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Sierra Mar Cookbook: Post Ranch Inn Hardcover – Oct 15 2006


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Product details

  • Hardcover: 264 pages
  • Publisher: Gibbs Smith; 1 edition (Oct. 15 2006)
  • Language: English
  • ISBN-10: 1586858599
  • ISBN-13: 978-1586858599
  • Product Dimensions: 22.9 x 2.7 x 30.5 cm
  • Shipping Weight: 1.8 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #1,370,502 in Books (See Top 100 in Books)
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Product description

From the Inside Flap

Sierra Mar Consecutively ranked among the best restaurants in Northern California by Zagat surveys, Sierra Mar is located on the property of the Post Ranch Inn. Sierra Mar's daily-changing menu fuses Asian, French and Mediterranean influences under the direction of Chef Craig von Foerster. The menu at Sierra Mar is ingredient driven and begins instinctively and without restraint each day. With access to regional farmers markets and Big Sur local farmers, meals are created with ingredients of the season just hours after being harvested.
The Sierra Mar experience includes not only amazing food, but also a breathtaking view of the Pacific coastline seen through the dining room's exquisite floor-to-ceiling windows. Home to one of the largest wine collections in the country and featuring more than 4,300 selections, the Sierra Mar wine cellar has been the recipient of the prestigious Wine Spectator Grand Award since 1993.
Sierra Mar continues the tradition started at the original Rancho Sierra Mar by Mary Post Fleenor, the great-granddaughter of the original Post Ranch homesteaders, by offering a warm and welcoming atmosphere for all who visit.
""You can learn so much about food just by listening to people from different cultural backgrounds talk about their food memories . . . what you hear is about the soul of their food, not its science." Chef Craig von Foerster focuses on seasonal and regional offerings with a passionate energy.
His care when fusing California fare with French, Asian and Mediterranean influences comes from deep within, as cooking is his way of life. Diners from all over the world share a taste of his passion for food within each meal at Sierra Mar. Craig shares the wisdom and musings that have inspired the a-la-minute award-winning Sierra Mar style he and his staff have created during his eight- year residency as executive chef.

From the Back Cover

"it's an awesome setting, but it's equaled by the exquisite, passionate cal-new french menu . . . after a meal here, you may melt away in utter bliss." -zagat
"drop-dead ocean views, warm and attentive service, and a 4,000-bottle wine list enhance a menu that shows off the local produce as much as it does the talents of chef craig von foerster." -robb report
"dining is a distinct pleasure: the award-winning sierra mar restaurant prepares superb cuisine, has a world-class wine cellar and boasts spectacular views." -conde nast johansens recommended hotels
"we were bowled over by the grilled quail followed by chilled sweet pea soup with mint, monterey bay salmon with fennel-caviar creme fraiche and a blackberry tart with lavender ice cream." -wall street journal
"harper's contributors rave about the restaurant, the sierra mar, which is built in a glass box hanging over the sea." -harper's abroad
"what is eaten truly evokes the same emotions of your spot high above the pacific . . . dramatic, stunning." -jeff jakes, the lodge at pebble beach
"dining, however is anything but subdued. sierra mar spoils guests by serving hog-island oysters with cucumber relish; smoked squab with endive, blackberries and brioche . . ." -wine spectator
wine spectator grand award winner for 13 years

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