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The Farallon Cookbook: The Very Best of San Francisco Cuisine

Franz, Mark [SIGNED]; Weiss, Lisa; Luchetti, Emily

12 ratings by Goodreads
ISBN 10: 0811829197 / ISBN 13: 9780811829199
Published by Chronicle Books LLC, 2001
Condition: Very Good + Hardcover
From Taos Books (Santa Fe, NM, U.S.A.)

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About this Item

Signed by Author Signed by Author Signed on half title page by Franz in black ink, clean tight unmarked first print copy, 255 bright white pages with full color photos throughout, Very Good Plus or Near Fine/Very Good condition, dj shows ordinary mild shelf wear. Bookseller Inventory # 23858

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Bibliographic Details

Title: The Farallon Cookbook: The Very Best of San ...

Publisher: Chronicle Books LLC

Publication Date: 2001

Binding: Hard Cover

Book Condition:Very Good +

Dust Jacket Condition: Very Good

Signed: Signed by Author

Edition: First Printing

About this title


Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative "coastal cuisine" rave reviews. Now, executive chef and co-owner Mark Franz has compiled the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or Rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails and savory Roasted Quail Stuffed with Armagnac Laced Prunes. This handsome volume--as stunning as the restaurant itself--is packed with tips from the chef, techniques to simplify the recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.


Noted for its exquisite seafood dishes, San Francisco's Farallon restaurant is a must-visit dining spot. Written by Mark Franz and Lisa Weiss, The Farallon Cookbook presents the cuisine of chef-owner Franz and pastry chef Emily Luchetti in a format almost as sumptuous as the restaurant itself. Color photos throughout illustrate the oversize book, which offers over 60 of Farallon's showcase dishes. If, like other restaurant cookbooks, the recipes are often laborious to prepare and require unusual ingredients, they are also presented with helpful asides that tell readers how to simplify dishes without compromise, or how to create their own improvisations. Those who enjoy the challenge of reproducing top-drawer cooking, or others wishing to explore the nuances of superior restaurant cuisine, should welcome the book.

Beginning with chapters that feature Farallon's raw specialties, salads, and other warm appetizers, the book then focuses on entrees, also largely seafood based. Among the appetizers, Maine-Diver Scallop Ceviche with Green Peppercorns, Grapefruit, and Chili Vinaigrette; George's Sake-Pickled Salmon with Wasabi Crème Fraîche and Herb Salad; and Black Mussel Bisque with Seafood Quenelles and Chive Oil will tempt any food lover. As for the entrees, Roasted Quail Stuffed with Armanac-Laced Prunes, Foie Gras, Corn Cakes, and Red Currants and Roasted Saddle of Rabbit with Fava Beans, Morels, and Crisp Spanish Ham are two outstanding (and nonseafood) specialties. With dessert recipes for the likes of Double-Chocolate Pudding Cake, tips, and a useful ingredient glossary, the book offers world-class cooking to reproduce or dream over. --Arthur Boehm

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