- Hardcover: 255 pages
- Publisher: Chronicle Books (Sep 15 2001)
- Language: English
- ISBN-10: 0811829197
- ISBN-13: 978-0811829199
- Product Dimensions: 28.8 x 25 x 2.6 cm
- Shipping Weight: 1.7 Kg
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #1,245,455 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Amazon
Noted for its exquisite seafood dishes, San Francisco's Farallon restaurant is a must-visit dining spot. Written by Mark Franz and Lisa Weiss, The Farallon Cookbook presents the cuisine of chef-owner Franz and pastry chef Emily Luchetti in a format almost as sumptuous as the restaurant itself. Color photos throughout illustrate the oversize book, which offers over 60 of Farallon's showcase dishes. If, like other restaurant cookbooks, the recipes are often laborious to prepare and require unusual ingredients, they are also presented with helpful asides that tell readers how to simplify dishes without compromise, or how to create their own improvisations. Those who enjoy the challenge of reproducing top-drawer cooking, or others wishing to explore the nuances of superior restaurant cuisine, should welcome the book.
Beginning with chapters that feature Farallon's raw specialties, salads, and other warm appetizers, the book then focuses on entrees, also largely seafood based. Among the appetizers, Maine-Diver Scallop Ceviche with Green Peppercorns, Grapefruit, and Chili Vinaigrette; George's Sake-Pickled Salmon with Wasabi Crème Fraîche and Herb Salad; and Black Mussel Bisque with Seafood Quenelles and Chive Oil will tempt any food lover. As for the entrees, Roasted Quail Stuffed with Armanac-Laced Prunes, Foie Gras, Corn Cakes, and Red Currants and Roasted Saddle of Rabbit with Fava Beans, Morels, and Crisp Spanish Ham are two outstanding (and nonseafood) specialties. With dessert recipes for the likes of Double-Chocolate Pudding Cake, tips, and a useful ingredient glossary, the book offers world-class cooking to reproduce or dream over. --Arthur Boehm
From Publishers Weekly
Franz, executive chef and co-owner of famed San Francisco restaurant Farallon, begins his eponymous cookbook with a series of confessions. He eschews recipes. His servers have nervous fits when he's cooking because he rarely sends a dish out of the kitchen looking the same way twice. His single most formative culinary experience occurred in Alaska, where as a wilderness guide in the 1970s he was required to catch his supper. So what kind of cookbook is this? An utterly thrilling one, as original, open-ended and carefully considered as Franz's cooking. With a nod to mentors Richard Olney and Elizabeth David, the book teaches readers how to work with ingredients, demonstrating how a great chef thinks, tastes and creates, and expressing the wild spontaneity that can result from being at the mercy of limited raw materials, free of shopping lists and preconceptions. To this end, each recipe, written and tested by coauthor Weiss, is presented as originally conceived, followed by detailed notes for home cooks on preparation, improvisation and simplification. If readers can't find a wild boar for "Roasted Rack of Wild Boar with Chestnut Spaetzle and Sage Jus," they can turn to the "Improvisation" section at the bottom of the page, which recommends loin of pork as a substitute. Paul Moore's fantastically stylish color photographs provide clear images of nearly every dish. Even if readers never attempted any of Franz's recipes, it would be worth owning for Franz's mini-disquisition on how to precook and reheat risotto. The secret ingredient? Ice. (Nov.)Forecast: This may be a hard sell on the East Coast, to readers unfamiliar with the restaurant or to those unaware of Franz's long association with Richard Olney, Jeremiah Towers and the Chez Panisse crowd, but if it's skillfully marketed, it will do quite well.
Copyright 2001 Cahners Business Information, Inc.
Inside This Book
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First Sentence
In this chapter, you'll find a few of my personal favorites. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
In this chapter, you'll find a few of my personal favorites. Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
Sumptuous San Francisco Food,
By A Customer
This review is from: Farallon: The Very Best of San Francisco Seafood Cuisine (Hardcover)
I am surprised that this book has not been reviewed before...I have been to Farallon for lunch today as part of San Francisco Dine-About-Town promotion, where a set 3 course lunch costs just $19.95 during the month of January. This is one of the top sea food restaurants in town and I was not disappointed. Both the food and the decor were outstanding. I enjoyed my lunch so much that I went and bought the book from the near by Borders Bookstore on Powell Street.Tonight, I put the book to test and invited few friends over to dinner. After a hard days work in investment banking, together we prepared Rosemary-Seared Prawns with Saffron Risotto and Roasted-Beef Vinaigrette with Pea Shoot Salad. It took a long time to prepare the food but the result was a sumptuous dine in with friends. What a way to relax! I gave this book only four stars just because the menus are very complex and time consuming but well worth the effort. I'll definitely visit the restaurant again.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.5 out of 5 stars (2 customer reviews) 16 of 19 people found the following review helpful
4.0 out of 5 stars
Sumptuous San Francisco Food,
By A Customer - Published on Amazon.com
This review is from: Farallon: The Very Best of San Francisco Seafood Cuisine (Hardcover)
I am surprised that this book has not been reviewed before...I have been to Farallon for lunch today as part of San Francisco Dine-About-Town promotion, where a set 3 course lunch costs just $19.95 during the month of January. This is one of the top sea food restaurants in town and I was not disappointed. Both the food and the decor were outstanding. I enjoyed my lunch so much that I went and bought the book from the near by Borders Bookstore on Powell Street.Tonight, I put the book to test and invited few friends over to dinner. After a hard days work in investment banking, together we prepared Rosemary-Seared Prawns with Saffron Risotto and Roasted-Beef Vinaigrette with Pea Shoot Salad. It took a long time to prepare the food but the result was a sumptuous dine in with friends. What a way to relax! I gave this book only four stars just because the menus are very complex and time consuming but well worth the effort. I'll definitely visit the restaurant again. 2 of 2 people found the following review helpful
5.0 out of 5 stars
Tips Galore,
By DWB - Published on Amazon.com
As the previous reviewer noted the recipes are time consuming but the author offers detailed tips on improvisations, making certain components in advance, simpliyfing by giving short-cuts and recommendations for wine. Good book overall.
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