August 1, 2001)
Language : English
Hardcover : 256 pages
ISBN-10 : 9780811829199
ISBN-13 : 978-0811829199
Reading age : 13 years and up
Grade level : 8 and up
Item Weight : 3.71 pounds
Dimensions : 1 x 1 x 1 inches
Reviewer: Leonardo
Rating: 5.0 out of 5 stars
Title: Love this cookbook
Review: So happy to receive this cookbook. Starting to try recipes already. Itâs in fine shape and delivered in a timely manner. Thank you.
Reviewer: gingergal
Rating: 5.0 out of 5 stars
Title: Artistic and educational
Review: The Farallon Cookbook serves a dual purpose in my collection of cookbooks, artistic and educational.It is a collection of culinary portraits where one ingredient, usually seafood, is the subject. Sweet, sour, hot, and crunchy are some of the components which complete the composition. Four of my favorites are Crab Imperial Gratin with Corn, Potatoes, Tarragon Crème Fraiche and Lemon Zest; Seafood Sausage with Cardamom Saffron Sauce; Pan Roasted Walleyed Pike (perch) with braised Endive, Crab, and mint pesto; Giant Tempura Prawns with Scallop Mousse, Cucumber Salsa, and Chili Ponzu. If your sommelier is not available, or perhaps nonexistent, suggestions for wines which frame the meal are included.Chef Franz uses the book to encourage the home cook to explore techniques and ingredients that may be unfamiliar. The directions are clear, complete, and written with the home cook in mind. He offers improvisations, simplifications, and great hints with most recipes. He includes a glossary for fish and shellfish along with hints for buying and storing these proteins. He may be pleased if you could replicate these recipes. If youuse his tools to create your version of these menus, it would probably impress him.
Reviewer: DWB
Rating: 5.0 out of 5 stars
Title: Tips Galore
Review: As the previous reviewer noted the recipes are time consuming but the author offers detailed tips on improvisations, making certain components in advance, simpliyfing by giving short-cuts and recommendations for wine. Good book overall.
Reviewer: Kindle Customer
Rating: 3.0 out of 5 stars
Title: hoping for more
Review: I wish book was more simple, have not use as yet. Might find something and try one of the recipes,just was not what I expected.