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Restaurant cookbooks, in association with amazon.com
by region/theme:
New York —
California —
Fun, and offbeat
los angeles,
napa valley,
san diego,
san francisco,
sacramento,
santa monica
"...The 168-page book is a feast for the eyes as well as the taste buds, because in addition to recipes for - what else - seventy-two of 72 Market St.'s classic dishes, it is illustrated with more than forty dazzling full-page portraits of celebrity patrons enjoying the restaurant's food - and we do mean enjoying it, in the true 'Venice art world' sense of the word!
Eccentric, irreverent, and delightfully fun, the portraits provide a snazzy counterpoint to the recipes, which have been carefully revised for the home cook by Roland Gibert who joined Moore and Bill as a co-owner of the restaurant in 1994. ... Many of the dishes in the book, such as gazpacho, grilled chicken with tomatillo salsa, and brownies, are simple to prepare. Others, such as the Dungeness crab and crispy noodle galette or sweetbread and lobster charlotte are for the more advanced chef. " book description
by Thomas Keller, Deborah Jones (photo) Artisan. 2004, 320 pp.
"Keller's restaurant Bouchon, in Napa Valley, Calif., is modeled after Parisian bistros and serves simple yet sumptuous fare. This graceful ode to bistro cooking emphasizes that although in America, "bistro" is synonymous with "casual," the food is prepared with "precision of technique brought to bear on ordinary ingredients." Close-up photos of signature dishes are alluring, and several action shots of food preparation may help readers refine their techniques. The book's sections progress from "First Impressions" (hors d'oeuvres and more) to "Anytime" dishes (soups, salads, quiches) to appetizers, entrées and desserts. Thoughtful introductions to each recipe grouping explain Keller's experiences with the featured dishes; sidebars on everything from oil to onions provide insight and useful tidbits. ..." --Publishers Weekly
by Larry Flax, et. al. John Wiley & Sons. 1996, 112 pp.
"Ever since the first California Pizza Kitchen (CPK) was opened in Beverly Hills in 1985, fou nders Larry Flax and Rick Rosenfield have been inundated with requests for their creative pizza recipes. As Larry and Rick explain in the introduction, the recipe for their success is simple--take America's favorrite food cravings... and put them on a pizza. ...There are more than 25 delicious pizza recipes in all, plus an extra chapter with the creative CPK pastas, salads, soups, and appetizers. ... you'll also find recipes for CPK's Basic Pizza Dough ... with step-by-step instructions and photographs so even a beginner can master the techniques of tossing dough at home..." book description
by Nancy Silverton, Teri Gelber, Amy Neunsinger Knopf. 2002, 256 pp.
"Nancy Silverton's Sandwich Book gives dozens of sophisticated and unusual ideas for sandwiches that transcend the ordinary. Silverton, owner of Los Angeles' La Brea Bakery, recognizes how important good bread is as the foundation of a sandwich. First come open-faced sandwiches ranging from simple grilled garlic bread to a festal combination of rare tuna, braised leeks, hard-boiled egg, and olives topped with garlic mayonnaise. She re-creates the retro Monte Cristo sandwich, a deep-fried version of French toast layered with ham and turkey. Silverton avoids prepared ingredients, preferring even to roast her own pork. For dessert, she invents "club sandwiches," triple layers of cake, filling, and frosting. Silverton's juxtapositions of ingredients should inspire readers to create their own unique sandwich medleys. Bread recipes include buttery brioche and classic hot dog buns. " Booklist
by Nancy Silverton, Laurie Ochoa, Ruth Reichl Villard Books. 1996.
"Bread is beautiful when it is made with time, care and honest ingredients; the same is true of cookbooks, and this is a beautiful cookbook. Silverton, a world-class pastry chef and owner of L.A.'s Campanile restaurant and La Brea Bakery, offers breadmaking instructions so meticulous that one gets the feeling she's divulging valuable trade secrets ... Silverton explains the 14-day, once-in-a-lifetime process of creating the starter and the ongoing process of maintaining it. She then describes the starter and its variations and shows how they can be incorporated into a variety breads. Specialties include Walnut Bread, Rustic Olive-herb Bread, Chocolate Sour Cherry Bread and Red Pepper Scallion Bread. Lists of equipment and sources of supplies are included. Her beautifully designed book will appeal to dedicated cooks and perfectionists who are patient and brave enough to make mistakes along the way to breads, rolls, focaccia, pretzels, bagels, waffles and even-woof-dog biscuits. " Publishers Weekly
by Nancy Silverton, Teri Gelber, Steven Rothfeld Villard Books. 2000, 432 pp.
"Passionate bakers will find Silverton's latest collection of recipes as absorbing as this year's hottest potboiler: "What happens next?" is the question after each page is turned. Here, the answer is one enticing pastry after another: "quickcakes," quick breads, savories, cobblers and crisps, muffins, tarts, doughnuts, confections. Fans of Silverton's La Brea Bakery fare will want to know how she makes her fudge-swirled Almond Poundcake and incomparable Cinnammon Buns; and what's the secret of those famous Bran Muffins? (Pureed Raisins) Hers are "rustic" but elegant creationsÄstraightforward, but evocative of browned butter and vanilla, toasted pecans and ricotta. Breakfast Pastries, for example, include Russian Coffeecake, laced with chocolate and sour cream, and lush, brioche Sticky Buns. Although this is a book for the serious cook, its brisk, encouraging tone and intelligently written instructions could help even a novice turn out memorable Chocolate Madeleines, Ginger Scones or Lemon Picnic Tarts--while experienced cooks can dive into puff pastry or croissant dough, as well. Anyone would be thrilled to sample this combination of pastries, and Silverton's excellent teaching skills make this volume accessible to almost everyone..." Publishers Weekly
by Mary Bergin (Intro), Judy Gethers, Alan Richardson (Photo) Random House. 1999, 237 pp.
"Spago Desserts showcased favorite desserts of all types from Wolfgang Puck's popular restaurants. This time, Bergin, pastry chef at Spago, Las Vegas, and coauthor Gethers limit their tantalizing selection to chocolate treats. There are cakes and pastries, pies and tarts, cookies, souffles and other "creamy desserts," and a selection of delicious candies; some are as homey as Buttermilk Layer Cake, others as sophisticated as Dark Chocolate Pots de Creme and Orange Brulee. Any chocolate lover will find this book irresistible; recommended for all pastry collections. " Library Journal
by Wolfgang Puck Random House. 2002, 224 pp.
"Puck, winner of three James Beard awards, founder of Spago and Chinois, offers such favorite recipes as Pumpkin Ravioli and Pan-Roasted Chicken Breasts Stuffed with Bell Peppers with Sweet Green Onion Sauce in this distilled collection. California cuisine is the word, with Italian (Fettucine Wolf-fredo with Grilled Chicken) and fusion (Spicy Asian Beef Burgers with Shitake Mushrooms and Wolfgang's Vegetable Spring Rolls) alongside Puck's native Viennese (Minced Veal or Pork with Chanterelles, Paprika Cream Sauce, and Noodles). ...Many recipes predictably rely on chicken broth (Fettucine Wolf-Fredo, and Corn Chowder with Littleneck Clams and Jalapeno Cream). ...Desserts include Wolfgang's Tarte Tatin and Decadent Warm Chocolate Cupcakes with Molten Centers." Publishers Weekly
by Thomas Keller, et. al. Artisan. 2000, 320 pp.
"Thomas Keller, chef/proprietor of the French Laundry—"the most exciting place to eat in the United States," writes Ruth Reichl in the New York Times—is a wizard, a purist, a man obsessed with getting it right. His flavors have clarity and intensity. His methods dazzle: poaching eggs in a deep pot of water; cooking lobster out of the shell after an initial steeping in the shell; using vinegar as a flavor heightener; repeatedly washing bones for stock for the cleanest, clearest taste. Every mouthful is an explosion of flavor. ...One hundred fifty recipes and over two hundred photographs capture the impact of this extraordinary food. Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil ("Peas and Carrots"), or sauteed monkfish tail with braised oxtails, salsify, and cepes ("Surf and Turf")...." book description
by Cindy Pawlcyn, et. al. Ten Speed Press. 2001, 276 pp.
"Chef Pawlcyn (Fog City Diner Cookbook) reveals the secrets behind the cuisine of wine country restaurant Mustards Grill in this latest cookbook. ...Many recipes, like the Wild Mushroom Burgers with Apple-Jicama Slaw, rely on previously prepared ingredients found elsewhere in the book. The food ranges from appetizers and soups through main courses to desserts, and also includes chapters on sandwiches, sides and condiments. Pawlcyn often uses smokers and grills, and devotes a separate chapter to recipes involving those methods. ...Alongside each of the recipes are enjoyable descriptions, hints, tips and anecdotes that enhance readers' know-how. However, the often lengthy lists of ingredients may put off the beginner, gearing this book toward more experienced cooks. " Publishers Weekly
by Hiro Sone, Lissa Doumani Ten Speed Press. 2001, 256 pp.
"Sone and Doumani met while they were working for Wolfgang Puck at Spago in the 1980s; in 1988, they opened their own restaurant in St. Helena, CA, where they serve food that reflects their training in French and Italian cooking, Sone's Japanese background and Doumani's Lebanese, and, of course, their California ties: Miyagi Oysters in Chardonnay Cream Sauce, Lamb Shanks with Black Mission Figs, Chocolate Mousseline on Pecan Sabl.. Terra is known for its generous hospitality as well as its food, and this sensibility is reflected in the unassuming, approachable text; the recipes are chef's recipes, to be sure, but head notes suggest shortcuts and other ways to make them easier..." Library Journal
by Michael Chiarello, Penelope Wisner (Contrib), Karl Petzke (Photo) Chronicle Books. 1999, 215 pp.
"People the world over come to California's wine country for a taste of the good life. They find it in abundance at Napa Valley's celebrated Tra Vigne restaurant ...and chef Michael Chiarello's robust Italian dishes make for an unforgettable dining experience. Now, Chiarello takes readers behind the scenes at the restaurant, sharing recipes and reminiscences inspired by his years at Tra Vigne and the good Italian cooking of his family. ...In addition to seasonal delights like roasted asparagus, lemon-braised artichokes, and pumpkin polenta, home cooks will discover the secrets for Tra Vigne classics such as herb gnocchi with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar, rich and crumbly Italian holiday cookies, and a decadent chocolate tiramis." book description
by Mai Pham Prima Publishing. 1995, 274 pp.
"Mai Pham has woven wonderful memories between the recipes of this beautiful book: memories of her childhood in Bangkok, her Vietnamese family and their reverence for good food, her husband's search for the best pho recipe in Saigon. The recipes themselves are light, healthy, and loaded with the unique flavors -- strong and delicate, tangy and mild, sweet and mouth-puckeringly sour, always exotic and delicious -- of Southeast Asia. Pham owns the Lemon Grass Restaurant and Cafes in Sacramento, and is a well-known teacher of Southeast Asian cooking. " Amazon.com
by Su-Mei Yu William Morrow & Co. 2002.
"Su-Mei captures the splendor and diversity of Asia's cuisines -- Chinese, Thai, Vietnamese, Korean, Indian, Burmese, Laotian, and Cambodian -- in this superb collection of 85 recipes. With Su-Mei's guidance and clearly written recipes, you'll be able to cook some of the world's most delicious grilled foods, including Indian Chicken Tandoori, Vietnamese-Style Grilled Beef in Lettuce, and Thai Grilled Pork Strips ... Along with these dishes, you'll find recipes for zesty dipping sauces and flavorful relishes to enhance every bite" book description
by Su-Mei Yu William Morrow & Co. 2000.
"Owner of San Diego's Saffron Restaurant, Yu takes her Thai cooking seriously: she expects readers to pound curry pastes by hand in a mortar and pestle (a process that takes about 30 minutes)Dand don't even think about using canned coconut milk unless absolutely necessary. In compensation for all this work, Yu provides flawless and authentic recipes full of the fresh flavors of Thailand, such as Grilled Mackerel Salad with pickled garlic, coconut and peanuts and Beef and Pumpkin Stew with kabocha squash and cilantro. Recipes are organized loosely according to main ingredients, and in one chapter simply because they represent "The Thai Philosophy of Food," which consists of juxtaposing contrasting tastes.... For Thai novices and for those who are seeking to delve more deeply into this sophisticated and often surprising cuisine, this book is a must-have" publisher's weekly
by Alice L. Waters, et. al. Random House. 1994.
"Award-winning cookbook author (Chez Panisse Vegetables; Chez Panisse Menu Cookbook) and chef-owner Waters takes readers back to her highly lauded restaurant in Berkeley, Calif. This alluring 200-plus recipe collection is an innovative amalgam of Mediterranean, California, New American and Proven‡al dishes. ...The clear and incisive recipes range from simple (Fresh Mozzarella Salad) to elaborate (Headcheese, a jellied meat dish with one small pig's head and two pig's feet) ... Despite Waters's militant stance on using organic ingredients and her exquisite attention to ingredient details, she suggests only two pantry essentials: kosher salt and quality olive oil. Aspiring to achieve a higher food karma, Waters successfully delivers a charmingly erudite yet accessible reference." Publishers Weekly
by Lindsey Remolif Shere, Alice Waters (Intro) Ten Speed Press. 1997, 208 pp.
"For 13 years the pastry chef at Alice Waters's Chez Panisse restaurant in Berkeley, Calif., Shere presents an outstanding collection of dessert recipes. ...Recipes that take advantage of fall's bounty include cinnamon apple ice cream, pear and fig tart, persimmon pudding. There are also chapters devoted to desserts that call for citrus fruits, tropical fruits, berries and summer fruits. ... Not a cookbook for the beginner or the chef in a hurry, this is an elegant book for those with the time and patience to create elegant desserts." Publishers Weekly
by Barbara Tropp Workman Publishing Company. 1992, 528 pp.
"Barbara Tropp, an acknowledged food world star and one of the foremost authorities in Chinese cooking, has been called the "Julia Child of Chinese cooking. ...everywhere. Here are 250 recipes that highlight her cooking genius. ...This is a cuisine like no other--bursting with unexpected flavors and combinations (like Chili-Orange Cold Noodles, Spicy Tangerine Beef, and Sweet Carrot Soup) but as balanced as yin and yang. The book is also chock-full of information: stories of China and Chinese culture and lessons on technique and pantry stocking. Written with passion and humor, and a precision that makes the volume as approachable for a novice as it is for a professional, China Moon is an essential addition to the shelves of any kitchen." book description
by Mark Franz, et. al. Chronicle Books. 2001, 255 pp.
"Franz, executive chef and co-owner of famed San Francisco restaurant Farallon, begins his eponymous cookbook with a series of confessions. He eschews recipes. ...So what kind of cookbook is this? An utterly thrilling one, as original, open-ended and carefully considered as Franz's cooking. ... the book teaches readers how to work with ingredients, demonstrating how a great chef thinks, tastes and creates, and expressing the wild spontaneity that can result from being at the mercy of limited raw materials, free of shopping lists and preconceptions. To this end, each recipe, written and tested by coauthor Weiss, is presented as originally conceived, followed by detailed notes for home cooks on preparation, improvisation and simplification. If readers can't find a wild boar for "Roasted Rack of Wild Boar with Chestnut Spaetzle and Sage Jus," they can turn to the "Improvisation" section at the bottom of the page, which recommends loin of pork as a substitute. Paul Moore's fantastically stylish color photographs provide clear images of nearly every dish. Even if readers never attempted any of Franz's recipes, it would be worth owning for Franz's mini-disquisition on how to precook and reheat risotto. The secret ingredient? Ice." Publishers Weekly
by Hubert Keller, John Harrisson (Contrib), Lois Ellen Frank (Photo) Ten Speed Press, 1996, 240 pp.
"Acclaimed San Franciscan restaurateur Keller infuses lean California cuisine with the culinary traditions of his native Alsace and the exotic flavors of Brazil. Grouped by classic French courses, the more than 100 recipes include signature dishes and vegetarian entrées from Keller's award-winning Fleur de Lys restaurant. ...Serious cooks who can also afford gourmet ingredients and have well-stocked kitchens, will impress dinner guests with such dishes as Garlic and Saffron Soup; Tuna Tartar and Jicama Ravioli; Couscous with Mixed Vegetables and Harissa; Brazilian Chicken with Shrimp and Peanut Sauce; Clafoutis with Black Cherries and Champagne Saboyon; and Passion Fruit and Rum Sorbet. ...Chef's notes with each recipe add information about preparation time, provide serving suggestions and recommend appropriate wines. " Publishers Weekly
by John Briscoe Ten Speed Press. 2002, 224 pp.
"...In 1849, an unassuming coffee stand was founded on the San Francisco waterfront. Enduring earthquakes, fires, and changes of name, location, and ownership, that establishment still stands, now known as the Tadich Grill, California’s oldest restaurant. The constants throughout the Tadich’s evolution have been hearty seafood and other local specialties, and the stewardship of Croatian American families. ...A destination restaurant and a local treasure, the Tadich Grill continues to evoke an old-world feel. THE TADICH GRILL captures the history, ambiance, and flavors of this San Francisco institution, presenting a warm portrait of a true culinary success story." book description
by Jeremiah Tower, Donald Sultan (Illustrator) Stewart Tabori & Chang. 2002, 288 pp.
"Like a culinary Zelig, Tower seems to have popped up during key moments in modern food history. He was chef at Chez Panisse in the 1970s and is often credited with inventing "California cuisine." ...Tower is admirably specific ...yet not afraid to suggest shortcuts, as in Spit-Roasted Chinatown Suckling Pig Pizza, where he tells the reader simply to purchase the pre-cooked pig. Occasionally recipes veer into fussiness, as with Rich Mussel Bisque with Shrimpmeat Garlic Toasts and Nasturtiums, and Tower is not immune to the author-chef curse of calling for highly specific ingredients that mere culinary mortals may have trouble laying their hands on, as in Figs with Wild Thyme Honey in Red Wine and Lapsang Souchong Custard. On balance, however, exciting, innovative recipes such as Leatherwood Honey- and Sichuan Pepper-Glazed Rack of Lamb with Eggplant Pasta and Green Goddess Olive Oil and Lemon Sauce dominate. Donald Sultan's vivid still-life paintings are a perfect match to Tower's lively style, and if sometimes recipes get out of hand, well, that's to be expected from this kind of creative mind." Publishers Weekly
by Judy Rodgers, Gerald Asher W.W. Norton & Company. 2002, 504 pp.
"Rodgers, chef-owner of the Zuni Cafe, cooks like a dream and writes like one, too. Both an extended tutorial and an autobiography in recipes, the book opens with a fascinating account of her formative experiences as a 16-year-old in Roanne, France, where she spent a year at a three-star restaurant taking reams of notes and occasionally peeling vegetables. ... not until the eighth chapter does she get around to some recipes most will appreciate her insistence on principles like "What to Think About Before You Start" and "Finding Flavor and Balance." In stunning detail, she explains how to salt a cod and cure a rabbit and brine a fowl and stuff a sausage. One would not be surprised to turn a page and find a description of how to slaughter a sheep. The book includes the recipes that have made her reputation, such as the Zuni Roast Chicken with Bread Salad, plus other fare from appetizers through dessert like Oxtails Braised in Red Wine and Shrimp Cooked in Romesco with Wilted Spinach. Unlike many chefs who style themselves as creative forces, Rodgers has a deep sense of how, as she puts it, "the simplest dish can recall a community of ideas and people." Rodgers's cookbook embodies that ideal beautifully. " Publishers Weekly
by Hans Rockenwagner, Brigit Legere Binns
"Infusing traditional German cuisine with Asian flavors, Röckenwagner, owner of an eponymous restaurant in Santa Monica, Calif., makes his own distinctive contribution to California's culinary cachet. ... Ambitious and minutely attentive to detail and presentation, many of these recipes will prove daunting and time-consuming even for highly skilled home chefs ... Nevertheless, cooks of all levels can consult this guide for culinary secrets ... Ambitious cooks who don't want to tackle Röckenwagner's recipes in all their complexity will find ample inspiration here for their own inventions and variations." Publishers Weekly
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