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The San Francisco Chronicle Cookbook Paperback – February 1, 1997
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San Francisco Chronicle food editor Michael Bauer and Chronicle copy editor Fran Irwin combed through ten years of the newspaper's weekly food section and compiled 350 of its finest recipes for The San Francisco Chronicle Cookbook. The recipes represent the diversity and innovation of Northern California cooking by such Bay Area culinary heavyweights as Paul Bertolli of Oliveto and Nancy Oakes of Boulevard.
Choosing the best recipes ever published in the San Francisco Chronicle's weekly food section must be like selecting jewelry at Tiffany's: It's difficult to make many mistakes. For this cookbook, the editors draw on some of San Francisco's reigning restaurant chefs and numerous proficient, local food writers.
Experts on the cuisines of Europe, the Middle East, Asia, and the Americas contribued recipes that attest to a multicultural San Francisco, where walking a few city blocks can mean traveling thousands of culinary miles. I tested more than a quarter of the 350 dishes printed and found almost all of those worth making again and again. Many are quick and simple, but most require at least an hour in the kitchen and some cooking know-how.
I only wish this cookbook had photographs, because choosing the best recipes without visual clues is like shoping at Tiffany's in the dark.
These 325 recipes reflect the finest cooking in Northern California, collected by the San Francisco Chronicle's food section, the most innovative in America. Praise from Marion Cunningham
Choosing the best recipes ever published in the San Francisco Chronicle's weekly food section must be like selecting jewelry at Tiffany's: It's difficult to make many mistakes. Appelation
About the Author
Michael Bauer has been a food journalist for more than 15 years and has been the editor of the San Francisco Chronicle food section for 10 years.
Fran Irwin has worked for the San Francisco Chronicle since 1977 and is an editor in the food section.
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Grilled Chicken Breasts with Santa Fe Green Chili Sauce
*Quick, easy, and delicious. Canned chopped green chilies are excellent in this dish, so no need to chop fresh chilies.
*The sauce is good on pasta-- a side dish to go with the chicken.
*Try the Oven-Fried Sweet Potatoes on page 172. The flavors are wonderful together.
Moroccan Chicken with Olives and Lemons
* A show stopper, and easy.
*One small lemon is enough. Otherwise, it's too puckery.
* The breasts always turn out a bit dry, so go heavy on the dark meat.
* Make some rice to go with it. The sauce is brilliant on rice.
Chicken Quarters in Chermoula
* Great flavors.
* It makes a broth more than a "sauce."
Sapghetti alla Puttansesca
* Excellent. Note: It seems a whole pound of noodles is a little more than you might need for the sauce this makes. But it's almost a perfect fit.
* We used only 2 anchovy fillets, which seemed like a good compromise.
* Use filet mignion. With other cuts of steak, it's too chewy.
* DO fry the bread. It makes a difference.
Butter-Steamed Salmon with Mint Vinaigrette
* I've never enjoyed salmon more (says a non-salmon fan)
French Toast with Orange and Triple Sec
* Big success, esp. if you use thick bread - 1/2 inch slices
* You can use 1/2 cup OJ if you don't want to squeeze "juice of one orange"
* Half-and-half is fine if there is no heavy cream in the fridge
* The butter isn't to keep the bread from sticking, it's to fry in, so be generous with the butter.
Chocolate Cookies "to Die for"
* So worth the trouble. So, so worth it.
* Cayenne pepper and chocolate. Like in the movies.
* Use half the recommended chocolate chips; otherwise it's too chocolatey.
* Undercook rather than overcook these cookies. There's little flour, so don't be fooled by the shiny gooey-ness. Cook the recommended time only.
Ginger Jack Cookies
* Use flakey cornflakes, not "Whole Foods" ones or cookies are too chewy
* There are vegetable shortenings without hydrogenated oils (no need to use Crisco)
Orange Chocolate Chip Cookies
*Somehow, you can eat more of these than regular chocolate chip cookies without getting ill.
Lime and Pepita Sugar Cookies
* Strangely addictive.
Banana Macadamia Cookies
* Go heavy on the almost-black bananas.
* You can leave out the nuts and the cookies are still rich.
* Decadent pancakes. Great mouth feel.
* They're full of butter. Make them when you feel skinny.
* Cutting in the butter is a pain.
* A friend made this for us. It was delicious and fresh.
German Chocolate Cake
* A lot of work, but also worth it.
* This delicate cake will have a flat, slightly sugary top crust, which tends to crack. So, that's the way it's supposed to look.
Not Recommended: Vegetable Tian, which was too oily and grey. Also, the Chocolate Ancho Chilie and Orange Cake was too rich (like a pound cake) and pretty difficult to make.
The Tamale Pie is one of my favorites, and the Chocolate Orange Ancho Chile cake was a surprising ly big hit, here in the heart of the Midwest. The book is also great for traditional dishes with a little extra sparkle. Don't miss the section on little sauces that can perk up your old standbys.