San Francisco Seafood: Savory Recipes from Everybody's Favorite Seafood City (Paperback)

~ Anna Michele Jordan (Author) "ABSINTHE IS A LIQUEUR, also known as "the green fairy" and so popular at the turn of the nineteenth century in France that the cocktail..." (more)
Key Phrases: including pale green parts, skate wing fillets, cut into individual sections, San Francisco, Sauvignon Blanc, Pinot Noir (more...)

Editorial Reviews

From Publishers Weekly

The prolific Jordan (The Good Cook's Book of Oil & Vinegar; California Home Cooking, etc.) shares a bit of the Bay Area's prodigious seafood and cultural wealth in her new collection of contemporary recipes from some of the most popular restaurants and chefs that she knows from her years as a food writer for the San Francisco Chronicle. Departing from her previous books, which included her own recipes, here Jordan features a handful of recipes from 31 popular eateries. Her personal affection for the restaurants and chefs she includes is infectious. To highlight San Francisco's seafood specialties, Jordan waxes rhapsodic over such rare dishes as the opulent Skate Wings with Artichoke Salad and Caper-Lemon Brown Butter, from Charles Nob Hill, and saut?ed John Dory with Braised Leeks, Wild Mushrooms and Artichokes, from Fringale. Rich and cosmopolitan in style, the book includes the classic Slow Club's Sea Bass with Apples, Currants and Warm Fris?e Salad, the Asian-influenced Carpaccio of Bluefin Tuna with Shiitake and Haricot Vert Salad from MC2, Latin-style Black Cod with Roasted Potatoes, Sweet Onions, Pisco Sauce and Pumpkin Seed Gremolata from Che, Spanish-flavored Fresh Dungeness Crab with Sofrito from Pintxos and a heavenly Savory Black Mussel Souffl? from Aqua. While there are no inspirational photographs, Jordan has chosen a humbler, more affordable approach by using simple illustrations and by writing with a careful awareness of the home-cook's kitchen and equipment limitations. Agent, Amy Rennert. (Jan.)
Copyright 2000 Reed Business Information, Inc.

From Library Journal

While residents of Boston and Seattle may have a different choice for "everybody's favorite seafood city," Pacific fish and shellfish and Fisherman's Wharf are an essential aspect of San Francisco's appeal. Jordan, the prolific author of a dozen other cookbooks, presents recipes from 30 of the city's top restaurants, many of which, like Aqua, specialize in seafood, while others, such as Stars, feature delectable fish dishes on a more wide-ranging menu. The recipes tend to be on the complicated side, but Jordan offers ideas for substitutions and helpful shortcuts when possible. For area libraries and most other collections.
Copyright 2001 Reed Business Information, Inc.

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Product Details

• Paperback: 192 pages
• Publisher: Ten Speed Press; illustrated edition edition (September 1, 2000)
• Language: English
• ISBN-10: 1580082165
• ISBN-13: 978-1580082167
• Product Dimensions: 9.2 x 7.7 x 0.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #1,319,639 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 3 people found the following review helpful:

5.0 out of 5 stars San Francisco Seafood, March 5, 2003

By	Donna L. Rose (Santa Rosa, CA United States) - See all my reviews

Michele Anna Jordan is a gem. She leads us through a collection of recipes gleaned from the cream of the San Francisco restaurant world, giving histories and interesting vignettes of the owners and chefs of each. This is, however, not why I think she is a gem. In addition to the wonderful recipes, she writes about the history and committment of the fishermen who struggle to provide us with pristine fish and seafood. A section entitled "About the Recipes" is brilliant. She sincerely encourages home cooks to leave their intimidation behind. She speaks of enjoying not only the sensual experience of cooking
but the learning process as well. "Unless you have a skilled staff at your disposal, some of the recipes in this book likely
will seem overwhelming. If they do, it's not because you lack skills but because these recipes have been developed by executive chefs who rely on several people to execute a complex dish." Ms. Jordan is like a kind and loving kitchen muse, standing over our shoulders, encouraging us to try what sounds good and to also enjoy the process.