The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

Product Descriptionp/pChef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.brbTitle: /bThe Zuni Cafe CookbookbrbAuthor: /bRodgers, Judy/ Asher, Gerald (CON)brbPublisher: /bW W Norton & Co IncbrbPublication Date: /b2002/09/01brbNumber of Pages: /b504brbBinding Type: /bHARDCOVERbrbLibrary of Congress: /b2002026477p/pAmazon.com Reviewp/pJudy Rodgers, chef-owner of San Francisco's Zuni Cafe, has produced a true classic with IThe Zuni Cafe Cookbook/I. This book gives the cook and the reader two accessible temptations: to read from cover to cover, and to cook from cover to cover. One of the great voices in food writing today, Judy Rodgers truly stands shoulder-to-shoulder with any of the master food writers who have preceded and influenced her. Her writing is as delicious as the famous Zuni Roast Chicken with Bread Salad, as simple and elegant as the Zuni Cafe Caesar Salad.pWhile firmly anchored in the food sentiments of California, Rodgers explores the honest Icuisine g?n?reuse/I 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.pRodgers's natural instinct is to share and to teach, and the instructional material in IThe Zuni Cafe Cookbook/I 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. I--Schuyler Ingle/I
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