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Author:
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ISBN:
Category : Oakland (Calif.)
Languages : en
Pages : 998
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Author: Michelle Polzine
Publisher: Artisan
ISBN: 1579658989
Category : Cooking
Languages : en
Pages : 353
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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: Alice L. Waters
Publisher: Harper Collins
ISBN: 0062354000
Category : Cooking
Languages : en
Pages : 359
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Book Description
The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn’t reserve far in advance and can choose from the ever-changing à la carte menu. It’s the place where Alice Waters’s inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse’s own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice and her team of talented cooks offer more than 140 of the café’s best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour’s drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer’s market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café’s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café’s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You’ll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters’s restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire.
Author:
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ISBN:
Category : Oakland (Calif.)
Languages : en
Pages : 998
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Author: Stephen R. Duncan
Publisher: JHU Press
ISBN: 142142634X
Category : Social Science
Languages : en
Pages : 347
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Book Description
An account of how the subterranean nightspots in 1950s New York and San Francisco became social, cultural, and political hothouses for left-wing bohemians. The art and antics of rebellious figures in 1950s American nightlife—from the Beat Generation to eccentric jazz musicians and comedians—have long fascinated fans and scholars alike. In The Rebel Café, Stephen R. Duncan flips the frame, focusing on the New York and San Francisco bars, nightclubs, and coffeehouses from which these cultural icons emerged. Duncan shows that the sexy, smoky sites of bohemian Greenwich Village and North Beach offered not just entertainment but doorways to a new sociopolitical consciousness. This book is a collective biography of the places that harbored beatniks, blabbermouths, hipsters, playboys, and partisans who altered the shape of postwar liberal politics and culture. Touching on literary figures from Norman Mailer and Amiri Baraka to Susan Sontag as well as performers ranging from Dave Brubeck to Maya Angelou to Lenny Bruce, The Rebel Café profiles hot spots such as the Village Vanguard, the hungry i, the Black Cat Cafe, and the White Horse Tavern. Ultimately, the book provides a deeper view of 1950s America, not simply as the black-and-white precursor to the Technicolor flamboyance of the sixties but as a rich period of artistic expression and identity formation that blended cultural production and politics. “What emerges in these pages is nothing less than a comprehensive psycho-social geography of an underground counter-culture of black and white jazz musicians, leftists, poets, artists, beatniks, gays and lesbians and other people of the demi-monde.” —All About Jazz
Author:
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Category : Restaurants
Languages : en
Pages : 868
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 700
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Author: California State Board of Health
Publisher:
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Category :
Languages : en
Pages : 832
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Author: Lonely Planet
Publisher: Lonely Planet
ISBN: 183758544X
Category :
Languages : en
Pages : 288
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Author:
Publisher:
ISBN:
Category : San Francisco (Calif.)
Languages : en
Pages : 798
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 708
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