Description
Gathers recipes for soups, salads, pasta, vegetables, meat, poultry, fish, breads, salsas, sauces, and desserts from a variety of ethnic cuisines.
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San Francisco is world-renowned for its chefs and restaurants, and the acclaimed food section of the San Francisco Chronicle is widely acknowledged to be one of the best food sections in the country. Regular contributors include some of the finest chefs and food writers anywhere, among them Joyce Goldstein, Flo Braker, Alice Waters, Jeremiah Tower, Marlena Spieler, Janet Fletcher, and Georgeanne Brennan. Michael Bauer, the food editor of the Chronicle, has assembled here a definitive collection of recipes that represent the best of California cuisine—simple and stylish, with an appreciation for ethnic flavorings and a commitment to fresh ingredients. Including 325 recipes, for soups, salads, appetizers, meat and vegetable entrees, condiments and relishes, as well as desserts, this inspiring new cookbook is sure to take its place with The New York Times Cookbook as an indispensable and beloved classic.
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