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The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant Hardcover – June 23, 2009
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“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)
About the Author
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.
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
As an example, here is a list of key ingredients for one recipe after another in this cookbook: fresh sardines (not canned), rabbit, rose geranium leaves, rice bran oil, huckleberries, lemon verbena leaves, mulberries, rockfish, burrata, fresh mackrel, quail, foi gras, quince, ahi tuna, fresh oysters, beluga lentils, fresh squid, etc. etc.
I have nothing against this type of cooking. I'm sure the recipes are delicious. I sadly will never know because I live in the mid west in a modest sized town and just simply don't have access to these ingredients. If you have access to this type of food then this cookbook will probably work for you. These 'rarified' ingredients aren't widely available to the rest of us and I wish I had known what type of cookbook this was before wasting my money.
The recipes are simple, delicious, irresistible and often unique; the photography of their food, friends, and landscape is outstanding; and their story is captivating, inspiring and mesmerizing. Big Sur comes gloriously to life with all its quirks, adventure and beauty. The cookbook progresses month by month, cooking with the seasons (beginning in March), taking us through a year in the life of the bakery. Every recipe looks great, but my family is most eager to try their breakfast pizza, topped with bacon and eggs. YUM!
Most Recent Customer Reviews
I really enjoyed it. GREAT recipes and very interesting to understand the story of these chefs that built a business from scratch. EXCELLENTPublished 3 months ago by mormor
Very good recipes. Easy and tasty. Glad I ordered the book.Published 10 months ago by Alton S. Ducharme
It sounds good, but I find that some of the ingredients are not easily available everywhere, therefore making it difficult to try some of the recipes that sound so yummy!Published 10 months ago by dulce valente