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As a food and restaurant critic for the San Francisco Chronicle, Michael Bauer has had ample opportunity to take a note or two about the kinds of dishes that make one restaurant stand out from another, the so-called signature dish. It would be one thing to cajole Bay Area chefs into sharing their recipes and making certain those commercial recipes actually work in a home kitchen. But Bauer takes it one step farther: He ferrets out the successful technique behind each dish. Who in their right mind would go to all the time and trouble to preserve lemons for a dish like Moroccan Game Hens with Preserved Lemons and Olives as served at Kasbah? Well, it turns out that what normally takes a month can take a week if you freeze the lemons and add salt--so why not give it a try?
Bauer introduces each recipe with detailed notes about the chef and restaurant as well as baseline information about the actual dish. Recipe instructions have been pared down to the essentials. A Secrets of Success sidebar accompanies each recipe. The difficulty comes with page after page after page of deliciousness. Where to start? What to try next? Will you start with the Grand Café recipe for Polenta Soufflé with Mushroom Sauce? Or what about Bradley Ogden's Potato Skins with Smoked Salmon and Horseradish Crème Fraiche from the Lark Creek Inn? Baronda's Mixed Green Salad with Grapefruit and Warm Shrimp certainly looks good. So does the Seared Black Pepper Lavender Fillet of Beef from Café la Haye. The list is 300 recipes deep. One a day would take you through the better part of a year. And what a year that would be. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
I like the fact that all recipes have been adapted and tested for the home cook. Tha secret to success boxes are fun and informative on each recipe! Read morePublished 8 months ago by beverly bowers
Lots of good tips included in this book. I can't wait to try the Yellow Curry Prawns. Made the crispy breadsticks (several of our own seasonings as well) and everyone loved them.Published 16 months ago by R. Little
Great job. Thank you. Try all. You will be happy and satisfied. As a San Francisco resident for over thirty years, I have been blessed with enjoying the wealth of this wonderful... Read morePublished 16 months ago by JOE MURDOCK
Bauer has a great nose for tracking down outstanding dishes and coaxing the recipes out of the chefs. The several recipes that I have tried have been great.Published on September 19, 2011 by J. Parent
Besides being a good read, the recipes are just wonderful. I am a professional cook and have used several with great results. Read morePublished on February 19, 2005 by Leyla Sheehan-gruarin
If you want the luxury of eating out (and paying premium price) and don't want to bother with food prep, this book isn't for you. Read morePublished on March 27, 2003 by K. Corn
Wish I would have seen the list of receipes before buying this book. Too many have items I would never be interested in like quail, squab and liver -- YUK!! Read morePublished on March 18, 2001 by Jutta H. Rueth