Sierra Mar Cookbook: Post Ranch Inn

Craig Von Foester; Patrick Tregenza [Photographer]

ISBN 10: 1586858599 / ISBN 13: 9781586858599

Published by Gibbs Smith, 2006

About this Item

Author signed first printing, as new large format hardcover in jacket. First edition, first printing. oversized and overweight. Please email for photos. Larger books or sets may require additional shipping charges. Books sent via US Postal.

Seller Inventory # 92191

Bibliographic Details

• Title: Sierra Mar Cookbook: Post Ranch Inn
• Publisher: Gibbs Smith
• Publication Date: 2006
• Language: English
• ISBN 10: 1586858599
• ISBN 13: 9781586858599
• Binding: Hardcover
• Edition: First Edition.
• Condition: Like New
• Weight: 65 ounces
• Signed: Signed by Author

About this title

Synopsis

Ranked as the #1 Hotel Restaurant in California by Zagat Surveys March 2006, Sierra Mar is located on the property of the Post Ranch Inn, Big Sur California. Sierra Mar's daily changing menu fuses Asian, French and Mediterranean influences under the direction of Executive Chef Craig vonFoerster. Craig believes the difference between good and average food is sometimes a minute detail. He feels the motivation and care for really great food must come from within. The restaurant features an innovative, four course, prix fixe menu, which changes daily. By utilizing organic, seasonal fare the menu is ingredient driven and instinctive thus resulting in a spontaneous culinary experience. With close access to regional and Big Sur local farmers, meals showcase the terroir of the land with a respectful energy.

The Sierra Mar Cookbook not only shares wisdom, but techniques and insightful musings that have inspired the a-la-minute award-winning Sierra Mar style Chef Craig and his staff have created during his eight-year residency as executive chef.

The Sierra Mar experience includes not only award winning food but also a breathtaking view of the Pacific coastline as seen through the dining room's exquisite floor-to-ceiling windows. Sierra Mar has the fortunate distinction of being known for great cuisine and a world class wine cellar. Since its inception in 1992, the restaurant has received a vast amount of accolades, awards and recognition for the depth and uniqueness of the wine program, including the Grand Award from the Wine Spectator every year since opening.

Chef Craig vonFoerster, is a published contributor in One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook and The Small Luxury Hotels of the World Cookbook. He was also included in the San Francisco Bay area's top restaurant guide, San Francisco Cuisine 2006. This is his first book.

The Post Ranch Inn Awards include:

2006 Gold List, Conde Nast Traveler

January 2006

2006 Conde Nast Johansens

Most Excellent Inn In the USA

#1 U.S. Resort Hotel

#1 U.S. Resort Hideaway

Andrew Harper's Hideaway Report

September, 2005

About the Authors

For Executive Chef Craig vonFoerster cooking is a personal philosophy, passion, and way of life. Since he began his culinary career, the journey has taken him from his Midwestern roots to the California coast and beyond. At twenty, he worked as the chef of the Perry House in Monterey before moving to Hawaii to serve as Sous Chef in the Bay Club at Kapalua Bay Hotel. He was named Sierra Mar's Executive Chef in 1998

Patrick Tregenza operates a thriving commerical photography studio in downtown Monterey.