San Francisco Flavors

7-1/2 x 10 in; 320 pp ; 24 color photos, 40 illustrations
Hardcover
Published in July, 1999
ISBN 0811823423
ISBN13 9780811823425

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$29.95  

Reviews

Reviews from: SAN FRANCISCO CHRONICLE

OAKLAND TRIBUNE

Professionally published, illustrated with line drawings and styled color photographs, this hard-cover volume features professional-quality tested recipes presented in a consistent style and format. Some of the Bay Area's best known chefs were consulted on the book—Hubert Keller, Thomas Keller, Michael Mina, Reed Hearon, Gerald Hirigoyen, Maria Helm, Darcy Tizio and Arnold Wong, plus master baker Flo Braker. Their tips accompany many recipes and enliven the book. Wine mavens Kris Harriman, sommelier for the PlumpJack enterprises; David Pauley of London Wine Bar; and Debbie Zachareas of EOS contributed suggestions for wines to match dishes. This book's recipes—many inspired by the Bay Area's cutting-edge restaurants—mirror the latest food trends. Fusion dishes abound; many recipes reflect the interest in food that packs maximum flavor without mega-calories; and throughout there is an emphasis on fresh, locally produced food.

The Junior League of San Francisco has a good track record of producing stylish yet reliable cookbooks and its latest effort, San Francisco Flavors, continues in that tasty tradition. Recipes like Moroccan Style Pork Tenderloin, Crab Salad Nicoise and Wild Mushroom Potato Lasagna make for easy and elegant entertaining. Local chefs, including Thomas Keller of the French Laundry and Reed Hearon of Rose Pistola, provide handy tips to accompany recipes. There's also a list of Bay Area sources for special ingredients and cookware.

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