The San Francisco Chronicle Cookbook or Guide to Good Food

The San Francisco Chronicle Cookbook, Vol. 1

Author: Michael Bauer

The food editor of the San Francisco Chronicle has assembled here a definitive collection of 325 recipes that represent the best of California cuisine--simple and stylish, with an appreciation for ethnic flavorings and a commitment to fresh ingredients. 100 illustrations.

Publishers Weekly

With over 300 ethnically influenced, well-constructed recipes from the agricultural and culinary Eden of Northern California, this cookbook delivers great fun-and at a bargain. Culled by food editor Bauer and staffer Irwin from the 13,000 or so recipes published in the San Francisco Chronicle over the last 10 years, this selection is aimed directly at adventurous home cooks eager to try out new flavors. The style is modern melting pot: Fennel Coleslaw, Grape Salsa (with lemon and jalapeos), Japanese Moon-Viewing Noodles with whole eggs cooked in broth, Asparagus Chaat with Pistachios (served at room temperature with garbanzo beans, onions and cilantro), Jasmine Tea-Smoked Duck Breasts. Some of the country's top food writers contribute here: Laxmi Hiremath's Fragrant Creamy Lentils with Garlic; Copeland Marks's Sumatran Peanut Chicken (with chiles and coconut milk); and Flo Braker's Four-Star Rugelach. Best of all, these dishes are innovative without turning silly or fussy. Zesty Tomato Shortcakes use a savory corn bread batter, and White Lightning, a vegetable dish, combines turnips, daikon and jicama with lime juice and cilantro. The occasional margin notes, brief and pointed, offer only useful information (e.g., adding a little vitamin C to basil oil will help to retain its color). (Mar.)

New interesting book: Gluten Free French Breads and Baked Goods or Lebanese Food

Guide to Good Food

Author: Deborah L Benc

Guide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. Question-and-answer sidelights address common food myths and concerns, and technology activities are suggested. Career descriptions and case studies highlight workplace skills that students gain through classroom learning. Health, consumer, safety, business etiquette, and environmental tips encourage students to apply information in their daily lives. Recipes include step-by-step directions and nutritional analyses. An extensive Foods of the World section introduces students to the culture and cuisine of over 30 countries and features tabbed pages to make chapters easy to find. Special features include charts, graphs, tables, case studies, critical thinking challenges, and numerous activities to engage the learner in the learning process.