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While firmly anchored in the food sentiments of California, Rodgers explores the honest cuisine généreuse of France, Tuscany, Umbria, Sicily, Catalonia, and Greece. Her chapter "Small Dishes to Start a Meal" runs to 65 pages! Look for her Lentil-Sweet Red Pepper Soup with Cumin and Black Pepper, her Citrus Risotto, and her Tomato Summer Pudding. Be sure to try Short Ribs Braised in Chimay Ale, and Rabbit with Marsala and Prune-Plums. Chapters are devoted to eggs, starchy dishes, sausage and charcuterie, and the cheese course; you'll also find all the basic chapters one might expect. Throughout, Gerald Asher provides insight into matching wines with foods.
Rodgers's natural instinct is to share and to teach, and the instructional material in The Zuni Cafe Cookbook is like a deep-tissue massage, improving any cook's posture and performance. Rodgers's fine book invites both the novice and the experienced cook to delve deep into the heart of real food and real cooking. --Schuyler Ingle
Good forward explaining how she developed as a chef and her philosophy of cooking. A lot of excellent recipes that feature ingredients more than complicated technique.Published 1 month ago by Ernest Babynec
I skimmed this book and in it I found the practical kitchen chef of la bonne femme and science. I cooked with Judy in New York and her explanations in the book resonate. Read morePublished 20 months ago by Mark Midensky
a must have cookbook, as well as a good source for recipes thee is a wealth of cooking information and tips, in the forefront of my libararyPublished on March 31 2012 by E. lum
I love this cookbook. It is full of inspirational ideas and delectable recipes. It is not just a cookbook with a number of dishes in it, it has a wealth of information about how to... Read morePublished on March 16 2010 by Nemesis Adrasteia
The Zuni Cafe Cookbook is a new classic in my kitchen. It includes both recipes and classic cooking principles that can be applied to other cooking adventures. Read morePublished on July 4 2004 by C. Reznicek
This has become my favorite cookbook. I enjoy cooking but have a world to learn. However, another book with "300 new recipes" is the last thing I need, I have plenty of... Read morePublished on May 12 2004
Recipes from a popular San Francisco institution and culinary tradition are packed in here, with dishes providing a delightful array of innovative and refreshing ideas, from Spicy... Read morePublished on Feb. 3 2004 by Midwest Book Review
There 're lots of very good recipes in this one, and lots of those techniques & explanation. So if you're curious & you wanna learn more about the chemistry of cooking,... Read morePublished on June 2 2003 by "happythehippo"