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
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 1 month ago by Los Angeles Reader
What a beautiful cookbook and an great addition to round out my cook book collection.Published 1 month 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 1 month ago by David C. Stewart
Wonderful cookbook. A great addition to my collection. Thank you!Published 3 months ago by delma rumenik
Best recipe/technique for making pie crust...EVER! Impossible to overwork the dough. It always comes out flaky and buttery! Everything else is gravy. Read morePublished 4 months ago by Reiki Ree
Lots of specific advice, especially in the first 60 pages. Very helpful. Good, practical advice about learning how to cook, figuring out how to consistently reproduce dishes, and... Read morePublished 4 months ago by L. Nelson