Williams-Sonoma Foods of the World: San Francisco: Authentic Recipes Celebrating the Foods of the World

Williams-Sonoma Foods of the World: San Francisco: Authentic Recipes Celebrating the Foods of the World


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A respect for premium ingredients, culinary tradition, and never-ending innovation have come together to create San Francisco's unique food scene. Here, in the legendary city by the Golden Gate, it is not unusual to feast on organic heirloom tomatoes, locally raised grass-fed beef, and a superb artisan cheese all at the same meal. Freshness, seasonality, and simplicity are hallmarks of this ever-evolving cuisine, characteristics that cooks around the world strive to duplicate. Add to this enviable portrait a healthy restaurant landscape and the various seductive flavors of an international pantry stocked by residents from every corner of the globe, and it is easy to see why San Francisco continues to leave its distinctive imprint on tables across the country.

Product Details

ISBN-13: 9780848728526
Publisher: Oxmoor House
Publication date: 09/01/2004
Series: Williams-Sonoma Foods of the World Series
Pages: 192
Product dimensions: 10.00(w) x 10.75(h) x 0.89(d)
Age Range: 17 - 18 Years

Table of Contents

Culinary History11
Contemporary Cuisine12
Dining Out19
Flavors of the Neighborhoods27
Map of San Francisco and the Bay Area30
Best of San Francisco
Artisan Bread34
Coffee Central40
Craft Beer45
Dim Sum55
Asian Produce60
Artisan Cheese64
Ovsters on the Half Shell with Two Salsas79
Steamed Shrimp Dumplings80
Grilled Asparagus with Parmesan and Orange-Flavored Olive Oil83
Artichoke and Leek Frittata84
Salmon Tartare with Creme Fraiche and Salmon Roe87
Bruschetta with Cherry Tomatoes88
Quesadillas with Chorizo and Jack Cheese91
Roasted Peppers with Capers and Anchovies92
Marinated Olives with Garlic, Thyme, and Orange Zest95
Soups and Salads
Farmers' Market Greens with Baked Goat Cheese Toasts101
Butternut Squash Soup with Chipotle Chiles and Crema102
Cracked Crab with Meyer Lemon Vinaigrette105
Thai Hot-and-Sour Soup106
Beet, Fennel, and Avocado Salad with Ricotta Salata109
Cioppino with Focaccia Toasts110
Spring Vegetable Soup with Fava Beans, Leeks, and Peas113
Mixed Winter Chicories with Blood Oranges and Fennel114
Heirloom Tomato Salad with Blue Cheese Dressing117
Main Courses
Dungeness Crab Risotto with Lemon and Parsley122
Slow-Roasted King Salmon with Braised Lentils125
Focaccia Burger with Tomato, Arugula, and Aioli126
Steamed Mussels with Saffron Aioli129
Brine-Cured Pork Chops with Balsamic Glaze130
Wine-Braised Short Ribs with Mushrooms and Thyme133
Orecchiette with Broccoli Rabe134
Grilled Rib-Eye Steaks with Roasted Garlic Butter137
Slow-Roasted Duck Legs with Caramelized Turnips and Turnip Greens138
Vietnamese-Style Grilled Five-Spice Chicken141
Seared Ani Tuna with Warm White Bean Salad142
Braised Chicken with Tomato, Pancetta, and Zinfandel145
Side Dishes
Garlic-and-Rosemary-Roasted Fingerling Potatoes151
Soft Polenta with Teleme Cheese152
Roasted Beets with Anise155
Stir-Fried Long Beans with Thai Chile Paste156
Gordon's Red Potato Salad with Whole-Grain Mustard Dressing159
Giant White Beans with Sage and Tomato161
Corn on the Cob with Chipotle-Lime Butter162
Strawberry Sundae with Mascarpone Ice Cream169
Plum and Blackberry Sorbet170
Buttermilk Panna Cotta with Summer Fruit Compote173
Muscat-Poached Pears and Dried Cherries with Muscat Sabayon174
Steamed Persimmon Pudding with Brandied Whipped Cream177
Nectarine Frangipane Tart178
Meyer Lemon Pots De Creme with Raspberry Sauce181
Soft-Centered Chocolate Cake with Espresso Ice Cream182
Ingredient Sources187
Acknowledgments and Photography Locations191

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