Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
San Francisco Chef's Table: Extraordinary Recipes from the City by the Bay Hardcover – December 17, 2013
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Customers who bought this item also bought
Customers who viewed this item also viewed
What other items do customers buy after viewing this item?
“In San Francisco Chef's Table, Carolyn Jung guides the reader through the full range of Bay Area cuisines, from the live seafood markets of Chinatown to the iconic and simple celebrations of produce that make up California cuisine. The book shares stories and recipes collected by the award-winning journalist who was born and raised in San Francisco. Jung is a longtime friend of The French Laundry, and it's great to see her vast knowledge of the area's food collected in one place.”
––Thomas Keller, The French Laundry
“Bay Area chefs can argue with reason that they live and work in the most food-focused area of the country. In San Francisco Chef’s Table, Carolyn Jung provides the evidence—engaging stories and I want-to-cook-that now recipes––to back them up.’’
––Jim Poris, Senior Editor, Food Arts magazine
“Whenever I taste a terrific restaurant dish, I always try to figure out how the kitchen did it. Carolyn Jung went straight to the chefs of great Bay Area restaurants to get the scoop. As a bonus, her reporter’s eye gives each restaurant’s story context. For a serious foodie, this one’s a page-turner.”
––Harvey Steiman, Editor at Large, Wine Spectator magazine
About the Author
Carolyn Jung is an award-winning food and wine writer based in the San Francisco Bay Area. She is the recipient of a James Beard Award for feature writing about restaurants/chefs, a Columbia University Graduate School of Journalism award of excellence for diversity writing, an award from the American Association of Sunday and Features Editors, and numerous first-place honors from the Association of Food Journalists, and the Peninsula Press Club. She has judged a bevy of food contests, including the biggie of them all, the Pillsbury Bake-Off. For 11 years, she was the food writer/editor for the San Jose Mercury News. Currently, she is a freelance food writer for the San Francisco Chronicle, Food Arts, Wine Spectator, Every Day with Rachael Ray, Via, Oakland magazine, Alameda magazine, Edible Silicon Valley and other publications, including the online site, Tasting Table San Francisco. A native San Franciscan, she created FoodGal.com in 2008, a food and wine blog that features interviews with celebrated chefs, reviews of intriguing cookbooks and products, the scoop on new restaurants, irresistible recipes, and her singular take on how food touches every aspect of our lives. In 2009, her blog was awarded second place for “Best Food Blog” in the nation by the Association of Food Journalists.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I was excited to see this new cookbook out in print, and ordered it right away. I am an accomplished cook, and was not
disappointed by things being either too easy, or too difficult. Ingredients are mostly available in supermarkets across
the nation, except for one of my favorite foods, Dungeness crab! Darn! This is a book containing interesting and delicious recipes from many of San Francisco's most exciting chefs and from the city's most noteworthy restaurants. I would predict, a home cook could try any one of these recipes and be met with success on the first go-around. I would recommend the book. Great pictures of the actual dish, and the method of cooking is beautifully described.
It will also educate you on local food topics, such as the history of San Francisco sourdough bread, the area’s chocolatiers and coffee roasters and the Dungeness crab season. For instance, I’ve eaten at Boudin Bakery locations many times, but didn’t know that Boudin was where San Francisco sourdough bread originated or that they were still using the original “mother dough” from 1849 in each loaf.
Whether you’re a local or an out-of-town visitor, you’ll find the book invaluable in helping with dining decision-making. If you’re not planning a trip to SF, the recipes will let you experience some of the best dishes available here, such as Chef Bradley Ogden’s legendary Butterscotch Pudding (actually, it’s his mother’s recipe, which has been tweaked over the years – something else I learned from this book).
Did I mention that the pictures are stunning (and plentiful)? They feature not only the mouthwatering food, but also the restaurants’ interiors and the chefs. And include some really nice scenes of San Francisco. The book is also beautifully written – the author, Carolyn Jung, is a former San Jose Mercury News food editor. She’s a highly entertaining wordsmith.
Whether you’re a cook, a culinary armchair traveler or a hungry local, this book has something you’ll enjoy. It truly captures the flavor of San Francisco Bay Area dining. And we DO love our food here.