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Farallon Cookbook : The Very Best of San Francisco Cuisine by Paul Moore, Emily Luchetti and Mark Franz (2001, Hardcover)
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- Buy it nowThe Farallon Cookbook: The Very Best of San Francisco Seafood Cuisine
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About this product
Product Identifiers
PublisherChronicle Books
ISBN-100811829197
ISBN-139780811829199
eBay Product ID (ePID)1895175
Product Key Features
Book TitleFarallon Cookbook : the Very Best of San Francisco Cuisine
Number of Pages256 Pages
LanguageEnglish
TopicRegional & Ethnic / International, Specific Ingredients / Seafood
Publication Year2001
IllustratorYes
GenreCooking
AuthorPaul Moore, Emily Luchetti, Mark Franz
FormatHardcover
Dimensions
Item Height1 in
Item Weight60 Oz
Item Length11 in
Item Width9.4 in
Additional Product Features
Intended AudienceTrade
LCCN00-065704
Dewey Edition21
Grade FromEighth Grade
Grade ToCollege Graduate Student
Dewey Decimal641.6/92
SynopsisSince 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 Prawnswith 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., 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.
LC Classification NumberTX747.F687 2001
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