Boulevard: The Cookbook (Inscribed copy)

Oakes, Nancy ; Pamela Mazzola; Lisa Weiss

ISBN 10: 1580085539 / ISBN 13: 9781580085533

Published by Ten Speed Press, Berkeley, 2005

About this Item

(USA) 1st printing. INSCRIBED BY AUTHORS to half title, Owner's 3 word inscription as well, no other markings, Fine in Fine dust jacket. Black boards, photo end papers, 244pp, index, Full-page colour photos of prepared dishes. Boulevard opened in San Francisco in 1993. This book presents 75 of their multifaceted recipes, each anchored by a main course and accompanied by recipes for side dishes: Veal chops with Porcini and Asiago stuffing; Buttermilk-brined fried little chickens; Chocolate Panna cotta. A handsomely produced book. (4.0 JM LVR 201/3 Size: 4to - over 9¾" - 12".

Seller Inventory # 72995

Bibliographic Details

• Title: Boulevard: The Cookbook (Inscribed copy)
• Publisher: Ten Speed Press, Berkeley
• Publication Date: 2005
• Language: English
• ISBN 10: 1580085539
• ISBN 13: 9781580085533
• Binding: Hardcover
• Edition: 1st.
• Condition: Fine
• Dust Jacket Condition: Fine
• Signed: Inscribed By Authors
• Seller catalogs:
  • Inscribed or Signed Non-fiction Books
  • Food Writing and General Cookbooks

About this title

Synopsis

Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard.

In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it's impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced regional American cooking.

In BOULEVARD, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Watercress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chefs' wise and unapologetically opinionated cooking notes, BOULEVARD answers the long-running demand for a dialogue with the creative team behind the restaurant's enduring popularity.

About the Author

NANCY OAKES is the chef and co-owner of Boulevard in San Francisco. Her experience in the culinary world spans three decades, including opening the highly successful L’Avenue. Today, she is one of the most celebrated chefs in America. Nancy lives in the San Francisco Bay Area, California with her husband, Bruce Aidells.