Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.
Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.
The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.
But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.
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Michelle Wojtowicz oversees the bakery, pastry, desserts, and breadmaking at Big Sur Bakery. Her husband, Philip Wojtowicz, is responsible for everything that takes place in the kitchen. Originally from New Jersey, they are graduates of the Culinary Institute of America. Their friend Michael Gilson, a California native, looks after the front of the house and the libations at the Bakery. Catherine Price has written for the New York Times, San Francisco Chronicle, Salon.com, and many other publications and is a contributing editor at Popular Science.
Catherine Price is an avid traveler and writer who hopes never to see a body farm firsthand. Coauthor of The Big Sur Bakery Cookbook and a contributing editor at Popular Science, she has written for the New York Times, O, the Oprah Magazine, Salon, Slate, and The Best American Science Writing.Review:
“This is not just another restaurant cookbook. In it, every dish comes enriched with a tale. . . . No matter where you live, through these recipes and stories you’ll experience the exquisite food and soulful charm that is Big Sur Bakery.” (Nancy Silverton, chef/founder of La Brea Bakery and chef/owner of Mozza)
“The Big Sur Bakery Cookbook tells the compelling story of the people and community that created that rare beauty: a great restaurant with soul. This book perfectly captures the spirit and passion of Michelle, Philip, and Michael, their food, and the grandeur of the California Coast.” (David Kinch, chef/owner of Manresa Restaurant)
One of the Top 10 Best Romantic Getaways of 2010, Big Sur Bakery & Restaurant (Bon Appétit)
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Book Description William Morrow Cookbooks 2009-01-07, 2009. Hardcover. Book Condition: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Bookseller Inventory # 9780061441486B
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Book Description William Morrow Cookbooks, 2009. Hardcover. Book Condition: New. Bookseller Inventory # 0061441481