Picture 1 of 1
Stock photo
Picture 1 of 1
Stock photo
BayWolf Restaurant Cookbook by Larry Goldman, Lauren Lyle, Michael Wild and G. Earl Darny (2001, Hardcover)
Two Gypsies and a Gent (2777)
99.3% positive Feedback
Price:
US $15.00
Approximately£11.20
+ $29.32 postage
Returns:
30 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.
Condition:
Experience the culinary journey of the Bay Wolf Restaurant with this cookbook. Written by Larry Goldman, Lauren Lyle, Michael Wild, and G. Earl Darny, this hardcover book is a must-have for food enthusiasts and cooking enthusiasts alike. The book is a first edition, illustrated with 256 pages of delicious recipes and regional American cuisine. The book measures 10.3 inches in length, 10.8 inches in width, and 1 inch in height, with a weight of 50.1 ounces. It was published in 2001 by Potter/Ten SPEED/Harmony/Rodale, and its aspects include a nonfiction narrative type, English language, and American regional and ethnic cuisine. The book is perfect for those who love to cook and explore the world of food, and it comes with free shipping and a hardcover jacket.
- Buy it nowBay Wolf Restaurant Cookbook Wild, Lyle HC DJ 1st brand new
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
About this product
Product Identifiers
PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-101580082602
ISBN-139781580082600
eBay Product ID (ePID)1872382
Product Key Features
Book TitleBaywolf Restaurant Cookbook
Number of Pages256 Pages
LanguageEnglish
Publication Year2001
TopicFood, Lodging & Transportation / Restaurants, Regional & Ethnic / American / California Style, United States / West / Pacific (Ak, CA, Hi, Or, Wa)
IllustratorYes
GenreTravel, Cooking
AuthorLarry Goldman, Lauren Lyle, Michael Wild, G. Earl Darny
FormatHardcover
Dimensions
Item Height1 in
Item Weight50.1 Oz
Item Length10.3 in
Item Width10.8 in
Additional Product Features
Intended AudienceTrade
LCCN2001-000926
TitleLeadingThe
Reviews"People outside the Bay Area may not fully appreciate the 25-year history of this landmark restaurant, but anyone with an interest in fine dining will savor the 100 recipes that showcase BayWolf's lasting contribution to California and Mediterranean cuisines." --Bookselling This Week. "Want to end up with a lusty, luscious, sumptuous, and evocative meal, the BAYWOLF COOKBOOK profoundly delivers." --Berkeley Daily Planet"2001 Best of the Best" --fifth annual cookbook awards collection --Food & Wine Books "BayWolf's first book was worth the wait. These are actual dishes from the restaurant that a reasonably skilled home cook can duplicate...while definitely sophisticated recipes are also down-to-earth." And from their holiday cookbook recommendations: "Terrific recipes. . . . reflects the integrity and sophisticated simplicity of the authors' cooking." --San Francisco Chronicle "It provides a passionate read and solid proof of the allegiance to all thing seasonal. Certainly the most stylish book to come across this desk this year."--Tulsa World "The grown-ups will love it! There are so many drool-ably delicious duck recipes in this book that it might as well be called the All Duck All the Time Cookbook."--Albuquerque Alibi"It would make a great coffee-table book if it weren't for the recipes, which are so enticing that the pages risk becoming (extra-virgin olive) oil-stained and dog-eared in no time."--Kansas City Star "You'll howl with joy over the new BayWolf cookbook. Sometimes you buy a cookbook for the recipes. Sometimes you buy it just because the photographs are so beautiful and inspiring. You'll want BayWolf Restaurant Cookbook for both." --Santa Cruz Sentinel"Some time-honored restaurants, like Chez Panisse, are always in the public eye, while others, such as BayWolf, seem to settle into the dining scene and dish up delicious food for decades."--Michael Bauer, San Francisco Chronicle"It's just plain fun to eat here. If BayWolf were in my neighborhood, I'd be there once a week. As a destination restaurant, it ranks up there with Chez Panisse and Oliveto for me, with the advantage of being more relaxed. After 25 years, BayWolf is doing everything right." --Patricia Unterman, San Francisco Examiner"[Michael] Wild is knowledgeable and enthusiastic about food and wine, and the recipes sound delicious." --Library Journal"Sets a new standard for beautiful cookbooks." --Narsai David, KCBS San Francisco, "People outside the Bay Area may not fully appreciate the 25-year history of this landmark restaurant, but anyone with an interest in fine dining will savor the 100 recipes that showcase BayWolf's lasting contribution to California and Mediterranean cuisines." -Bookselling This Week. "Want to end up with a lusty, luscious, sumptuous, and evocative meal, the BAYWOLF COOKBOOK profoundly delivers." -Berkeley Daily Planet"2001 Best of the Best" -fifth annual cookbook awards collection -Food & Wine Books "BayWolf's first book was worth the wait. These are actual dishes from the restaurant that a reasonably skilled home cook can duplicate...while definitely sophisticated recipes are also down-to-earth." And from their holiday cookbook recommendations: "Terrific recipes. . . . reflects the integrity and sophisticated simplicity of the authors' cooking." -San Francisco Chronicle "It provides a passionate read and solid proof of the allegiance to all thing seasonal. Certainly the most stylish book to come across this desk this year."-Tulsa World "The grown-ups will love it! There are so many drool-ably delicious duck recipes in this book that it might as well be called the All Duck All the Time Cookbook."-Albuquerque Alibi"It would make a great coffee-table book if it weren't for the recipes, which are so enticing that the pages risk becoming (extra-virgin olive) oil-stained and dog-eared in no time."-Kansas City Star "You'll howl with joy over the new BayWolf cookbook. Sometimes you buy a cookbook for the recipes. Sometimes you buy it just because the photographs are so beautiful and inspiring. You'll want BayWolf Restaurant Cookbook for both." -Santa Cruz Sentinel"Some time-honored restaurants, like Chez Panisse, are always in the public eye, while others, such as BayWolf, seem to settle into the dining scene and dish up delicious food for decades."-Michael Bauer, San Francisco Chronicle"It's just plain fun to eat here. If BayWolf were in my neighborhood, I'd be there once a week. As a destination restaurant, it ranks up there with Chez Panisse and Oliveto for me, with the advantage of being more relaxed. After 25 years, BayWolf is doing everything right." -Patricia Unterman, San Francisco Examiner"[Michael] Wild is knowledgeable and enthusiastic about food and wine, and the recipes sound delicious." -Library Journal"Sets a new standard for beautiful cookbooks." -Narsai David, KCBS San Francisco
Dewey Edition21
Photographed bySmith, Laurie
Dewey Decimal641.59794
SynopsisWhen Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, BayWolf proves that comfortable, friendly ambiance and delicious world-class dining can--and should--go hand in hand. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, THE BAYWOLF RESTAURANT COOKBOOK brings together over 100 recipes that showcase its robust, down-to-earth sensibilities--a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows BayWolf through the seasons, making its striking brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook.* Lavish, full-color food photography by Saveur photographer Laurie Smith. * A definitive cookbook from one of the pioneers of California cuisine., When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, BayWolf proves that comfortable, friendly ambiance and delicious world-class dining can and should go hand in hand. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, THE BAYWOLF RESTAURANT COOKBOOK brings together over 100 recipes that showcase its robust, down-to-earth sensibilities a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows BayWolf through the seasons, making its striking brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook. Lavish, full-color food photography by Saveur photographer Laurie Smith. A definitive cookbook from one of the pioneers of California cuisine."
LC Classification NumberTX715.2.C34B39 2001
All listings for this product
Be the first to write a review
