The Farallon Cookbook: The Very Best Of San Francisco Seafood Cuisine
Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative "coastal cuisine" rave reviews. Now, executive chef and co-owner Mark Franz has compiled the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in su...
Hardcover: 256 pages
Publisher: Chronicle Books; First Edition edition (August 1, 2001)
Product Dimensions: 9.8 x 1.1 x 11.3 inches
Amazon Rank: 1151106
Format: PDF Text djvu ebook
- 9780811829199 pdf
- 978-0811829199 epub
- Emily Luchetti epub
- Emily Luchetti ebooks
- Cookbooks, Food and Wine epub ebooks
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“I wish book was more simple, have not use as yet. Might find something and try one of the recipes,just was not what I expected....”
h ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or Rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails and savory Roasted Quail Stuffed with Armagnac Laced Prunes. This handsome volume--as stunning as the restaurant itself--is packed with tips from the chef, techniques to simplify the recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.
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