San Francisco Flavors: Favorite Recipes from the Junior League of San Francisco (Hardcover)

~ Kelli Bailey (Illustrator), Jonelle Weaver (Photographer) "This zesty blend of feta cheese, olives, tomatoes, cucumber, and parsley is a wonderful alternative to guacamole and chips..." (more)
Key Phrases: San Francisco, Yukon Gold, Beef Stock (more...)

Editorial Reviews

Amazon.com Review

First of all, this is a beautiful book, from the basic design right through to the illustrations and the food photography. It's what quality cookbooks should look and feel like. It sets a standard. And the recipes collected and tested by the members of the San Francisco Junior League measure up to that standard in every way.

This isn't an upscale accumulation of everyone's favorite catered food or takeout treats. This is about thoughtful, flavorful, contemporary food you would serve to your family. It's definitely about food you would take the time and trouble to serve to guests of your family. It's food that takes into account the many ethnic influences of San Francisco and takes advantage of the fresh products that pour into that city's farmer's markets. San Francisco Flavors, in some ways, sends out a clarion call to all other cities to pay attention to nearby farmlands and the farmers who work the soil, and to establish farmer's markets in their own communities so everyone can know what real food is all about.

But the recipes. There are chapters devoted to appetizers, soups, salads, entrées, side dishes, brunches, beverages, and desserts. Therein you will find the likes of Ginger and Green Tea Sorbet, Strawberry-Mango Cobbler, Panfried Trout with Bacon and Sage, Fuji Apple and Ricotta Pancakes, Grilled Leeks with Hazelnut Vinaigrette, Curried Vegetable Stew, Chicken Pot Pie with Sage Biscuit Topping, Thai Shrimp with Coconut Rice, Asian Tri-Cabbage Coleslaw, Moroccan-Style Carrot Soup, and Toasted Walnut and Ginger-Garlic Dip. Where appropriate, San Francisco sommeliers suggest wines. And throughout the book, San Francisco chefs give their favorite tips. It really is a marvelous take on the kinds of terrific food being served in San Francisco by people who care about ingredients and what becomes of them.

All proceeds from Junior League books go back to their projects, the main ones being improving the community and supporting the family. In the case of this book, it's money well spent. --Schuyler Ingle

Review

Reviews from: SAN FRANCISCO CHRONICLE

OAKLAND TRIBUNE

Professionally published, illustrated with line drawings and styled color photographs, this hard-cover volume features professional-quality tested recipes presented in a consistent style and format. Some of the Bay Area's best known chefs were consulted on the book Hubert Keller, Thomas Keller, Michael Mina, Reed Hearon, Gerald Hirigoyen, Maria Helm, Darcy Tizio and Arnold Wong, plus master baker Flo Braker. Their tips accompany many recipes and enliven the book. Wine mavens Kris Harriman, sommelier for the PlumpJack enterprises; David Pauley of London Wine Bar; and Debbie Zachareas of EOS contributed suggestions for wines to match dishes. This book's recipes many inspired by the Bay Area's cutting-edge restaurants mirror the latest food trends. Fusion dishes abound; many recipes reflect the interest in food that packs maximum flavor without mega-calories; and throughout there is an emphasis on fresh, locally produced food.

The Junior League of San Francisco has a good track record of producing stylish yet reliable cookbooks and its latest effort, San Francisco Flavors, continues in that tasty tradition. Recipes like Moroccan Style Pork Tenderloin, Crab Salad Nicoise and Wild Mushroom Potato Lasagna make for easy and elegant entertaining. Local chefs, including Thomas Keller of the French Laundry and Reed Hearon of Rose Pistola, provide handy tips to accompany recipes. There's also a list of Bay Area sources for special ingredients and cookware.

The Junior League of San Francisco has a good track record of producing stylish yet reliable cookbooks and its latest effort, San Francisco Flavors, continues in that tasty tradition. Recipes like Moroccan Style Pork Tenderloin, Crab Salad Nicoise and Wild Mushroom Potato Lasagna make for easy and elegant entertaining. Local chefs, including Thomas Keller of the French Laundry and Reed Hearon of Rose Pistola, provide handy tips to accompany recipes. There's also a list of Bay Area sources for special ingredients and cookware. -- The Oakland Tribune

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Product Details

• Hardcover: 320 pages
• Publisher: Chronicle Books (July 1, 1999)
• Language: English
• ISBN-10: 0811823423
• ISBN-13: 978-0811823425
• Product Dimensions: 10.3 x 8.1 x 1.1 inches
• Shipping Weight: 2.1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #200,712 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

22 of 22 people found the following review helpful:

5.0 out of 5 stars Company Food that Reflects San Francisco, October 4, 1999

By A Customer

These recipes are for elegant, delicious dishes to serve your friends and family. They all reflect the ethnic and culinary influences that make up California cuisine, including tips from such people as Arnold Wong and Alice Waters. All of the food is fancy, but not everything is complicated: the Cambazola Apricots are an easy-to-make appetizer, while the Blueberry French Toast can be whipped up the night before for brunch. This is a must-own for anyone who loves food or who loves San Francisco.

23 of 24 people found the following review helpful:

5.0 out of 5 stars A great way to create the tastes of San Francisco at home!, August 4, 1999

By A Customer

This is not your average Junior League Cookbook! This cookbook is a wonderful culinary treat. The recipes celebrate the tastes of San Francisco and the Bay Area. From the appetizers through desserts you will find exciting recipes such as Chilled Avocado-Cilantro Soup, Lemon Pepper Duck with Red Wine Sauce, Wild Mushroom and Potato Lasagna, and Crustless Santa Rosa Plum and Almond Tart. The book also contains updated recipes for such classics as Roasted Dungeness Crab with Fresh Herbs and Garlic, California Minestrone with Olives, and old fashioned Chocolate Fudge Cake. Recipes are easy to understand and many contain helpful tips from such renowned chefs as Reed Hearon of Rose Pistola and Black Cat, Thomas Keller of The French Laundry, and Flo Braker. Alice Waters of Chez Panisse has contributed her comments in the book's foreword. There is something for everyone in this book! The Junior League of San Francisco has out done themselves with their new book!

13 of 13 people found the following review helpful:

5.0 out of 5 stars Absolutely super -- just what I was looking for!, August 9, 1999

By A Customer

I am loving this book already. Yummy and easy! The seafood is very good; but I'm not sure anything could beat the desserts. Also, it must be mentioned that the book itself is really lovely.