- 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)
Sierra Mar Cookbook: Post Ranch Inn Hardcover – Oct 15 2006
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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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Most helpful customer reviews on Amazon.com
The Sierra Mar Cookbook features recipes from the #1 Hotel Restaurant in California. The ever-changing menu features a fusion of French, Mediterranean and Asian culinary influences. The pictures alone produce a sense of awe and are beyond inspirational.
The unique style of this cookbook displays six intriguing menu options that represent six evenings at Sierra Mar:
Local Farmers Markets & Perfect Timing
Monterey Bay Salmon, Taste Memory & Total Utilization
Tomatoes, Terroir & the Artistry They Inspire
Preserves, Marmalades & Capturing Flavors that Sustain Us
Black Truffles, Shellfish & Pondering the Soul of Food
Slow Braising of Flavors & Big Sur Chanterelles, a Rustic Spirit of Taste
It seems rare for a cookbook to have the variety of stunning scenic pictures and it leaves you longing to visit this restaurant. A slopping field of flowers melts into a perfectly pink sunset in one picture and in another waves dash against the rocks.
Recipes that looked especially tempting include:
Salad of Grilled Black Mission Figs, Bitter Greens and Bleu de Haut Jura Cheese with a Port Reduction
Pancetta-Wrapped Sika Venison Loin with Pistachio Puree, Huckleberry Sauce and Pumpkin Dumplings
Butternut Squash Ravioli with Sage-Pecan Brown Butter
Composed Main Lobster Salad with Satsuma Mandarins, Hearts of Palm and Basil Oil
(the colors are gorgeous and look very tropical)
Grilled Rib-Eye Steak with Crispy Potato Cake and Oyster Mushroom Cambazola Compote
Ceylon Tea - Glazed Salmon with Hoisin-Braised Bacon and Pea Tendril Salad
Throughout the book there are step-by-step technique pictures with descriptions so you can learn how to slice potato gaufrettes. A section of "basic recipes" introduces you to Brioche, Pate Brissee, Champagne Vinaigrette, Fig Jam, Red Wine Syrup and Fines Herbes.
If you are looking to impress someone with recipes that will create an intoxicating culinary experience, I can't think of any cookbook that compares to this one! The pictures are stunning and the flavors are complex and have comforting seasonal appeal.
~The Rebecca Review
Author of Seasoned with Love: A collection of
best-loved recipes inspired by over 40 cultures
I would warn potential purchasers that this is not really a cookbook for the casual home cook. You should ask yourself the following questions:
Do you enjoy spending an entire day in the kitchen preparing dinner?
Does your list of kitchen equipment include a mandoline, a chinois, and a juice extractor?
Do you know where to purchase ingredients such as grade-A foie gras, diver's scallops, guinea hen, ramps, or baby chioggia beets?
If the answer to any of those questions is "no", then this book will probably spend more time on your coffee table than in your kitchen.
I think a lot of books of this sort are written by chefs who prepare their dishes in restaurants with an army of sous chefs, line cooks, dishwashers, and the necessity of feeding a crowd of customers each evening. Moving the techniques to the home setting where you are preparing dinner for your family and maybe a few guests requires a process of translation that leads to error-prone and incomplete recipes. This cookbook has been well thought out and edited, and avoids the problems that others have found with "gourmet chef" cookbooks. All recipes are calibrated to serve 6 in a format of a multi-course "tasting menu" dinner. That means the portions are each relatively small, and designed to be individually plated. Each course has well-thought-out wine recommendations for those who like to pair indiviudal courses with wines. Definitely not Tuesday night dinner.
I have looked over the recipes, and personally prepared the "Smoked Salmon-Wrapped Day Boat Scallops with Quail Egg, Fennel Emulsion, and Salmon Roe". It worked very well, with no missing ingredients, steps, or poorly-thought out proportions.
I think this book was well worth the price. As Jaques Pepin likes to say -- "Happy Cooking!"
If you have never been to Sierra Mar and tasted the fine cuisine invented by Craig, you are truly missing out on a culinary adventure you will savor for years.
Way to go Craig!
Your Little Sister Suzanne