Amazon.com Review
First of all, this is a beautiful book, from the basic design right through to the illustrations and the food photography. It's what quality cookbooks should look and feel like. It sets a standard. And the recipes collected and tested by the members of the San Francisco Junior League measure up to that standard in every way.
This isn't an upscale accumulation of everyone's favorite catered food or takeout treats. This is about thoughtful, flavorful, contemporary food you would serve to your family. It's definitely about food you would take the time and trouble to serve to guests of your family. It's food that takes into account the many ethnic influences of San Francisco and takes advantage of the fresh products that pour into that city's farmer's markets. San Francisco Flavors, in some ways, sends out a clarion call to all other cities to pay attention to nearby farmlands and the farmers who work the soil, and to establish farmer's markets in their own communities so everyone can know what real food is all about.
But the recipes. There are chapters devoted to appetizers, soups, salads, entrées, side dishes, brunches, beverages, and desserts. Therein you will find the likes of Ginger and Green Tea Sorbet, Strawberry-Mango Cobbler, Panfried Trout with Bacon and Sage, Fuji Apple and Ricotta Pancakes, Grilled Leeks with Hazelnut Vinaigrette, Curried Vegetable Stew, Chicken Pot Pie with Sage Biscuit Topping, Thai Shrimp with Coconut Rice, Asian Tri-Cabbage Coleslaw, Moroccan-Style Carrot Soup, and Toasted Walnut and Ginger-Garlic Dip. Where appropriate, San Francisco sommeliers suggest wines. And throughout the book, San Francisco chefs give their favorite tips. It really is a marvelous take on the kinds of terrific food being served in San Francisco by people who care about ingredients and what becomes of them.
All proceeds from Junior League books go back to their projects, the main ones being improving the community and supporting the family. In the case of this book, it's money well spent. --Schuyler Ingle
Review
Reviews from: SAN FRANCISCO CHRONICLE
OAKLAND TRIBUNE
Professionally published, illustrated with line drawings and styled color photographs, this hard-cover volume features professional-quality tested recipes presented in a consistent style and format. Some of the Bay Area's best known chefs were consulted on the book Hubert Keller, Thomas Keller, Michael Mina, Reed Hearon, Gerald Hirigoyen, Maria Helm, Darcy Tizio and Arnold Wong, plus master baker Flo Braker. Their tips accompany many recipes and enliven the book. Wine mavens Kris Harriman, sommelier for the PlumpJack enterprises; David Pauley of London Wine Bar; and Debbie Zachareas of EOS contributed suggestions for wines to match dishes. This book's recipes many inspired by the Bay Area's cutting-edge restaurants mirror the latest food trends. Fusion dishes abound; many recipes reflect the interest in food that packs maximum flavor without mega-calories; and throughout there is an emphasis on fresh, locally produced food.
The Junior League of San Francisco has a good track record of producing stylish yet reliable cookbooks and its latest effort, San Francisco Flavors, continues in that tasty tradition. Recipes like Moroccan Style Pork Tenderloin, Crab Salad Nicoise and Wild Mushroom Potato Lasagna make for easy and elegant entertaining. Local chefs, including Thomas Keller of the French Laundry and Reed Hearon of Rose Pistola, provide handy tips to accompany recipes. There's also a list of Bay Area sources for special ingredients and cookware.
