By Judy Rodgers
ISBN-10: 0393020436
ISBN-13: 9780393020434
Within the Zuni Cafe Cookbook, a publication clients were expecting for years, chef and proprietor Judy Rodgers offers recipes for Zuni's such a lot famous dishes, starting from the Zuni Roast poultry to the coffee Granita. yet Zuni's allure is going past recipes. Harold McGee concludes, "What makes The Zuni Cafe Cookbook a true treasure is the voice of Zuni's Judy Rodgers," whose booklet "repeatedly sheds a clean and revealing gentle on constituents and dishes, or even at the nature of cooking itself." Deborah Madison (Vegetarian Cooking for everybody) says the creation on my own "should be required analyzing for everyone who may perhaps cook dinner anything someday."
Read Online or Download The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant PDF
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Extra resources for The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Example text
A cuisinier {line cook} had just told owner Georgette Descat, the chef and formidable eighty-ish matriarch of cuisine landaise in Paris, that there were a few pounds of sea bass left. �Mets-y du sel. » {“Salt it. ”} I was tired and uncomfortable from a day of working in duck fat, but that didn’t sound right. ” I’d never have challenged Georgette, but I might have ignored it if her food weren’t so deeply flavorful and succulent. And her food was not salty, just tasty all the way through. Her daughter, Pepette Arbulo, my mentor and friend, had gotten my attention a few months before when she sprinkled salt in her chicken stock~I sensed a pattern here.
This unpretentious arrangement attracted writer Elizabeth David’s attention when, wandering through the neighborhood antique shops, she smelled something delicious and followed her nose to find Billy grilling chicken in the alley behind the restaurant. She came back for dinner twice that week and made a point of returning whenever she came to San Francisco. After the grill came an espresso machine, which doubled as a stove, since you could scramble eggs with the milk steamer. The waiters made this dish to order.
Texture matters too: on a typical fog-dreary summer morning, we may plan a puréed potato soup with butter or bacon to flavor it, but if the day starts to clear and turn warm, we’ll put away the blender and the bacon and cook the same chunks of potatoes into a brothy potato soup with sweet corn and cilantro. And if the weather warms just before we are ready to place a hearty beef braise in the oven, we’ll adapt it by adding more tomato to the pan, and choose a different side dish~an arugula or watercress salad, or wilted spinach with orange zest, instead of mashed potatoes.
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
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