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The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant Hardcover – June 23, 2009
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$21.99 Read with our free app - Hardcover
$24.2033 Used from $3.39 17 New from $15.75 1 Collectible from $29.00
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Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.
Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.
The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.
But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.
- Length
272
Pages
- Language
EN
English
- PublisherWilliam Morrow Cookbooks
- Publication date
2009
June 23
- Dimensions
8.0 x 0.9 x 10.0
inches
- ISBN-100061441481
- ISBN-13978-0061441486
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Editorial Reviews
Review
“This is not just another restaurant cookbook. In it, every dish comes enriched with a tale. . . . No matter where you live, through these recipes and stories you’ll experience the exquisite food and soulful charm that is Big Sur Bakery.” — Nancy Silverton, chef/founder of La Brea Bakery and chef/owner of Mozza
“The Big Sur Bakery Cookbook tells the compelling story of the people and community that created that rare beauty: a great restaurant with soul. This book perfectly captures the spirit and passion of Michelle, Philip, and Michael, their food, and the grandeur of the California Coast.” — David Kinch, chef/owner of Manresa Restaurant
One of the Top 10 Best Romantic Getaways of 2010, Big Sur Bakery & Restaurant — Bon Appétit
About the Author
Michelle Wojtowicz oversees the bakery, pastry, desserts, and breadmaking at Big Sur Bakery. Her husband, Philip Wojtowicz, is responsible for everything that takes place in the kitchen. Originally from New Jersey, they are graduates of the Culinary Institute of America. Their friend Michael Gilson, a California native, looks after the front of the house and the libations at the Bakery. Catherine Price has written for the New York Times, San Francisco Chronicle, Salon.com, and many other publications and is a contributing editor at Popular Science.
Catherine Price is an avid traveler and writer who hopes never to see a body farm firsthand. Coauthor of The Big Sur Bakery Cookbook and a contributing editor at Popular Science, she has written for the New York Times, O, the Oprah Magazine, Salon, Slate, and The Best American Science Writing.
Product details
- Publisher : William Morrow Cookbooks; First Edition (June 23, 2009)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 0061441481
- ISBN-13 : 978-0061441486
- Item Weight : 2.49 pounds
- Dimensions : 8 x 0.93 x 10 inches
- Best Sellers Rank: #702,432 in Books (See Top 100 in Books)
- #162 in Western U.S. Cooking, Food & Wine
- #773 in Comfort Food Cooking (Books)
- #2,281 in Celebrity & TV Show Cookbooks
- Customer Reviews:
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About the author

Catherine is a science journalist who is devoted to creating evidence-backed books and resources to help people build joyful and meaningful lives. You can learn more about her and her work at ScreenLifeBalance.com and CatherinePrice.com
Catherine's newest book is THE POWER OF FUN: HOW TO FEEL ALIVE AGAIN, from The Dial Press (2021). In
it, Price unpacks the latest research on the necessity of fun and includes tips and strategies to help people find actionable ways to incorporate fun into their daily lives. Groundbreaking, eye-opening, and packed with useful guidance, The Power of Fun is a revealing depiction of the ways that fun is far from trivial. In fact, it is the key to waking up and living a more meaningful life.
Catherine's last book, HOW TO BREAK UP WITH YOUR PHONE: The 30-Day Plan to Take Back Your Life, revealed how the time we spend on our smartphones affects our brains—from our ability to focus to our memory—and what we can do to create healthier long-term relationships with our devices. Evidence-based and thoroughly tested, HOW TO BREAK UP WITH YOUR PHONE is an essential guide for anyone who owns a smartphone.
You can learn more about How To Break Up With Your Phone, download free lockscreen images (and other resources), and sign up for a free Phone Breakup Challenge at ScreenLifeBalance.com. (There are also courses designed to help people who are struggling with various issues related to Screen/Life Balance, including social media and email.)
Catherine's written and multimedia work has appeared in publications including The Best American Science Writing, The New York Times, The San Francisco Chronicle, The Washington Post Magazine, Slate, Salon, Men's Journal, Mother Jones, The Oprah Magazine, and Parade, among others. Her other books include VITAMANIA: How Vitamins Revolutionized The Way We Think About Food (Penguin Press, 2015)—a lively account of the history of vitamins and how we got to where we are today. She is also the author of a parody travel guide called 101 Places Not to See Before You Die (HarperPaperbacks, 2010) and The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant (Harper Collins, 2009).
Catherine is a two-time Société de Chimie Industrielle fellow at the Chemical Heritage Foundation and VITAMANIA was supported in part by the Alfred P. Sloan Foundation. She also has been a fellow at the Mesa Refuge, the Middlebury Program in Environmental Reporting, and the Knight Science Journalism Program at MIT (for its medical evidence and food boot camps), and has been nominated for an American Society of Magazine Editors award (for a package on back health). She's passionate about nutrition, diabetes, health and travel, and also founded a legally themed clothing shop called Illegal Briefs (www.cafepress.com/illegalbriefs). Diagnosed with Type 1 diabetes in 2001, Catherine is a frequent contributor to ASweetLife.org.
Catherine's website is catherineprice.com. Follow her on Twitter at @catherine_price and instagram at @_catherineprice
Or, if you need help with social media, follow her intervention feeds at @screenlifebalance (IG), @slbalance (FB) and @screenlifeblnce (Twitter)
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I have fallen so deeply in love with this cookbook that I have taken it on as a challenge with myself. What that means is I will complete every recipe for every month, in its appropriate month, for the next year. The first month is March, and so far so good. Not only do the recipes look delicious, but they are easy enough for me to make and have them taste just as phenomenal as they sound.
If you love all things food, local, and travel, you will surely love this cookbook.
As an example, here is a list of key ingredients for one recipe after another in this cookbook: fresh sardines (not canned), rabbit, rose geranium leaves, rice bran oil, huckleberries, lemon verbena leaves, mulberries, rockfish, burrata, fresh mackrel, quail, foi gras, quince, ahi tuna, fresh oysters, beluga lentils, fresh squid, etc. etc.
I have nothing against this type of cooking. I'm sure the recipes are delicious. I sadly will never know because I live in the mid west in a modest sized town and just simply don't have access to these ingredients. If you have access to this type of food then this cookbook will probably work for you. These 'rarified' ingredients aren't widely available to the rest of us and I wish I had known what type of cookbook this was before wasting my money.
Top reviews from other countries
Das Buch hält was es verspricht" Ein Jahr im Leben eines Restaurant ", ehrliche, saisonabhängige Küche, interesante Menschen und einen Einblick in das Leben in Big Sur.







