BAY WOLF RESTAURANT COOKBOOK

Wild Michael & Lauren Lyle

ISBN 10: 1580082602 / ISBN 13: 9781580082600

Published by Ten Speed Press, 2001

About this Item

VG hardcover in VG jacket. First Edition. Remainder mark. SIGNED BY Co-Author (LYLE) on title page w/no inscription. Pages all clean/unmarked. Beautiful photos throughout. Binding solid. Mild edge/cornerwear. Jacket clean w/mild wear. LARGE BOOK. 239 pp.

Seller Inventory # A10501

Bibliographic Details

• Title: BAY WOLF RESTAURANT COOKBOOK
• Publisher: Ten Speed Press
• Publication Date: 2001
• Language: English
• ISBN 10: 1580082602
• ISBN 13: 9781580082600
• Binding: Hardcover
• Edition: First Edition.
• Condition: Very Good
• Dust Jacket Condition: Very Good
• Signed: Signed by Author(s)
• Seller catalogs:
  • Cooking

About this title

Synopsis

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.

About the Author

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.