For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni CafAc with high expectations and have rarely left disappointed. In The Zuni CafAc Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, qWhat makes The Zuni CafAc Cookbook a real treasure is the voice of Zuni's Judy Rodgers, q whose book qrepeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself.q Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone qshould be required reading for every person who might cook something someday.qAt home, I most often use cold or cool stock~which conserves burner space and means one less pot to clean. ... A simmering stock will speed things up, and allows you to nearly standardize cooking time, but, all other things being equal, youanbsp;...
|Title||:||The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant|
|Publisher||:||W. W. Norton & Company - 2002-09-17|