Bay Wolf Restaurant Cookbook [Hardcover]

Michael Wild (Author), Lauren Lyle (Author), G. Earl Darny (Author), Adele Novelli Crady (Author)

Book Description

Publication Date: July 10, 2001

When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, BayWolf proves that comfortable, friendly ambiance and delicious world-class dining can—and should—go hand in hand. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, THE BAYWOLF RESTAURANT COOKBOOK brings together over 100 recipes that showcase its robust, down-to-earth sensibilities—a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows BayWolf through the seasons, making its striking brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook.• Lavish, full-color food photography by Saveur photographer Laurie Smith. • A definitive cookbook from one of the pioneers of California cuisine.

Editorial Reviews

From Library Journal

The Bay Wolf is an Oakland, CA, restaurant that is in Alice Waters's territory, both literally and figuratively. Wild, Goldman, and two other partners opened their "neighborhood place" in 1975, and it has thrived and grown in sophistication ever since. Their cookbook presents 100 recipes for their California/Mediterranean-style food, organized seasonally and thematically by month (e.g., "February: Venice and Mardi Gras," "June: The Gift of Wine"). Wild, the executive chef, is knowledgeable and enthusiastic about food and wine, and the recipes sound delicious, but they are chef's recipes and sometimes include hard-to-find ingredients. For area libraries and other large collections of restaurant cookbooks.
Copyright 2001 Reed Business Information, Inc.

Review

"People outside the Bay Area may not fully appreciate the 25-year history of this landmark restaurant, but anyone with an interest in fine dining will savor the 100 recipes that showcase BayWolf's lasting contribution to California and Mediterranean cuisines." —Bookselling This Week. "Want to end up with a lusty, luscious, sumptuous, and evocative meal, the BAYWOLF COOKBOOK profoundly delivers." —Berkeley Daily Planet"2001 Best of the Best" —fifth annual cookbook awards collection —Food & Wine Books "BayWolf's first book was worth the wait. These are actual dishes from the restaurant that a reasonably skilled home cook can duplicate...while definitely sophisticated recipes are also down-to-earth." And from their holiday cookbook recommendations: "Terrific recipes. . . . reflects the integrity and sophisticated simplicity of the authors' cooking." —San Francisco Chronicle "It provides a passionate read and solid proof of the allegiance to all thing seasonal. Certainly the most stylish book to come across this desk this year."—Tulsa World "The grown-ups will love it! There are so many drool-ably delicious duck recipes in this book that it might as well be called the All Duck All the Time Cookbook."—Albuquerque Alibi"It would make a great coffee-table book if it weren't for the recipes, which are so enticing that the pages risk becoming (extra-virgin olive) oil-stained and dog-eared in no time."—Kansas City Star "You'll howl with joy over the new BayWolf cookbook. Sometimes you buy a cookbook for the recipes. Sometimes you buy it just because the photographs are so beautiful and inspiring. You'll want BayWolf Restaurant Cookbook for both." —Santa Cruz Sentinel"Some time-honored restaurants, like Chez Panisse, are always in the public eye, while others, such as BayWolf, seem to settle into the dining scene and dish up delicious food for decades."—Michael Bauer, San Francisco Chronicle"It's just plain fun to eat here. If BayWolf were in my neighborhood, I'd be there once a week. As a destination restaurant, it ranks up there with Chez Panisse and Oliveto for me, with the advantage of being more relaxed. After 25 years, BayWolf is doing everything right." —Patricia Unterman, San Francisco Examiner"[Michael] Wild is knowledgeable and enthusiastic about food and wine, and the recipes sound delicious." —Library Journal"Sets a new standard for beautiful cookbooks." —Narsai David, KCBS San Francisco

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Product Details

• Hardcover: 256 pages
• Publisher: Ten Speed Press (July 10, 2001)
• Language: English
• ISBN-10: 1580082602
• ISBN-13: 978-1580082600
• Product Dimensions: 10.8 x 1 x 10.3 inches
• Shipping Weight: 3 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #689,922 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Achieves Perfection!, August 28, 2001

By 

C. Zuspan (Oakland, CA USA) - See all my reviews
(REAL NAME)   

This review is from: Bay Wolf Restaurant Cookbook (Hardcover)

I have several criteria when looking for a book on food - and guess what? This one has it all and then some! First, it is an excellent, user friendly cookbook. No sticky-fingered turning of pages - all recipes are complete on facing pages. And it lies flat to preserve the spine. The photos are beautiful and mouth watering. Then ... the fun part. The writer, Adele Novelli Crady, has created great sidebars and editorials about the food, eating, and enjoyment of life in general. These alone make the book worth reading! A great book - make sure to also buy one for a best friend - like the great food, it is best shared.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Easy to read, Great to cook from!, September 7, 2006

By 

QT888 "QT888" (Berkeley, CA) - See all my reviews

This review is from: Bay Wolf Restaurant Cookbook (Hardcover)

I am not an advanced cook, and found most, if not all, of the recipes to be manageable. And the best part is that there are numerous pictures which will help you visualize the dish (important for plating). I compared this with my chez panisse book and found that I consulted the Bay Wolf recipe book again and again. I love Alice Waters and Chez Panisse but her book is just too hard to use (not enough photographs, recipes run over onto the next page, directions not clear or allow for multiple interpretations - very scary for a novice cook). I got the Bay Wolf recipe book from my Mother in Law and I love it! It is a great find and I highly recommend it. All the ingredients can be found at your local supermarket, so even though the end product may look exotic, the recipes are not too difficult. This book is very meat-driven (pork, fish, poultry), so I wouldn't get this for the vegetarian. Over all, though, well done! One of my favorite cookbooks to date.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Former Chef, September 1, 2001

By 

Florence DeValle (Fremont, CA) - See all my reviews

This review is from: Bay Wolf Restaurant Cookbook (Hardcover)

The book is informative as well as easy reading and, even at age 82, I am interested in trying the recipes because they look and sound so good and emphasize fresh ingredients such as the fruits and vegetables (tomatoes, quince, figs, beets and fava beans) that we grow in our own Bay Area backyard.