Farallon Very Best of San Francisco Cuisine

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Description: Executive chef and co-owner Mark Franz showcases over sixty of his celebrated "coastal cuisine" recipes in The Farallon Cookbook. Artfully designed and lavishly photographed, each dish has been carefully adapted for the serious home cook and offers an exciting, innovative culinary experience. Exquisite delicacies from the sea include Oyster and Wild Salmon Tartare with Roasted Beets and Crisp Giant Capers, Bonito-Crusted Whole Yellowtail Snapper with Spicy Chinese Black Bean Sauce and Saffron Noodles, and Peeky-Toe Crab with Truffled Mashed Potatoes and Sea Urchin Sauce. 

More than simply a seafood cookbook, you'll find savory land-based starters such as Squab Breast Terrine with Shiitake Duxelles, Seared Foie Gras, Braised Leeks, and Broken Beet Vinaigrette, as well as impressive entrees such as Braised Veal Checks with Lobster Tails, Cauliflower Puree, and Lobster Sauce. Unlike other restaurant cookbooks, each recipe is designed to be prepared in the home kitchen and offers expert information to assist the reader with the more complicated techniques, as well as advice for simplifying dishes. Unusual terms are defined and sources are listed for hard to find ingredients. 

Farallon's renowned pastry chef Emily Luchetti has included a selection of her favorite luscious sweets, providing the perfect ending to a glorious meal. Cocoa Profiteroles with Toasted- Almond Ice Cream, Candied Almonds, and Chocolate Sauce and Truffled Creme Brulee-dessert is no afterthought here. 

With sumptuous images of the food and mesmerizing interiors of the restaurant itself, The Farallon Cookbook is an unforgettable feast for the eyes as well as the palate and celebrates a culinary world like no other. 

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Condition: Good condition.