Cooking Fresh from the Bay Area (Eating Fresh Guides) [Paperback]

Fran Mcmonus (Editor), Wendy Rickard (Editor)

Book Description

Publication Date: March 1, 2000 | Series: Eating Fresh Guides

More than 80 recipes from the region'¬?s most acclaimed chefs, handpicked for their commitment to local, seasonal, and organic ingredients.

Editorial Reviews

From Library Journal

McManus is also the editor of Eating Fresh from the Organic Garden State, but the San Francisco Bay AreaDAlice Waters territoryDis perhaps most closely related to the movement championing cooking and eating fresh organic products from local growers and farmers. Waters is not one of the contributors to this volume, but there are recipes from 20 other well-known area chefs, from Paul Bertolli (Oliveto) to Judy Rodgers (Zuni). There are also essays on sustainable agriculture, the Slow Food movement, and other related topics by various authorities, and sidebars provide additional useful information. For area libraries and other larger or specialized collections.
Copyright 2000 Reed Business Information, Inc.

Review

Fresh produce is probably the only thing we ever buy that is cheapest when it is the best. At the height of the season, the fruits and vegetables are at their prime. And these recipes, from many of the Bay Area's finest chefs, are full of creative ways to use that produce. -- Narsai David, Food and Wine Editor, KCBS Radio

It's so easy to cook simply and deliciously when the produce is ripe, seasonal and organic. These recipes reflect important this philosophy. -- Alice Waters

Wow! This wonderful book is just what we needed. A superb mix of inspiring information and anecdotes about eating locally, along with delightful recipes that honor the seasonal bounty of the Bay Area and celebrate its great chefs. A delicious antidote to the stale diet of processed techno-foods served up by supermarkets -- it's "chicken soup" for an ailing food system -- and reminds us why we love to eat. -- Claire Hope Cummings, Food and Farming Forum

See all Editorial Reviews

Product Details

• Paperback: 192 pages
• Publisher: Eating Fresh Publications; 1st edition (March 1, 2000)
• Language: English
• ISBN-10: 096736700X
• ISBN-13: 978-0967367002
• Product Dimensions: 9.2 x 7.4 x 0.5 inches
• Shipping Weight: 15.8 ounces
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,509,662 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars A gourmet delight and kitchen cook friendly!, June 6, 2000

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Cooking Fresh from the Bay Area (Eating Fresh Guides) (Paperback)

Cooking Fresh From The Bay Area: The Bay Area's Best Recipes For Eating Local, Organic Produce at Its Seasonal Best is a seminal and ground breaking cookbook and guide bringing together savory recipes from twenty of the San Francisco Bay Area's best chefs. Cooking Fresh From The Bay Area is divided into Winter, Spring, Summer, and Fall sections with an introduction on the seasonal crops available, informative commentaries by the contributors, and delicious recipes suited to the season's offerings. From Winter Squash Soup with Sweet Potato Pecan Relish, Asparagus with Balsamic Syrup and Parmigiano-Reggiano, to Spicy Tuna, Caper, Anchovy and Tomato Sandwiches, to Stuffed Caramelized Tomatoes with Vanilla Ice Cream, Apple Tarte Tatin with Cider Sauce, and Smoked Goat Cheddar and White Corn Chowder, Cooking Fresh From The Bay Area is a gourmet delight and kitchen cook friendly!

5.0 out of 5 stars Informative and Inspiring, May 3, 2000

By A Customer

This review is from: Cooking Fresh from the Bay Area (Eating Fresh Guides) (Paperback)

This is a great book for people who like to cook, people interested in living healthy, aware lifestyles, and a great resource guide for eating seasonally, locally, and organically. I think there is something like 80 different amazing recipes in the book. My favorites are the deserts: Summer Fruit Shortcake with Lemon Curd & Whipped Cream, Almond Tart with Fresh Berries & fresh Strawberry Ice Cream in Spring, a Winter Pumpkin Cheesecake with a Chocolate Hazelnut Crust, and multiple others. Of course, I wouldn't pass up any of the sumptuous entrees. If someone wanted to make me the Roasted Chicken with Tarragon Peach Sauce or the Smoked Lamb and Garlic Sausage with Roasted Red Pepper Confit & Mustard sauce, I would be happy enough to indulge them.

Beyond the food and recipes, there is a community within this book. It's a must-have for anyone living or travelling in California's Bay Area. One thing is for sure though--you don't have to be anywhere near California to enjoy the book. I highly recommend it.