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While firmly anchored in the food sentiments of California, Rodgers explores the honest cuisine généreuse of France, Tuscany, Umbria, Sicily, Catalonia, and Greece. Her chapter "Small Dishes to Start a Meal" runs to 65 pages! Look for her Lentil-Sweet Red Pepper Soup with Cumin and Black Pepper, her Citrus Risotto, and her Tomato Summer Pudding. Be sure to try Short Ribs Braised in Chimay Ale, and Rabbit with Marsala and Prune-Plums. Chapters are devoted to eggs, starchy dishes, sausage and charcuterie, and the cheese course; you'll also find all the basic chapters one might expect. Throughout, Gerald Asher provides insight into matching wines with foods.
Rodgers's natural instinct is to share and to teach, and the instructional material in The Zuni Cafe Cookbook is like a deep-tissue massage, improving any cook's posture and performance. Rodgers's fine book invites both the novice and the experienced cook to delve deep into the heart of real food and real cooking. --Schuyler Ingle
Awards this cookbook has earned:
James Beard Foundation Cookbook of the Year-IACP Cookbook Award-James Beard Foundation Outstanding Restaurant Award-James Beard Foundation... Read more
The roast chicken is like no other roast chicken! The book is full of novel ways to use fresh ingredients.Published 3 months ago by nancy the navigator
Classic, wonderfully written with great and passionate details. If you love cooking, you should but this book! Judy Rodgers is a great chef!Published 3 months ago by Allison Addicott
6/10/15 7:55 p.m. PDT What a wonderful cookbook. It's written as if we were in Judy Rodger's kitchen with her and she were explaining in exacting detail what she was doing, why... Read morePublished 5 months ago by Los Angeles Reader
What a beautiful cookbook and an great addition to round out my cook book collection.Published 5 months ago by thanh pham
Judy Rogers was the best. Bless her soul. The Zuni Cafe is still around and very good as of 4/20/15.Published 6 months ago by David C. Stewart