5 comments about The San Francisco Chronicle Cookbook.

1. A woman I gave a hand to gave me this book as a thank you because she knew I was homesick for San Francisco food living in Louisiana, land of fried. It was the best gift. The recipes in this book contain the diverse soul of San Francisco. My favorites are the Tamale Pie, the Chicken in Spice Laden Coconut Sauce, and the Chicken Lime Soup-but everything I have tried has been good. The cookie section in particular is amazing. If like I was you are home sick for The City, or if you just want a reliable source of creative and tasty recipes, this book is well worth buying, and will become one of the dog-eared favorites.



2. This cookbook has recipes from many different Bay Area sources. So far, everything I've tried has been great. I've made a variation of the Chocolate Buttermilk cake (one layer I skipped the chocolate and added orange instead) for my son's birthdays. There's a chicken dish with lemon and mint that's very nice, and of course all the pasta dishes by Janet Fletcher are exceptional - but I already have her cookbooks separately. Last week I made the Milanese Braised Pork - very simple, with very few ingredients, but quite delicious and tender.



3. I've lived in SF since 1970 and I love these cookbooks - I rarely read the paper on Wednesday, but I know the recipes are great, and these books are the best way to collect the best of the best from the local paper!



4. I've had this book for about five years, and it's my favorite. If I had to give away all my cookbooks and keep only one, this would be it. I have no ties to San Francisco -- it's just an excellent cookbook. Here are my recs:
   
   Grilled Chicken Breasts with Santa Fe Green Chili Sauce
   page 221
   *Quick, easy, and delicious. Canned chopped green chilies are excellent in this dish, so no need to chop fresh chilies.
   *The sauce is good on pasta-- a side dish to go with the chicken.
   *Try the Oven-Fried Sweet Potatoes on page 172. The flavors are wonderful together.
   
   Moroccan Chicken with Olives and Lemons
   page 224
   * A show stopper, and easy.
   *One small lemon is enough. Otherwise, it's too puckery.
   * The breasts always turn out a bit dry, so go heavy on the dark meat.
   * Make some rice to go with it. The sauce is brilliant on rice.
   
   Chicken Quarters in Chermoula
   page 225
   * Great flavors.
   * It makes a broth more than a "sauce."
   
   Sapghetti alla Puttansesca
   page 80
   * Excellent. Note: It seems a whole pound of noodles is a little more than you might need for the sauce this makes. But it's almost a perfect fit.
   * We used only 2 anchovy fillets, which seemed like a good compromise.
   
   Theater Steak
   page 180
   * Use filet mignion. With other cuts of steak, it's too chewy.
   * DO fry the bread. It makes a difference.
   
   Butter-Steamed Salmon with Mint Vinaigrette
   page 254
   * I've never enjoyed salmon more (says a non-salmon fan)
   
   French Toast with Orange and Triple Sec
   page 272
   * Big success, esp. if you use thick bread - 1/2 inch slices
   * You can use 1/2 cup OJ if you don't want to squeeze "juice of one orange"
   * Half-and-half is fine if there is no heavy cream in the fridge
   * The butter isn't to keep the bread from sticking, it's to fry in, so be generous with the butter.
   
   Chocolate Cookies "to Die for"
   page 385
   * So worth the trouble. So, so worth it.
   * Cayenne pepper and chocolate. Like in the movies.
   * Use half the recommended chocolate chips; otherwise it's too chocolatey.
   * Undercook rather than overcook these cookies. There's little flour, so don't be fooled by the shiny gooey-ness. Cook the recommended time only.
   
   Ginger Jack Cookies
   page 388
   * Use flakey cornflakes, not "Whole Foods" ones or cookies are too chewy
   * There are vegetable shortenings without hydrogenated oils (no need to use Crisco)
   
   Orange Chocolate Chip Cookies
   page 386
   *Somehow, you can eat more of these than regular chocolate chip cookies without getting ill.
   
   Lime and Pepita Sugar Cookies
   page 391
   * Strangely addictive.
   
   Banana Macadamia Cookies
   page 381
   * Go heavy on the almost-black bananas.
   * You can leave out the nuts and the cookies are still rich.
   
   Two-Flour Pancakes
   page 302
   * Decadent pancakes. Great mouth feel.
   * They're full of butter. Make them when you feel skinny.
   * Cutting in the butter is a pain.
   
   Lemon Granita
   page 399
   * A friend made this for us. It was delicious and fresh.
   
   German Chocolate Cake
   page 354
   * A lot of work, but also worth it.
   * This delicate cake will have a flat, slightly sugary top crust, which tends to crack. So, that's the way it's supposed to look.
   
   
   Not Recommended: Vegetable Tian, which was too oily and grey. Also, the Chocolate Ancho Chilie and Orange Cake was too rich (like a pound cake) and pretty difficult to make.



5. This cookbook and volume II, are both excellent cookbooks. My girlfriend and I bust them out anytime we're having company, or if we just want something nice for ourselves. I recommend it highly.

4 comments about Cal-a-Vie Living.

1. I just purchased this book and have already tried several of the recipes. I really like the idea that I can use some of the key elements from this book to help my existing recipes. Chef Steve and Jason are great, I just met them last week at Cal A Vie, but their attention to detail and the meticulous way that this book was created is evident page by page.
   
   As someone who has been to the spa I wish there were even more recipes and less about the spa because I just cannot get enough of the recipes. You really will not regret this beautiful book that has some incredible content.
   
   Each recipe has the calorie counts which is great for those that are trying to watch their diet.
   
   I cannot wait for the 2nd book!



2. I got more than I bargained for from this book. I thought it was going to be "a recipe book", but it's so much more. I knew the food would be nutritious, but I didn't fully appreciate the lengths Cal-a-vie go to in order to give nutritional values for every recipe. The daily menu is excellent, and the full colour glossy photos just make you want to prepare the dishes as soon as you can. Lovely! All-in-all it's a beautifully presented book - very classy, probably just like Cal-a-vie itself, although I've never been... yet!
   
   Also, I was delighted when the book arrived sooner than expected. Many thanks indeed Amazon.



3. This is the best gourmet spa cookbook available. It is creative, easy to follow, gorgeous, and inspiring. It is the most outstanding, low calorie, up to date book of its kind. I made the Lobster Mashed Potatoes with Roasted Tenderloin of Beef and my guests thought they had died and gone to heaven.



4. Food tastes amazing. Hard to believe you can get so much flavor for so few calories. High recommend it.

5 comments about Cook, Eat, Cha Cha Cha: Festive New World Recipes.

1. I, too, live a few blocks away from Cha Cha Cha but can no longer stomach the crowds waiting for a table (not to mention the couple of pitchers of Sangria you'll go through on empty said stomach as you wait the average 45 minute wait. Even on Sundays). Given that lengthy diatribe, all can now understand why getting the book as a gift was a blessing.

   The pictures are beautiful and some of the dishes turn out quite nice. But I will no longer try to make my favorite dish at the restaurant: Cajun Shrimp. I don't know what was lost in the translation but if you follow the recipe in the book (and yes, I used SWEET paprika, not hot), you turn out Shrimp O' Fire. It's almost inedible. It's not even good spicy hot, it's just kind of gnarly. So I'm somewhat disappointed in this book. And it makes me leery of trying to make everything.

   Also, the cookbook is inconsistent on informing you how long certain things will take to cook down or reduce, and a dish that looks to take about 20 minutes to make can take over an hour.

   Basically, this is one cookbook that's worth it for the pictures and memories of actually eating at the restaurant. If you want anything more from this tome, I wish you luck.




2. I previously lived in San Francisco and one of my favorite things to do was eat at CHA CHA CHA's. So, when I moved back to Southern California I missed this fantastic restaurant. I was very excited to find this book and I immediately tried to create some of my favorite dishes. BUT, I found it very difficult to replicate the dishes as most of the ingredients were not in my kitchen and when I went to the store to purchase them, some of them were very hard to find. Also, the lists of ingredients are very long! And finally, the dishes are not that easy to prepare. I realize that I am not an expert in the kitchen, but I do know how to follow directions and I did struggle quite a bit.

   So, now when I miss that wonderful food I either look at the pictures in the book and try and remember how it tastes OR I get on a United Shuttle flight and go for the real thing. Nothing can compare to having glass after glass of sangria while I sit back and have the food served to me by someone who really knows how the food should be made!




3. I moved away from SF last year and am quite happy to get a taste of Cha Cha Cha through this cookbook! No, it's not a perfect substitute for the restaurant, but with a little practice the recipes aren't difficult. And the sangria recipe is the best I've ever tasted!



4. This book contains the recipes for some of your favorite dishes fron CHA CHA CHA on Haight street in San Francisco. It would make a great basis for a tapas party! While nothing can beat the real thing, this book does a great job of giving you a headstart on creating your own home version of CHA CHA CHA. However, while these recipes are awesome, most are not for the novice cook. They work best for individual who have experience with the unique caribbean ingredients and experience with the cooking technigues (quick sauteeing with cream!)Overall...I would say that 1/3 of the recipes can be made by anyone...1/3 with a little experience and 1/3 by the dedicated gourment.



5. I got this item on "Christmas Eve", JUST before Christmas!
   
   I cannot believe any seller would ship "media rate"... media rate="if there is room to shove it in, else leave it for another day".
   
   Send it 1st Class, or let buyer know!

3 comments about California Wine Country: The Most Beautiful Wineries, Vineyards, and Destinations.

1. California Wine Country is a most impressive guide.

   In 1973, I worked in the wine industry and was given the assignment to visit every winery in California of any size. Since then, I haven't been able to duplicate the feat as the number of new and interesting wineries has expanded rapidly.

   This book focuses on the highest quality winemakers in the Golden State, and gives you both an advance view and a sense of what's there before you visit. With this guide, you will vastly increase your enjoyment of touring wineries and vineyards by being able to pick from among the most interesting sites for you.

   The photography represents a lot of visits to each area. I doubt if you could capture all of these views, variations in lighting and seasons in less than three years of visits. Even areas I know well I saw differently.

   The book places about equal attention to the images of vineyards and the exteriors of wineries, many of which are magnificent structures to behold.

   Mr. Leffingwell is not as talented a writer as he is a photographer. But his prose is more than adequate to extend your knowledge of the industry as he explains about the history of each region and winery. For detailed information on wine making, I suggest you supplement this book with other resources. There is a limited discussion of the process except as applied to super premium reds and whites. There is no mention of how sparkling wines are made.

   The historical information is a little over focused on religion, Prohibition, the Depression and marketing.

   I was pleased to see the extensive discussions of the microclimates in each area. Very nice!

   I was disappointed not to find a better description of the wine qualities at each vineyard. Again, I suggest you supplement this book for that with one of the better wine guides.

   I hope that Mr. Leffingwell will update this book quite frequently.

   As a final test of how good this book is, my wife and I visited several of these areas last year around when the book was published. We used another guide, and had a wonderful time. However, if we had had this guide, I think we would have had a much better time . . . because we appear to have missed half of what we would have wanted to see.

   A final word of caution: Contact the wineries directly to verify times for tours and tastings. The information here was different from what we discovered on site in July 2002 in a few cases.

   Before you leave this wonderful volume, I suggest you consider where else a preview of what you are going to see adds a great deal to your enjoyment. What about a complimentary appetizer from the chef to whet your palate for what is to come?




2. This book is obviously intended to be purchased for its beautiful pictures, and does a great job at covering all wine regions in California - not just Sonoma or Napa, but Mendocino and Lake Country down through San Luis Obispo and Santa Barbara Counties.
   
   If you are looking for a book with some great photos of wineries and vineyards across California, then I can heartily recommend the book. However, some of the text leaves much to be desired, with some obvious omissions and flatly incorrect information. Some examples:
   
   On grape varieties: Petite Sirah is identified as being the same as Syrah and Shiraz (it isn't). Pinot Gris and Gewurtztraminer are not mentioned at all, but I would consider them more important than Sylvaner in California white grapes.
   
   On locations: Livermore Valley is "to the west in Alameda County", which must surprise people living in the eastern half of the county. Woodside Vineyards in Woodside and Thomas Fogerty Winery in Portola Valley are listed as being in Santa Clara Country (they are in San Mateo County). Morgan Hill and Gilroy are identified as being in Santa Cruz County (they are in Santa Clara County), and there are others too.
   
   The choices of wine labels are odd too. In a list of wine labels for a particular geographic area, often the wines come from someplace else. In the Mendocino County section, a wine made from Lodi (in the Central Valley) is listed. The San Francisco Bay section shows labels from three Monterey wines.
   
   Despite these faults, the book is definitely interesting - containing many nice photographs, and reasonble listings of wineries with contact information in all parts of California, even fairly obscure ones missed in many books, such as the wineries in Santa Clara, Ventura, Los Angeles, Nevada, and Calaveras counties.



3. I bought this book for my mother for Christmas. She wanted a picture book about the wine country in CA so she could paint some of the scenes. She had just visited my sister in S.F. and loved every minute of her visit. She LOVES this book. It contains beautiful photographs of Northern California and she looks forward to painting many pictures.

5 comments about Boulevard: The Cookbook.

1. It is sad for me to see so many "bad" reviews for this wonderful cookbook; I think Nancy Oakes and her crews have done a fabulous job in sharing her delicious recipes. Grand it I have just started cooking for less than a year, sometimes the recipes are challenging and overwhelming but with patient I was able to follow the recipes and cooked wonderful meals with it. The gig for me has been grazing the farmer markets and seafood stores every Saturday for the ingredients to cook from this book for my family, so far I have done more than ten of her recipes, and let me tell you, they are all fabulous. Cheers to Nancy for sharing!



2. Wonderful tips, perspective and techniques. Definitely not for the beginner or a "semi-homemade" type of chef. Besides being an inspirational cookbook, it is also very nice on the coffee table ... lots of fun to page through. Written in a very honest, personal style. I love the glossary and tips on where to buy certain products. The only downside is that it is a little expensive and would be great to have a few more recipes.



3. In response to the negative reviews stating that it takes an army of chefs to execute the menues: It is true that completing an entire menu would be rather dounting, but as is mentioned in the introduction, just pick one, maybe two items from the menu and replace the rest with recipes that you are familiar and comfortable with. So far I have made the potato cakes (potato, watercress wraped in bacon). Absolutely marvelous with a grilled steak. The fingerling potatoes roasted with tomatoes, garlic and cream are sensational. Basic roast chicken is a great match. The cider brined pork chops also were very good. My next project will be the lamb chop stuffed with broccoli rabe



4. the book was in poor quality when we recieved it.it would have been better to purchase it at a book store near by.



5. I've had this cookbook for 2 years. I have only been able to muster cooking the creamed spinach (this recipe is in the liner notes, throw-away section). Everything else would take days or skills/equipment that I don't have. I've kept it only because it looks impressive on the shelf. The restaurant is awesome. So, I'll just stick with that.

4 comments about Chocolate for Breakfast: Entertaining Menus to Start the Day with a Celebration From Napa Valley's Oak Knoll Inn.

1. The recipes are very thorough and are organized into a variety of chapters, making it easy to find just the right treat.
   
   The 250 gorgeous photographs in the book, taken by internationally renowned photographer Marc Hoberman, showcase the variety of chocolaty recipes, each with cultural influences from around the world. Also included is a list of resources to find all the necessary ingredients to create the recipes.
   
   [...]



2. I may not eat much the rest of the day, but a hot filling breakfast is something I never forgo. Chocolate for breakfast has such original recipes putting together things I never would have thought of putting together but when you eat them, it's magic. Who would have thought? Every time I look through the pages I drool looking at the photographs which perfectly capture these delicious dishes. Thank you! Thank you! Thank you!



3. Barbara Passino combines her sweet tooth and good taste in her extravagantly photographed cookbook, Chocolate for Breakfast. Passino, the chef and co-owner of the Napa Valley's Oak Knoll Inn, includes more than 100 tasty breakfast recipes, augmented by countless color photos from Marc Hoberman. Readers get to taste both the sweet nature and international of flavor of the book with the first recipe, "chocolate tacos," which are filled with fruit.
   
   Passino borrows from a variety of cuisines, including Mexican, Asian, French and Italian, then explains how to make tasty treats her own way. Items cover the gamut from main courses such as "chocolate-filled toast pillows" to drinks like "hot chocolate for grown-ups." There is even a recipe for "mostly chocolate chip cookies" and some frozen desserts. For those who are a bit more romantic than others, there is a section on "Valentine's Day Decadence" featuring several recipes for a great start together.
   
   Many recipes are easy for even novices to make right the first time, though "parmesan crepes with asparagus and wild mushrooms" will take plenty of practice. Chocolate for Breakfast is best suited for the living room table and is far too nice for the kitchen.
   
   Reviewed by David Reynolds



4. I came across this cookbook while visiting at my friend's house last month. She has had the opportunity to stay at this Inn many times over the years and talked glowingly of the Inn, Barbara and the food. I'm jealous! Well, I started out just casually flipping through this cookbook, but had to stop! This is not a flip-through kind of cookbook at all. You become absolutely mesmerized by each and every stunning photograph and recipe description. Barbara writes as if she were YOUR best friend. She is very honest, open and humorous -- not condescending or off-putting at all. Reading this cookbook inspires you to make these recipes yourself in order to impress the heck out of your friends - using the same presentations as Barbara does in her cookbook. I've just ordered this gorgeous cookbook to be mailed directly to my friend, hoping she will take it with her to the Inn next time -- and ask if Barbara will autograph her beautiful cookbook for me. I simply can't wait to try making the "Margarita Tapioca" (p. 47) for my friends -- using Barbara's own unique presentation of serving this dessert in a Margarita glass!!!

5 comments about Terra: Cooking from the Heart of Napa Valley.

1. Much like it's worthy counterpart's book (Tra Vigne), this wonderful piece should not fail to delight and please all those who happen across it.

   First, if you are lucky enough to have dined at Terra, you'll already understand the beauty of (and behind) this book. Quite simply, this is a work of art. Why is that the case? Well...

   Design--Beautiful graphic design and photographs. The layout is incredible and the photos are enough to make you drool.

   Dialogue--Add to that delightful text and dialogue. Much closer to what this book achieves is the word "prose" as opposed to merely "text." The stories and dialogue are true pleasure to read. It makes this much more than simply a "cookbook."

   Recipes--The recipes are, much like the food at the restaurant, exquisite. They are just delicious. Their difficulty ranges from relatively easy to moderately difficult. But, they are very easy to follow, making even the harder recipes accessible to the average "joe."

   I strongly urge those considering this one to just go ahead and make the purchase. You will not be disappointed. It will be book you will treasure, and will reach for time and again.

   Also, look into the Tra Vigne cookbook. It too is on the same level as this piece.




2. For those of you fortunate enough to have dined at this world class restaurant, Hiro & Lissa'a book needs no introduction. I was fortunate enough to have found Terra shortly after it opened in 1988 (living in St. Helena at the time) & have been hooked ever since. The BEST dishes of their menus past & present are included in this beautifully illustrated book. Most importantly the instructions are well detailed & the dishes turn out exactly as they do in the restaurant. What more can I say? THIS IS A FABULOUS BOOK!!!!!



3. Great cookbook for those special occasions where you want to spend the time and resources on making something special. The recipes are a little more time-consuming, the ingredients a little harder to find, but the result is wonderful. Jacques Pepin is simpler (and excellent) and French Laundry Cookbook is even more complicated (but also excellent) - Terra is a great in-between.

   I've cooked over 10 of their recipes already and every single one has turned out really well. They're not simple nor for a beginner cook, but if you have a little experience, it'll make for some very memorable dinners.

   The desserts are especially great, as are the appetizers.




4. A book of artistry and inspiration, Terra is sure to please the intermediate to advance chef and their diners. A cookbook and a reference, simply wonderful.



5. For anyone who's dined at this gorgeous restaurant in St. Helena and wants to get better acquainted with it's secrets, this book is a must buy! I got this book as a Christmas gift for my husband and we've cooked a couple of the recipes and both turned out really well.

5 comments about Firehouse Food: Cooking with San Francisco's Firefighters.

1. Great hearty foods that have perfect seasoning and with fresh ingrediants. So many of the mens cookbooks are open a can of this and add a can of that. Not so with this one.
   Yet, the recipes are easy for those of us who are not in familar territory in the kitchen. This is a collection of the best of the best. You will be your own best customer and you can expect to be treated to accolades and requests of repeat performances.



2. My husband is a SF firefighter and tells me that these recipes get made on a regular basis. My husband is a great cook and enjoys cooking for his fellow firefighters. He also knows that if it's not good he's going to hear about it. When he first started with the department he used this book a lot knowing that the recipes had been tested in the firehouses and became classics. The men and women of SFFD know how to cook and love really good food. If you want to get a sense of what they eat in a real big city firehouse you can't go wrong with this book!



3. This is a great book. I am a firefighter who loves to cook and I have tried almost every recipe in this book. Everytime I make a dish out of it at the Firehouse it gets rave reviews. The recipes are easy and survive if called out to a Fire in the middle of my preparation. I have seen many other firefighters thumb through the book only to go and pick one up themselves. This is my Firehouse bible I finally bought a second copy to keep at my station after getting sick of digging it out for another cook upon request.
   
   I would recommend a few recipes: BBQ Thai chicken, Lemon Taragon Asparagus and finally the Chorizo Chicken Enchilatas.
   
   I hope the boys in SF make a follow up book.



4. I love every recipe in this amazing cookbook. I have so many cookbooks that I use for only a few items. Its great to have one where every single recipe is delicious! In addition to using it regularly ourselves, we have made a gift of this cookbook to about a dozen people. All agree: its smokin'!!!



5. I received this cookbook as a wedding gift from a former colleague of mine over 5 years ago. This cookbook is by far my favorite one EVER! I love the range of multi-ethnic dishes, and every single one of them is authentic and very tasty!
   
   I've made numerous recipes, such as the Chicken Chorizo Enchiladas, Green Curry Salmon, Turkey Meatloaf (one of my personal favorites), Chicken Tortilla soup, Spicy Green Beans with Bacon, Tamale Pie, California Chicken Adobo, and Chili Verde.
   
   Each recipe that I tried came out perfect. The instructions are easy to follow, and as far as prep and cooking time, it's about what you expect for a quality meal. I have two kids and work full-time, so if I am going to make something out of this cookbook, I save it for the weekend because the dishes take longer to make than what I have time for during the week.
   
   I highly recommend this book to anyone looking for a wide array of wonderful dishes packed full of flavor!

4 comments about Williams-Sonoma Foods of the World: San Francisco: Authentic Recipes Celebrating the Foods of the World.

1. As a resident of San Francisco who loves his city, I am hardly the most objective reviewer of this book, but I do think this is a worthy if rather cursory overview of the culinary treats and idiosyncratic dining experiences that make up the best of what this city has to offer to local and tourist alike. Chuck Williams has established one of the more unavoidable upscale gourmet store chains in Williams-Sonoma, and this tome is the latest in a series of cookbooks focused on the premiere food capitals of the world. The first third is actually a well-organized explanation of what makes San Francisco unique from its culinary history to the distinctive flavors currently found in its major neighborhoods. There are sections on local specialties such as artisan bread, coffee, wine, Asian produce and chocolate. The breezy but informative text is by Janet Fletcher.
   
   The recipes actually don't start until page 79, but the 45 selections all look tasty and not overly complex to prepare. I have always had good luck with the recipes in the Williams-Sonoma catalog, and this one is proving to be no exception so far. Personally I have tried making the orecchiette with broccoli rabe; the braised chicken with tomato, pancetta and zinfandel; and the stir-fried long beans with Thai chile paste. All were hits with friends, though I would think items such as Chinese long beans may be harder to find outside the major metropolitan areas. There are even snippets of local information interspersed among the recipes. The book is also abundant in nice color photographs courtesy of Jean-Blaise Hall, though I wish the editors would have included captions so you know where some of the places are. Highly recommended for those who left their palettes in San Francisco.



2. I lived in San Francisco for several years and had to privledge to become familiar with the city's fantastic cuisine. This book is part of the Williams-Sonoma series focusing on cities with unique culinary traditions and letting the reader get to know both the city and the local food.
   
   San Francisco is more than just a cookbook. The introduction provides an overview of the city and the important culinary influences. The book then dedicates about 40 pages to discussing local specialties, both their origins and how they're made, ranging through artisan bread, coffee & tea, beer, wine, dim sum, asian produce, local cheese and chocolate.
   
   There are only 45 recipies, but they cover a wide variety from "steamed shrip dumplings" and "quesadillas with chorizo and jack cheese" to "slow roasted king salmon with braised lentils" to "buttermilk panna cotta." Insets scattered among the recipies provide backgroup information, culinary tips, or pairing tips such as dessert wines. Each recipe is clearly detailed and beautifully photographed. You also don't need to be a gourmet cook to follow the clear directions!
   
   This book provides a beautiful and delightful culinary tour through San Francisco, and is well worth adding to a personal library.



3. What a wonderful book. The recipes were easy to follow, sometimes simple, but wonderful. The photos were breathtaking.



4. Excellent layout...I really liked the Introduction section and the different food focuses in the Best of San Francisco.Then the recipes!!!Beautiful photos.Wish I had read this book before our recent visit to San Francisco but it captures so much of the flavours of this amazing city.This product is better than I could have imagined.

4 comments about Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture).

1. You learn a lot from this book if you make ice cream or want to make it. But even if you're content to keep buying your ice cream in a supermarket, the book is fun and informative reading. It's a true social history of the last few centuries in Europe and in the U.S. By tracing the paths ice cream took from a luxury for the rich and titled through a substitute for liquor doing prohibition to its place in today's world, it teaches this history painlessly. And it's really enjoyable to read.



2. Jeri Quinzio serves up an erudite, well-researched and anecdotal history of the sweetest innocent pleasures. To feed your cravings, I suggest pairing "Of Sugar and Snow" with the recipes in her earlier book, Ice Cream: The Ultimate Cold Comfort. Yes, there is delight be found in low fat ices, but Quinzio, Queen of Butterfat, makes the creamiest, richly satisfying ice creams--just like her books. Having been part of her "research" (tasting) team, my recommending her books is truly word of mouth.



3. "Of Sugar and Snow: A History of Ice Cream Making" is a perfect choice for any food lover or ice cream afficionado. Quinzio's writing is clear, entertaining and crisp. She holds your attention as she tells the story of ice cream from its early preparation in kitchens of the wealthy to the big manufacturing business it is today. It's fun to read before you head to the freezer.



4. "Of Sugar and Snow: A History of Ice Cream Making" by Jeri Quinzio is a sweet treat for ice cream lovers and for lovers of history. Quinzio combed primary sources to expose many myths about the origins of ice cream, including the oft repeated "fact" that Marco Polo brought it back from China. The truth is more interesting and more entertaining. Quinzio is a fine storyteller with an eye and ear for the telling detail. Her anecdotes inform history with charming insights.