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Secrets of Success Cookbook: Signature Recipes and Insider Tips from San Francisco's Best Restaurants Paperback – Bargain Price, April 15, 2000
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As a food and restaurant critic for the San Francisco Chronicle, Michael Bauer has had ample opportunity to take a note or two about the kinds of dishes that make one restaurant stand out from another, the so-called signature dish. It would be one thing to cajole Bay Area chefs into sharing their recipes and making certain those commercial recipes actually work in a home kitchen. But Bauer takes it one step farther: He ferrets out the successful technique behind each dish. Who in their right mind would go to all the time and trouble to preserve lemons for a dish like Moroccan Game Hens with Preserved Lemons and Olives as served at Kasbah? Well, it turns out that what normally takes a month can take a week if you freeze the lemons and add salt--so why not give it a try?
Bauer introduces each recipe with detailed notes about the chef and restaurant as well as baseline information about the actual dish. Recipe instructions have been pared down to the essentials. A Secrets of Success sidebar accompanies each recipe. The difficulty comes with page after page after page of deliciousness. Where to start? What to try next? Will you start with the Grand Café recipe for Polenta Soufflé with Mushroom Sauce? Or what about Bradley Ogden's Potato Skins with Smoked Salmon and Horseradish Crème Fraiche from the Lark Creek Inn? Baronda's Mixed Green Salad with Grapefruit and Warm Shrimp certainly looks good. So does the Seared Black Pepper Lavender Fillet of Beef from Café la Haye. The list is 300 recipes deep. One a day would take you through the better part of a year. And what a year that would be. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
This book will appeal to anyone who enjoys cooking and wants to serve delicious food. Secrets to Success solves the dilemma of "What am I going to make for dinner?" I have tried over half the recipes in the book and look forward to eating my way through the other half.
This book is one of those little gems that is full of tidbits of information that can make anyone a better cook. In the introduction the author shares what he refers to as the general truths that any home cook can use to make himself or herself a better cook. These are wonderful tips, and I will share them below:
1. Marinating and/or brining meat and vegetables makes a big difference in the final quality of a dish.
2. Using more than one method of cooking in the same dish. Example searing a chicken breast on the stovetop and then finishing it in the oven.
3. Swirl a little butter in the pan to finish a sauce just before plating.
4. Reduce, reduce, and reduce your sauces.
5. Finish your pasta in the sauce. A tip every Italian knows by heart.
6. Crank up the heat of the oven and on the stovetop.
7. Weighing ingredients is much more precise than measuring when baking.
8. Balancing flavors in critical.
The recipes in this book are amazing. If you have ever eaten in San Francisco you know how marvelous the food is in that town. This book takes the best of a real food town and puts it together in one book. I have enjoyed every recipe in this book that I have tried. Every recipe includes a little tip in a separate box that the author wants to highlight.Read more ›
Especially tasty have been: Pan-Seared Hailbut with Leek and Pernod Sauce, Pork Braised in Milk and Herbs, Garlic Chicken, and my all-time favorte rib recipe Baby Back Ribs with Ginger-Soy Glaze.
I've learned a lot from the recipes in this book. The "Secrets of Success" sidebars are really helpful. For example, I learned that cooking ribs three times -- steaming, baking, then grilling--makes the ribs incredbily tender and juicy.
I don't quite understand the other reviewers' objections to the ingredients. Is it really that hard to get items like saffron, Pernod, or soft goat cheese outside of major cities? This book's recipes don't require many ingredients more exotic than these. And yes, there is a recipe for tongue salad, but there are also over a dozen recipes for chicken.
This cookbook doesn't just sit on the shelf, I'm regularly trying new recipes and almost all of them have been successes. I might even try the Liver and Onions with Apples.
Most Recent Customer Reviews
I like the fact that all recipes have been adapted and tested for the home cook. Tha secret to success boxes are fun and informative on each recipe! Read morePublished on July 31, 2013 by beverly bowers
Lots of good tips included in this book. I can't wait to try the Yellow Curry Prawns. Made the crispy breadsticks (several of our own seasonings as well) and everyone loved them.Published on December 29, 2012 by Sunny98382
Great job. Thank you. Try all. You will be happy and satisfied. As a San Francisco resident for over thirty years, I have been blessed with enjoying the wealth of this wonderful... Read morePublished on December 3, 2012 by JOE MURDOCK
Bauer has a great nose for tracking down outstanding dishes and coaxing the recipes out of the chefs. The several recipes that I have tried have been great.Published on September 19, 2011 by J. Parent
Besides being a good read, the recipes are just wonderful. I am a professional cook and have used several with great results. Read morePublished on February 19, 2005 by Leyla Sheehan-gruarin
If you want the luxury of eating out (and paying premium price) and don't want to bother with food prep, this book isn't for you. Read morePublished on March 27, 2003 by Kcorn
Wish I would have seen the list of receipes before buying this book. Too many have items I would never be interested in like quail, squab and liver -- YUK!! Read morePublished on March 18, 2001 by Jutta H. Rueth