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Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes (Homegrown Cookbooks) - Hardcover

 
9780760338100: Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes (Homegrown Cookbooks)
Hardcover
ISBN 10: 0760338108 ISBN 13: 9780760338100
Verlag: Voyageur Press, 2011

Inhaltsangabe

"This book is a testament to these vital relationships [between chefs and farmers] and to the momentous transformation that brings food—grown, raised, or gathered wild—directly to the table."
—Paul Bertolli, from the Foreword

Local. Seasonal. Sustainable. Farm fresh.

Restaurants all over the Bay Area of San Francisco try to boast at least one of these adjectives, but to the farmers and chefs profiled here, these are more than just buzzwords. They are a way of life. These farmers rise before the roosters to bring fresh produce, meats, and cheeses to area farmers’ markets. These chefs kick off the day with an early trip to the market and wrap it up in the wee hours of the night after feeding hundreds of appreciative diners.
In The Bay Area Homegrown Cookbook, you’ll find the stories behind some of the San Francisco Bay Area’s most buzz-worthy chefs, including Michael Tusk of Quince, Amaryll Schwertner of Boulette’s Larder, Laurence Jossel of Nopa, Peter Chastain of Prima Ristorante, and Phil West of Range. The chefs featured here work with area farmers to bring the freshest locally grown, sustainable foods to their menus. With more than 65 outstanding recipes from these dedicated chefs and farmers, we hope you’ll enjoy bringing a little homegrown food into your own kitchen.

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Über die Autorin bzw. den Autor

As Executive Chef at the Sunny Side Café, with locations in Berkeley and Albany, California, Aaron French strives to use local ingredients in all the dishes he prepares. His daily job is to keep his finger on the pulse of what local farmers are offering so he can create new options for his customers as the seasons change. Aaron’s studies of Ecology at UC San Diego and San Francisco State University, and sustainability at UC Berkeley’s Haas School of Business, reinforce his appreciation of a sustainable local food system. Chef French was the EcoChef columnist for ten Bay Area News Group newspapers and a contributing author for The New Green Grocer Cookbook. His writing and photography have been published by a wide range of print and online media including National Geographic, U.S. News and World Report, Gastronomica, and American Scientist.

Elizabeth Tichenor is a California native who shoots food and editorial photography in the San Francisco Bay Area. You can see more of her work on her website www.elizabethtichenor.com.

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Good food means locally grown food. The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes celebrates the best homegrown food in and around the San Francisco Bay Area, profiling 29 chefs who are working with local farmers to bring the freshest locally grown, sustainable foods to their menus. Inside you ll find more than 75 delicious recipes from top chefs like Michael Tusk of Quince, Amaryll Schwertner of Boulette s Larder, Laurence Jossel of Nopa, Peter Chastain of Prima Ristorante, and Phil West of Range. The stories and photos of these farmers and chefs will inspire an appreciation for the hard work that goes into creating local, seasonal dishes and sampling these recipes made with incredibly fresh ingredients will make you a local food devotee for life.
Betelnut Pejiu Wu, Chef Alexander Ong
Bocanova, Chef Rick Hackett
Boulette s Larder, Chef Amaryll Schwertner
Brown Sugar Kitchen, Chef Tanya Holland
Café Rouge, Chefs Marsha McBride and Rick DeBeaord
Camino, Chef Russell Moore
Center for Urban Education about Sustainable Agriculture (CUESA), Chef Sarah Henkin
Contigo, Chef Brett Emerson
Delfina, Chef Craig Stoll
Duarte s Tavern, Owner Tim Duarte
Eat Real Festival, Founder Anya Fernald
Flea Street Cafe, Chef Jesse Cool
Leif Hedendal, Freelance Chef
Marché, Chef Guillaume Bienaime
Martin s West, Chef Michael Dotson
Mission Beach Café, Owner Bill Clarke and Chef Trevor Ogden
Mission Pie, Chefs Karen Heisler and Krystin Rubin
Nopa, Chef Laurence Jossel
Pappo, Chef John Thiel
Piccino Café, Chefs Sher Rogat and Margherita Stewart Sagan
Prima Ristorante, Chef Peter Chastain
Quince, Chef Michael Tusk
Range, Chef Phil West
Slow Club, Chef Matthew Paul
The Sunny Side Café, Chef Aaron French
Venus Restaurant and Revival Bar + Kitchen, Chef Amy Murray
Tara s Organic Ice Cream, Owner Tara Esperanza
Tataki Sushi and Sake Bar, Sustainability Guru Casson Trenor and Chef Kin Lui
Woodward s Garden, Chefs Dana Tommasino and Margie Conard

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Verlag
Voyageur Press
Erscheinungsdatum
2011
Sprache
Englisch
ISBN 10 
0760338108
ISBN 13 
9780760338100
Einband
Gebundene Ausgabe
Anzahl der Seiten
160
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar