Ten Speed Press, 2001. First Edition, First Printing; Signed and inscribed by G Earl Darny and signed by Michael Wild on half-title; jacket lightly soiled/rubbed, spine sunned, corners and edges bumped; cover lightly rubbed, corners lightly rubbed/bumped, spine ends very rubbed/bumped; edges lightly soiled; binding tight; cover, edges, and interior intact and clean except as noted. Due to the size/weight of this item, additional shipping charges will apply on International or Expedited orders. . Signed by Authors. First Edition. Hard Cover. Very Good/Very Good. 4to - over 9�" - 12" tall.

Bestandsnummer des Verk�ufers 615601

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Bibliografische Details

Titel

Bay Wolf Restaurant Cookbook

Verlag

Ten Speed Press

Erscheinungsjahr

2001

Sprache

Englisch

ISBN-10

1580082602

ISBN-13

9781580082600

Einband

Hardcover

Auflage

First Edition.

Zustand

Very Good

Zustand des Schutzumschlags

Very Good

Signiert

Signatur des Verfassers

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Inhaltsangabe

When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, BayWolf proves that comfortable, friendly ambiance and delicious world-class dining can and should go hand in hand. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, THE BAYWOLF RESTAURANT COOKBOOK brings together over 100 recipes that showcase its robust, down-to-earth sensibilities a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows BayWolf through the seasons, making its striking brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook. Lavish, full-color food photography by Saveur photographer Laurie Smith. A definitive cookbook from one of the pioneers of California cuisine.

�ber die Autorin bzw. den Autor

MICHAEL WILD was born in Paris, raised in Hollywood, and founded BayWolf 25 years ago with partner Larry Goldman. He is single-handedly responsible for introducing the San Francisco Bay Area to duck prepared to the standard that it is in France. These days Michael spends his days entertaining the community of loyal patrons who frequent BayWolf.

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