5 comments about Napa Valley: The Ultimate Winery Guide--Revised and Updated, Fourth Edition.

1. If you travel to the Napa Valley without this book, you will commit the unpardonable vacation crime of being uninformed about the must-see, must-taste nooks and crannies of your destination. You can purchase other Napa Valley books, but they won't be this well-written, this beautifully rendered, and this chock-full of mouth-watering recommendations and tips. The authors are true food and wine insiders, and they're not impressed by trendiness for its own sake. If you want the most interesting winery experience possible in the Napa Valley, check out this book.



2. As a California native, and a person who has lived in the Napa Valley and Sonoma County wine country for years, I keep my copy of "Napa Valley The Ultimate Winery Guide" in the trunk of my car. It is not only my guide to wineries in each particular geographic section of Napa Valley, but also my resource for tracking down a certain vintage or type of wine.

   It also assists me in planning short excursions during which I may want to visit an art gallery along with a winery, and long weekend tours with friends when I want to give an overview with a bit of everything Napa Valley has to offer: a small town not well-known by tourists, a French-Chateau, the best view in the Valley, wonderful walks and, always, pointers on events--both fixed offerings at each winery and seasonal goings-on. The detailed information and directions make this guide a user-friendly pleasure.

   In short, this is a convenient reference book on how to get the most out of Napa Valley...whether you are a resident who hasn't yet had the opportunity to discover all of Ms. Allegra's wonderful finds, or a visitor wanting to pack a variety of the Valley's best into a day or two.

   This is a must for anyone visiting Napa Valley, or vicariously enjoying an armchair tour through the beautiful photographs.




3. I have been researching my vacation to wine country for about a month now and have been unable to find a book that gives an objective viewpoint. I want a book to actually recommend a winery in addition to explaining what the winery has to offer. This book goes over the tours available at most wineries in the area which is helpful, but not exhaustive.



4. First, let's ignore the oxymoron of the "ultimate" guide's fourth edition - if that first edition was so "ultimate," how come three (so far) came after?
   
   The format is straightforward: two or four pages per winery, with glorious photos of the vineyards, buildings, or other distinguishing features of each winery. The tourist's basics are spelled out on the first of that winery's pages: address and contact information hours of operation, tour arrangements, typical offerings in the tasting room, and tasting fees. A brief, enthusiastic description follows, often with a sound bite or two from the owners.
   
   It's a great help in planning your wine country vacation, or reminder of the good times you had in the Napa valley. Don't expect serious criticism or comparison of the wines - that's for a different book. Do check the information presented, since it's been at least three years (as of this writing) since the most recent edition came out. But dig in and enjoy, since that's what wine and travel are all about.
   
   //wiredweird



5. This book is all you need to visit Napa. The explanations are great, and the pictures are excellent. If you do not know where to go or which ones to visit in a short stay (needless to say that you can't visit ALL of them unless you are planning to move in), after reading the book you have all the information to make a plan. I loved the detail explanations about the wine tours. Did I mention that the pictures are excellent?

5 comments about Counter Intelligence: Where to Eat in the Real Los Angeles.

1. Some key spots were missing and that's a shame, but overall a good buy



2. Be forewarned: Jonathan Gold's culinary prose is compelling reading, but any attempts to use this as an actual guidebook for restaurants in Los Angeles should be heavily researched first. Perhaps I just have extraordinarily bad luck, but each time I've tried to visit one of the restaurants, something's gone wrong. Aladdin Falafel (p. 2) no longer exists, though its sign is still up there on the corner mini-mall placard. India's Tandoori (p. 137) no longer serves Tandoori pizza, so temptingly describe in Rich's essay. Gagnier's Creole Kitchen (p. 109) in Santa Monica disappeared years ago. With that said, I would still recommend the book as a fun read for those who enjoy learning more about the culinary diversity available in Los Angeles.



3. Jonathan Gold just won a Pulitzer (4/07) for his food writing, and he deserved it. Read it for the writing, even if you never go out. He makes a Shackburger sound better than it tastes, although no one should go through life without eating at the Shack at least once.
   
   One problem: The book is seven years old, so a few of the places have closed their doors.
   
   Not a guide to LA's best or most famous eateries, but a guide to the best ethnic places in working-class neighborhoods (Sort of. Calling the Shack ethnic stretches the adjective to breaking but most of the restaurants do fit that category.)



4. author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
   
   from the Jewish Journal of Greater Los Angeles
   October 4, 2002
   
   Jonathan Gold knows his pastrami. He should. As restaurant critic to Gourmet magazine, he has sampled delis from coast to coast (by his count, 20 last week in New York alone). In his book "Counter Intelligence: Where to Eat in the Real Los Angeles" (St. Martin's Press) this James Beard Award-winner writes, "The fact is inescapable: Langer's probably serves the best pastrami sandwich in America."
   
   So what better place to meet than Langer's (over pastrami, of course) to discuss the deli scene as Gold prepares for the panel discussion he will host with Los Angeles' top deli owners in conjunction with the Yiddishkayt festival.
   
   The Jewish Journal: Today the egg roll, taco and pizza are thought of as American food. Do you think deli food is still considered Jewish food?
   
   Jonathan Gold: Sure, it is. At Junior's in Brooklyn you have African American and Caribbean and Asian people, and the place is completely hopping at 1 a.m. I'm not sure there's a Jew in the room, but they're all completely aware of what they're eating, even if they're having a patty melt instead of a pastrami sandwich. People know what deli means.
   
   Sixty years ago in Los Angeles probably the biggest concentration of Jews was in Boyle Heights, but there's still generations and generations of people who grew up having Canter's in the neighborhood, having pastrami in the neighborhood, and they're hungry for it.
   
   There's a fast food stand called Oki Dog on Pico [Boulevard] near La Brea [Avenue] owned by Okinawans where you have people doing Mexican versions of Jewish food with Okinawan-style cabbage and serving the entire thing to African Americans. It's just great.
   
   JJ: How do you think the deli plays in Peoria, Ill.?
   
   JG: I don't think the deli does play in Middle America. One of my favorite delis anywhere is Shapiro's in downtown Indianapolis, which is great, but it's hard to sustain a restaurant when the people who know what the food is really supposed to taste like aren't there.
   
   JJ: How has our health consciousness affected delis in general?
   
   JG: The successful delis have everything on the menu. I think the biggest seller at Junior's is Chinese Chicken Salad. They probably go through a half-ton a week.
   
   JJ: Which dish is the benchmark by which you rate a deli?
   
   JG: Pastrami on rye. If you can't do pastrami on rye, you have no reason to exist. There's something great about how much attention Langer's pays to its pastrami and its bread. There's not any less detail to the food here than somebody like Wolfgang Puck will have to the food at Spago's. When your basic core item is good, it's like a steakhouse having great steak. Everything else is gravy.
   
   They all get pastrami out of the same package and steam it, but these guys steam it a lot longer, so it becomes denser, but also more tender, and there's more shrinkage. Most places don't do that because it's expensive.
   
   If you're going to serve eight pounds instead of 10, there's a huge difference in your bottom line.
   
   And there's something about hand slicing that gives with the shape of the muscle. It's like the difference between eating sushi and eating a chunk of fish.
   
   JJ: Why do deli patrons put up with, even welcome, rudeness from servers they would never tolerate elsewhere?
   
   JG: It's part of our culture, isn't it? We want what we want when we want it, and the deli has the first shot at that. It sounds weird, but I feel more Jewish when I walk into a deli than when I walk into a shul, because it's the smells, it's the people, it's the way they dress, it's the whole L.A. Jewish thing rolled up into one long wait in line at Junior's.
   
   JJ: What do you see as the future of the deli?
   
   JG: I don't know. As long as we're around, there will be delis. The delis tend to follow us Jewish people wherever we move. Brent's deli in Northridge is in an area that wasn't especially Jewish 15 years ago or so, but enough Jews are suddenly brought together by the possibility of some decent chopped liver ... because even if they marry outside of the religion or never go to shul, that's the one thing they can't give up.
   
   JJ: How do you think L.A. delis compare to those in New York?
   
   JG: I think Los Angeles might be the best deli town in the country right now. I have spent my entire life being sneered at by New Yorkers for living some inferior version of Jewish life here, and then I move to New York and find out that, gosh sakes, it's right here in Los Angeles.
   
   Nate `n' Al's is a great place. It has Beverly Hills hard-wired. It knows everything about Beverly Hills. The same people have been coming, sitting at the same counter at the same time in the morning, for 40 years.
   
   Art's has real energy to it. There's a lot of show biz guys, and it's fancy in a way that sometimes feels a little absurd when you realize you're in there for a corned beef sandwich.
   
   The delis here are not theme parks the way they are in New York. In New York you go to the Stage, and if there's one regular patron to every 10 tourists, it would surprise me.
   
   Some of the delis in New York's outer boroughs are really good places, but they don't exist as cultural centers, because there's enough Jewish cultural resonance everywhere you go in New York that you don't necessarily need to have it confirmed by a restaurant. But in Los Angeles, places like Brent's, Junior's, Art's, they're real in a certain way. They're what the owners want them to be. They're what the neighborhood wants them to be. They're indivisible from the people around them, who are -- let's face it -- us. And there's something great about that.



5. The only thing I didn't like about this book is that the organization of the index is only by style of food (Tawainese, Cuban, Mexican, etc)...hence only 4 stars. But the descriptions of food are excellent! Since it's 2007 now the content is a little outdated and some restaurants are no longer there. Make sure you check if the restaurant is still there before driving to it.

2 comments about The Rose Pistola Cookbook: 140 Italian Recipes from San Francisco's Favorite North Beach Restaurant.

1. Reed Heron is a successful restaurant owner in San Francisco who constantly packs the house with quality food. It's a place where men like to go and women like to be seen. The same goes for his cookbook. These are easy to prepare recipes that give lots of interesting tastes to satisfy your need for comfort food on a cold winter night or some grazing food for that hot summer day. Don't miss trying the Tomato Bread Soup or the Terriorized Steak. This is real food for real people, not one of those glitzy books that look good on the coffee table that you never use because they take too much time or too many ingredients. Enjoy and don't forget to visit the restaurant when you're in San Francisco.



2. i was looking for a great cookbook to send relatives to thank them for an amazing dinner at their home. When I saw this, I snapped it up FAST, in multiple copies! I've eaten in the restaurant in San Francisco...for sure one of the BEST EVER!!! and, I've eaten in some of the best restaurants there are! This book adds to the memories!!

4 comments about Sierra Mar Cookbook.

1. "You can learn so much about food just by listening to people from different cultural backgrounds talk about their food memories...what you hear is about the soul of their food, not its science." ~ Chef Craig von Foester
   
   The Sierra Mar Cookbook features recipes from the #1 Hotel Restaurant in California. The ever-changing menu features a fusion of French, Mediterranean and Asian culinary influences. The pictures alone produce a sense of awe and are beyond inspirational.
   
   The unique style of this cookbook displays six intriguing menu options that represent six evenings at Sierra Mar:
   
   Local Farmers Markets & Perfect Timing
   Monterey Bay Salmon, Taste Memory & Total Utilization
   Tomatoes, Terroir & the Artistry They Inspire
   Preserves, Marmalades & Capturing Flavors that Sustain Us
   Black Truffles, Shellfish & Pondering the Soul of Food
   Slow Braising of Flavors & Big Sur Chanterelles, a Rustic Spirit of Taste
   
   It seems rare for a cookbook to have the variety of stunning scenic pictures and it leaves you longing to visit this restaurant. A slopping field of flowers melts into a perfectly pink sunset in one picture and in another waves dash against the rocks.
   
   Recipes that looked especially tempting include:
   
   Salad of Grilled Black Mission Figs, Bitter Greens and Bleu de Haut Jura Cheese with a Port Reduction
   
   Pancetta-Wrapped Sika Venison Loin with Pistachio Puree, Huckleberry Sauce and Pumpkin Dumplings
   
   Butternut Squash Ravioli with Sage-Pecan Brown Butter
   
   Composed Main Lobster Salad with Satsuma Mandarins, Hearts of Palm and Basil Oil
   (the colors are gorgeous and look very tropical)
   
   Grilled Rib-Eye Steak with Crispy Potato Cake and Oyster Mushroom Cambazola Compote
   
   Ceylon Tea - Glazed Salmon with Hoisin-Braised Bacon and Pea Tendril Salad
   
   Throughout the book there are step-by-step technique pictures with descriptions so you can learn how to slice potato gaufrettes. A section of "basic recipes" introduces you to Brioche, Pate Brissee, Champagne Vinaigrette, Fig Jam, Red Wine Syrup and Fines Herbes.
   
   If you are looking to impress someone with recipes that will create an intoxicating culinary experience, I can't think of any cookbook that compares to this one! The pictures are stunning and the flavors are complex and have comforting seasonal appeal.
   
   100 Stars!
   
   ~The Rebecca Review
   Author of Seasoned with Love: A collection of
   best-loved recipes inspired by over 40 cultures



2. This cookbook is a valuable addition to the library of those who have a greater-than-average interest in the preparation of fine gourmet cuisine. The recipes are well-described and keyed to seasonal ingredients. The photographs are beautiful, and illustrate artistic presentations. The preparations are interesting, creative and delicious without going way over the top.
   
   I would warn potential purchasers that this is not really a cookbook for the casual home cook. You should ask yourself the following questions:
   
   Do you enjoy spending an entire day in the kitchen preparing dinner?
   Does your list of kitchen equipment include a mandoline, a chinois, and a juice extractor?
   Do you know where to purchase ingredients such as grade-A foie gras, diver's scallops, guinea hen, ramps, or baby chioggia beets?
   
   If the answer to any of those questions is "no", then this book will probably spend more time on your coffee table than in your kitchen.
   
   I think a lot of books of this sort are written by chefs who prepare their dishes in restaurants with an army of sous chefs, line cooks, dishwashers, and the necessity of feeding a crowd of customers each evening. Moving the techniques to the home setting where you are preparing dinner for your family and maybe a few guests requires a process of translation that leads to error-prone and incomplete recipes. This cookbook has been well thought out and edited, and avoids the problems that others have found with "gourmet chef" cookbooks. All recipes are calibrated to serve 6 in a format of a multi-course "tasting menu" dinner. That means the portions are each relatively small, and designed to be individually plated. Each course has well-thought-out wine recommendations for those who like to pair indiviudal courses with wines. Definitely not Tuesday night dinner.
   
   I have looked over the recipes, and personally prepared the "Smoked Salmon-Wrapped Day Boat Scallops with Quail Egg, Fennel Emulsion, and Salmon Roe". It worked very well, with no missing ingredients, steps, or poorly-thought out proportions.
   
   I think this book was well worth the price. As Jaques Pepin likes to say -- "Happy Cooking!"



3. Although I may be somewhat biased in my opinion (Craig is my brother), I am unbelievably impressed with Craig's culinary skills. I have personally been to Sierra Mar and tasted many of Craig's creations. My brother was somewhat skeptical of my opinions because I used to be an extremely picky eater growing up, so I hope he's been surprised by my lack of fear in trying new foods.
   
   If you have never been to Sierra Mar and tasted the fine cuisine invented by Craig, you are truly missing out on a culinary adventure you will savor for years.
   
   Way to go Craig!
   
   Love,
   
   Your Little Sister Suzanne



4. I'm Craig's little brother, but I was surfing Amazon and didn't even know he had a book out until I saw it here! So I ordered it.
   I like to cook, but I was very intimidated by trying my famous chef brother's recipes. I have to say, the way the book is presented that making these dishes is very easy to understand, you just have to be willing to search out a few uncommon ingredients, and be willing to buy a few items for cooking that you might not have had before. But if you are passionate about food and don't mind some extra effort, it is really worth buying this book and trying these supremely delicious recipes!
   
   You might think it's biased of me to write a good review, but seriously, one taste of Craig's creations and you'll realize that relation has nothing to do with it. ;)

5 comments about California's Central Coast: The Ultimate Winery Guide: From Santa Barbara to Paso Robles.

1. While this book has excellent reviews of some of the larger wineries in this area, I was surprised to see the omission of some smaller, very notable wineries on the Central Coast. For example, Per Pacco Cellars in San Luis Obispo isn't mentioned, and they have one of the finest Pinot Noirs on this strip of coastline. Aron Hill Vineyards is another small, family owned winery with a Cabernet Sauvignon that's outstanding, and Cayucos Cellars has a Syrah that's a powerful contender for the perfect wine with a holiday Prime Rib roast.
   
   That said, the reviews given in this book are very informative and extremely well-written. I loved the section about local foods and how that plays a role in your Central Coast wine country tour. The book gives many tips on where to eat, where to find picnic supplies, and lists various events at the wineries highlighted. For those elements alone, I'd love to give this book a higher rating.
   
   My concern is someone planning a trip here will overlook some outstanding, smaller wineries... all of which have tasting rooms, very friendly staffs and remarkable wines. If I may be so bold, buy this book for a list of the bigger wineries, but try to stop all along the way during your stay on the Central Coast to scout out others, and be sure to ask the locals for tips on where to uncover hidden gems.



2. If you are planning a trip to the Central Coast and hungry for information, this is one of the first books to consider. The text is friendly, fun, and easy to read, as author Mira Advani Honeycutt does a wonderful job of teaching without preaching and devoid of pretense. What I find particularly helpful is the way the information is organized and the order it is presented -- breathtaking color photography is the perfect complement to Mira's literary style. A great gift for the Holidays!



3. Mira Advani Honeycutt describes the central coast, its wineries and the people that live there in a personal and endearing way. Her book makes me want to get off the fast track, take time and relax in the beautiful and lush area that is the central coast and learn more about wine.



4. Received the book quickly, and the product looked brand new. Highly recommend this vendor.



5. This book was great! Amazing pictures, insightful, informative narratives about various wineries from Santa Barbara up through Paso Robles. Yes, it hits only a fraction of the vineyards in these wine regions, but it gave a wonderful starting place in knowing a little about some of them! We ended up making a point to hit 6 or 7 of these vineyards because of the write ups about the history or uniqueness of them. This book is fairly accurate--Beckman, Clautierre, Eberle, Rideau, etc...all great wineries. Don't take this book for an end-all guide to the only must see wineries, but it's a great starting point!

4 comments about Breakfast in Bed Cookbook: The Best B and B Recipes from Northern California to British Columbia.

1. Carol Frieberg continues to find the most delicious, and easy to prepare, breakfasts in town. There are so many good recipes, this book makes it easy to celebrate the morning! I cannot wait until Carol's next B&B adventure.



2. If you have looked for great muffin, coffee cake, cobbler recipes, this book has them. I'm pretty picky about recipes but I have found some great ones in here. I made the blueberry coffee cake and it was so easy and delicious. The banana bread was great and I can't wait to try others. I'm going to check out her other one!



3. So far all the recipes I have tried have been a huge success. The organization is simple, as are most of the recipes, so it is fairly easy to turn out a tasy breakfast with little effort. Like another reader, I am looking forward to checking out the author's other B&B cookbook for more great recipes! Make sure to check out the apple cider syrup in this one, it smells fabulous and tastes even better!



4. This cookbook is awesome! I have had it for about 8 years now and have tried quite a few of the recipes and have yet to find one I haven't loved. The recipes are easy to follow and contain ingredients that are usually in my kitchen already or are easy to find at the grocery store. Although everything I've sampled is super-good, my favorites are "Yogurt Coconut Coffee Cake" and "French Breakfast Puffs". Several of the recipes call for 'melted butter or margarine', but I found I can substitute healthier canola oil and the recipes come out great! I highly recommended this cookbook!

3 comments about Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture).

1. "Bang the casserole against the ground," an instruction from one of the recipes in Medieval Cuisine of the Islamic World (p.135). (Kids, do not do this at home!)
   
   The book was written in French, translated to Italian, and from the Italian into English, that is a long journey to take for a text dealing with medieval Islamic cookery written originally in Arabic. The book, nevertheless, generally makes a smooth read, with the exception of some instances where the reader is left puzzled whether the translation, the writer or the original Arabic texts and recipes are indeed to blame. Some things did get lost in translation, all right.
   
   There are places where ingredients are wrongly identified and sentences not accurately construed. For instance, according to a recipe, the dish is presented by stacking chicken pieces on top of each other (p.64), whereas in reality, the recipe asks the cook to arrange the pieces (tunadhdhad) on the platter. A medieval pot called dast is inaccurately translated as a `jar.' Jam, once again, is rendered as a jar (196), whereas, in the medieval culinary lingo it is actually a platter. Pickled lemons kept in brine (musayyar), the signature condiment of the North African cuisine then and now, is erroneously rendered as `candied lemon' (p.67), or `lemon coated with salt' (p. 138). The flavor of one of the dishes in a recipe is described as "sweet and sour flavor that influences the mood of the person who eats it (p. 81)," whereas the original recipe simply suggests that the sweetness and sourness of the dish is to be determined by the eater's mizaj temperament, in modern terms, "adjust to taste." The green seeds in one of the recipes are not cardamom as rendered (p. 130), but terebinth berries. The quince and onions that have been "chopped but not cut up into pieces," (p. 139) - does not make sense at all, are in fact to be "slashed into sections, but not all the way down" as the original Arabic recipe instructs. Some of the statements sound rather funny, a condiment recipe, for instance calls for "locusts that have returned from hunting" (p. 140), which should be "locusts that have just been caught," 140). Or, the recipe instructs the cook to "bang the casserole against the ground" (135)- sounds like the medieval cook was under a lot of stress! In fact, the cook is asked to put the pot on the ground away from the fire, and beat the cooking dessert vigorously. There are also some inaccurate generalizations, such as fish was mostly consumed dried in the eastern medieval Islamic world.
   
   The best part in the book is the first, dealing with background of the medieval Arab cuisine. It is well researched, although I find it strange that there is no bibliography. It would have been nice to see the sources that contributed to the research put together at one place, as I do not think the inclusion of a bibliography would have made the book less appetizing to the `general reader.' In the third part, which entirely focuses on modern North African dishes, the writer's own cuisine, I felt the need, especially when in a lazy mood, for a brief note telling me where in the second part (dealing with the original medieval recipes) a given modern recipe has its counterpart. Besides, medieval weights are not explained, neither are we given the modern equivalents, except for the pound, which is mentioned alongside the dirham and uqiyya, which does not help much.
   
   I also find it odd that the back flap of the dust jacket, while it includes a brief description of the writer and the forwarder, the translator, who, besides working on the text and has, in his own words, "made a great many changes to the organization of the Italian edition while also adding a good deal of material to the text, glossary and notes" was left out. As a reader, I am entitled to know something about him, as well.
   
   All things considered, the book after all is what it claims to be, a concise history. It is smartly packaged and priced, visually appealing with some color medieval illustrations. So, all in all, it can be a fair deal.



2. As an amateur student of culinary history, in particular medieval Arabic recipes, this book is an excellently done translation of recipes and culture that has not been readily available in English. While Charles Perry (who wrote the Foreward) is noted for his translations of some medieval Arabic recipes, for the most part the rich tradition of this culture has been largely unknown in the West. Hopefully, this book, and some of the others available on Amazon now about the culture and times, will make a difference. Culinary history as a topic is something that has fallen on hard times, when in the past, a cultured person of any nationality prided themselves on knowing something about cooking from around the world, even if they didn't cook themselves.
   
   I'm looking forward to making many of the dishes described, and finding my own way of incorporating them into the modern world!



3. Useful as a sort of summary of the subject. The Foreword, by Charles Perry, a well known scholar, recapitulates the subject but says nothing about the book in hand. The same contents can be found in so many other books that cover this same subject. For general information may be adequate, not so for study. It is very rare to find a source being given; the lack of bibliography only makes things worse.

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

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.

No comments about Pacific Pinot Noir: A Comprehensive Winery Guide for Consumers and Connoisseurs.