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
Beautiful book with a wealth of tips and insight into high cuisine and minute detail in achieving perfection. Totally recommend, wonderful readPublished 24 days ago by MW McPherson
Wonderful! I have meat rabbits, and this has several rabbit recipes. I've used their tips for chicken, too - tasty!!!Published 1 month ago by Julia Charles
I love this book so much. Elegantly written, and a wealth of really valuable cooking knowledge. Very detailed instruction. Read morePublished 3 months ago by Mimi L.
My cookbook collection consists of about 100+ many volumes. But for a last month this one is one of my very favorite.
Non of the recipes I tried disappointed us. Read more
This book is lovely. More of a narrative than a recipe book, it's a detailed look into the kitchen at Zuni Cafe. Read morePublished 5 months ago by Jeanie
I haven't used this book in it's entirety yet, however, I like what I've worked through so far. I cook a lot and always looking to perfect techniques and enhance flavour. Read morePublished 5 months ago by Zara Grant
The roasted chicken is the best chicken I've ever eaten. We call it smoke alarm chicken because our vent fan can't handle the steam off the high temperature but it's worth the... Read morePublished 6 months ago by J. McKenzie
I bought this cookbook years ago as I had eaten at the restaurant in SF and admired the food greatly. Read morePublished 7 months ago by Nonnie AD