Tartine Bread - Chad Robertson

(Boek)

From Publishers Weekly
Chad Robertson (co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine, Bar Tartine) brings his master Tartine Bread technique to those who may not have the chance to try the famed Bay Area loaves hot out of the oven. This "baker's guidebook" is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread. Robertson's basic recipe is explained in depth with numbered steps, and consists of making a natural leaven and baking in a cast-iron cooker. The author's passionate tone and tales of baking apprenticeships, along with top-notch step-by-step photos, elevate the title from mere manual to enjoyable read. The later sections include variations on the basic recipe; bread-to-use recipes for sandwiches; bruschetta; and salads and entrees made with croutons and breadcrumbs. The sophisticated and clean design, exceptional photos, and padded cover give the book a luxurious feel. (Nov.)
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Product Description
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1?s=books&ie=UTF8&qid=1295097125&sr=1-1

http://www.thefreshloaf.com/node/13525/my-imitation-chad-robertson039s-country-sourdough

http://www.tartinebakery.com/about_the_chef.html

The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant - Judy Rodgers (Boek)

Review

Judy Rodgers, chef-owner of San Francisco's Zuni Cafe, has produced a true classic with The Zuni Cafe Cookbook. 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.

Miette: Recipes from San Francisco's Most Charming Pastry Shop - Meg Ray (Boek)

Product Description
Renowned for beautiful cakes, Miette is among the most beloved of San Francisco's culinary destinations for locals and travelers. Miette's pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Scalloped edges on the book block enhance the preciousness of this fetching package. Just like the adorable cakes, cookies, clairs and tarts for sale in Miette's case, this book is irresistible!

Vietnamese Home Cooking - Charles Phan

In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients.

When Charles Phan opened his now- legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian.

Coi: Stories and Recipes - Daniel Patterson

*****

Daniel Patterson is the head chef/owner of Coi (pronounced "Kwa"), a two Michelin star restaurant in San Francisco. At Coi, Patterson mixes modern culinary techniques with local, wild, and cultivated ingredients to create original dishes that speak of place, memory, and emotion. His approach has earned him a worldwide reputation as pioneer of a new Californian cuisine. Also renowned for his food writing, Patterson has been published in The New York Times, Food & Wine, and Lucky Peach. Now, in his highly anticipated new book Coi: Stories and Recipes, Patterson shares a personal account of the restaurant, its dishes, and his own unique philosophy on food and cooking. Patterson begins by examining his relationship with California after his arrival from the East Coast and as he began to feel more at home throughout the years. He then takes readers into the Coi kitchen with 70 of the restaurant's original dishes, including Chilled Spice Ratatouille Soup; Carrots Roasted in Coffee Beans; Monterey Bay Abalone with Nettle-Dandelion Salsa Verde; Inverted Cherry Tomato Tart; and Lime Marshmallow with Coal-Toasted Meringue. The dishes are explained through a series of personal essays and narrative recipes, offering insight into Patterson's life, philosophy, and inspirations.

Manresa: An Edible Reflection - David Kinch

 

The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast.
Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food--specifically that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.

San Francisco (Reizen)

San Francisco 1 (Reizen)

*****
http://www.exploratorium.edu http://www.presidio.gov/Pages/default.aspx http://www.goldengate.org http://www.sfheritage.org http://www.fortmason.org http://www.maritime.org http://www.waxmuseum.com http://www.nps.gov/goga http://www.chsa.org  http://www.fairmont.com http://www.cablecarmuseum.org/ http://www.gracecathedral.org http://www.wellsfargohistory.com http://www.tapyramid.com  http://www.californiahistoricalsociety.org http://www.moadsf.org https://yerbabuena.org/ http://www.westfield.com http://www.sanfrancisco.travel/ http://www.sfmoma.org/ http://www.asianart.org http://www.sfacgallery.org/ http://www.sfsymphony.org http://www.sfwmpac.org http://sfgov.org/  http://www.stmarycathedralsf.org http://www.randallmuseum.org http://www.thecastrotheatre.com http://www.missionculturalcenter.org http://legionofhonor.famsf.org/ http://www.calacademy.org http://www.conservatoryofflowers.org http://www.strybing.org http://www.cliffhouse.com/home/index.html http://www.sfzoo.com http://www.mountainplay.org http://www.ebparks.org http://www.berkeley.edu http://www.lawrencehallofscience.org http://www.magnes.org http://www.claremontresort.com http://www.museumca.org http://www.winchestermysteryhouse.com/ http://www.egyptianmuseum.org   http://www.stanford.edu http://www.seemonterey.com/  http://www.napavalley.com http://winetrain.com/ http://www.ehow.com/ehow-style/ http://www.oldsacramento.com http://squawalpine.com/ http://www.nps.gov/yose/index.htm

San Francisco City Guide (Reizen)

*****
http://www.mandarinoriental.com/sanfrancisco/ https://www.morganshotelgroup.com/originals/originals-clift-san-francisco http://www.cavallopoint.com http://www.sfpalace.com http://www.blackbirdbar.com/blackbirdbarsanfr.php  http://www.bixrestaurant.com http://berettasf.com/ http://www.richtablesf.com http://www.missionrockresort.com http://www.bartartine.com http://www.citylights.com https://www.1stdibs.com/dealers/deangelis/ http://www.cablecarclothiers.com http://www.biritemarket.com/ http://www.sfmoma.org http://deyoung.famsf.org http://www.modernismwest.com http://winecountryhelicopters.com

Louis Maldonado, San Francisco

 

We caught Maldonado just before things really took off: He's currently lined up to be on the upcoming season of Top Chef, New Orleans (Season 11). Known for his eats at the Healdsburg, Calif. establishment Spoonbar, Maldonado has also cooked in the kitchens of Thomas Keller’s famed French Laundry and Café Majestic. He recently worked as the chef de cuisine of the Michelin-starred Aziza in San Francisco. With such haute-cuisine accolades, this hunky chef's undying love for cheeseburgers (see below!) is even more endearing to us.