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Author: A. K. Crump
Publisher:
ISBN: 9780967489827
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
Author: A. K. Crump
Publisher:
ISBN: 9780967489827
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
Author: A. K. Crump
Publisher: TCB Cafe Publishing
ISBN: 9780967489889
Category : Coffeehouses
Languages : en
Pages : 0
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Book Description
Caf� culture has long played an integral role in San Francisco's history and cosmopolitan lifestyle. This delightful guidebook leads travelers and residents alike on a deliciously caffeinated tour of over 340 caf�s in the city and East Bay. Each listing includes an address, phone number, and short write-up, giving readers a taste of each spot's unique ambience. Nearly all entries are pictured in full-color photos that capture the feel and atmosphere of a caf�. Some entries come with a story - the Caffe Proust, for example, is paired with an account of Marcel Proust's caf� experiences. There are also recipes, menus, vignettes, and profiles of local artists, caf� owners, and, of course, coffee-lovers, including Francis Ford Coppola, comedian Will Durst, and former mayor Willie Brown. Organized by neighborhood, the book offers a lovely walking tour of San Francisco's unique charms.
Author: Shelley Lindgren
Publisher: Ten Speed Press
ISBN: 1607743841
Category : Cooking
Languages : en
Pages : 306
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Book Description
A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant. The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy’s local cuisines and artisanal wines. Throughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino’s extensive knowledge of traditional Italian food, but also his focus on precision and technique. In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous vide—all of which are prodigiously illustrated with step-by-step photos. Shelley Lindgren’s uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producers—and explaining how each reflects the region’s unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover’s library. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
Author: Brandon Jew
Publisher: Ten Speed Press
ISBN: 1984856502
Category : Cooking
Languages : en
Pages : 306
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Book Description
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Author: Joe Wolff
Publisher: Interlink Books
ISBN: 9781566568470
Category : Travel
Languages : en
Pages : 0
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Book Description
Superbly photographed, this book showcases San Francisco's unique and tasteful cafes San Francisco, nestled between the Pacific Ocean and the San Francisco Bay, is one of the best cities in the world for finding a fine neighborhood cafe to sit down in with a notebook (or a netbook) and a steaming mocha and artisan pastry. Explore all the neighborhoods of San Francisco-from the Mission to North Beach, from downtown to just north of the city, over the Golden Gate Bridge into Marin-through its homegrown cafes. Wolff and Paperno have been highly praised for their guides to cafe life: Wolff, for his portraits of the owners whose creative visions have made these unique places; Paperno, for his "richly evocative" photographs (Chicago Tribune). In this guide, Wolff and Paperno turn to the vital cafe life of their own beloved Northern Californian city, a place that, with its emphasis on the local, the organic, and the sustainable, has been teaching the rest of us how to eat and drink for a long time.
Author: James M. Forbes
Publisher:
ISBN: 9780963669209
Category : Coffeehouses
Languages : en
Pages : 454
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Book Description
Author: Michelle Polzine
Publisher: Hachette UK
ISBN: 1648290051
Category : Cooking
Languages : en
Pages : 711
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Book Description
Named a Best Cookbook of the Year/Best Cookbook to Gift by Saveur, Los Angeles Times, San Francisco Chronicle, Dallas Morning News, Charleston Post & Courier, Thrillist, and more Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.” —Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020 “This book . . . just keeps on giving. An absolute joy for bakers.” —Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn Admit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frosting. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Century Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold butter for a perfect tart shell), and a revelation of ingredients, from lemon verbena to peach leaves. Many recipes are lightened for contemporary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising number are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it "will knock your socks off, and wash and fold them too." Who wouldn't want a slice of that? With Schlag, of course.
Author: Joe Wolff
Publisher:
ISBN: 9781907973147
Category : Coffeehouses
Languages : en
Pages : 160
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Book Description
Cafe Life San Francisco allows you to explore all the neighbourhoods of the city.
Author: Ira Nowinski
Publisher: PreTest Series
ISBN:
Category : Photography
Languages : en
Pages : 68
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Book Description
Images of some of San Francisco's Beat poets at the coffeehouses and bars of North Beach, including the Caffe Trieste, the Savoy Tivoli, 1232 Saloon, 12 Adler Place, the Coffee Gallery, the Spaghetti Factory, Green Valley Restaurant, Gulliver's Pub, Vesuvio's, Caffe Roma, La Veranda Cafe, the Bohemian Cigar Store, City Lights Bookstore, and the Washington Square Bar & Grill.
Author: Sylvan Brackett
Publisher: Chelsea Green Publishing
ISBN: 193149875X
Category : Nature
Languages : en
Pages : 354
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Book Description
With more than 500 recommended restaurants, this is the third in a series of destination city guides for "eco-gastronomic" travelers--adventurous people who seek out quality, tradition, and fresh, seasonal, and locally grown ingredients when they explore the restaurants, markets, and bars of a city.
