Description:
Noted for its exquisite seafood dishes, San Francisco's Farallon restaurant is a must-visit dining spot. Written by Mark Franz and Lisa Weiss, The Farallon Cookbook presents the cuisine of chef-owner Franz and pastry chef Emily Luchetti in a format almost as sumptuous as the restaurant itself. Color photos throughout illustrate the oversize book, which offers over 60 of Farallon's showcase dishes. If, like other restaurant cookbooks, the recipes are often laborious to prepare and require unusual ingredients, they are also presented with helpful asides that tell readers how to simplify dishes without compromise, or how to create their own improvisations. Those who enjoy the challenge of reproducing top-drawer cooking, or others wishing to explore the nuances of superior restaurant cuisine, should welcome the book. Beginning with chapters that feature Farallon's raw specialties, salads, and other warm appetizers, the book then focuses on entrees, also largely seafood based. Among the appetizers, Maine-Diver Scallop Ceviche with Green Peppercorns, Grapefruit, and Chili Vinaigrette; George's Sake-Pickled Salmon with Wasabi Crème Fraîche and Herb Salad; and Black Mussel Bisque with Seafood Quenelles and Chive Oil will tempt any food lover. As for the entrees, Roasted Quail Stuffed with Armanac-Laced Prunes, Foie Gras, Corn Cakes, and Red Currants and Roasted Saddle of Rabbit with Fava Beans, Morels, and Crisp Spanish Ham are two outstanding (and nonseafood) specialties. With dessert recipes for the likes of Double-Chocolate Pudding Cake, tips, and a useful ingredient glossary, the book offers world-class cooking to reproduce or dream over. --Arthur Boehm
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