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Books : The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant |
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Books : The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant |
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Dewey Decimal Number: 641.50979461 EAN: 9780393020434 ISBN: 0393020436 Label: W. W. Norton & Company Manufacturer: W. W. Norton & Company Number Of Items: 1 Number Of Pages: 504 Publication Date: September 23, 2002 Publisher: W. W. Norton & Company Sales Rank: 12618 Studio: W. W. Norton & Company Editorial Review: Related Items:
Average Rating:
 Rating:  - Awesome CookbookI was eager to purchase this book after tasting the best "Roasted Rosemary Potatoes" I have ever eaten in my life at a friends house. I am a simple cook, but love good food. This book is beautifully written, and does not intimidate me. I feel as if I can make every recipe and make it successful because Judy Rodgers will walk you through each step. I have not tried a recipe yet, but will soon. I am just enjoying reading it right now. You really want to savour this book as you read it. Rating:  - chicken recipe is well worth the pricezuni is my favorite san francisco restaurant. i bought this book for the chicken recipe, the restaurant signature dish; it works perfectly and satisfies a life long goal of making a perfect roast chicken. have only glanced at other recipes. Rating: - FoodThe book was bought as a gift. I looked at it and I do not know if I would purchase a copy for myself. Some of the ingredience might be difficult to obtain if you do not live near the coast. The recipies seemed advanced. Rating: - Zuni rocks my kitchenI have not eaten at the restaurant, and I have no special culinary skills outside of being a good home cook. In fact, I can rarely follow a recipe. This book is a really fun read, and inspirational. Some rather mundane foods, like stale bread/onions/greens/cheese come together in a most divine way, with lots of variations possible and suggested. It's called a Panade. The big revolution here is salting meat and waiting for the herbs to seep in for a couple of days - a dry brine. Genius, and totally effective. I think the recipes are easier than they look. I am not put off by a three page description because once you read it, it is your own. Not intricate technique, just great ideas!
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