Here are the best local foods, local restaurants, local chefs, and local recipes from the San Francisco Bay Area. This cookbook features 30 chefs’ favorites that you can cook at home from chefs including Rick DeBeaord of Café Rouge, Jennifer Millar of Sweet Adeline Bake Shop, Craig Stoll of Delfina, Paul Canales of Olivetto, Thom Fox of ACME Chophouse, John Thiel of Pappo, and more.
Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. In addition there is a section on recipes for wild game as well as side dishes, and even beverages such as Alaska Cranberry Tea. Here are over 200 of the best recipes from the Last Frontier with an introduction by Alaskan chef, Kirsten Dixon. Illustrated with line drawings and black and white photos. A must have for Native Alaskans and visitors alike.
Inspired by Oregon’s local bounty, from notable food artisans like Bob’s Red Mill to esteemed restaurants like Local Ocean Seafood. Rugged coastline, lush valleys, rustic mountains, and wide-open plains—no matter where you turn, Oregon is a local-food treasure box. With history and culture aplenty, the state is also known for its trove of small farms, ranches, orchards, breweries, and artisans that supply a bountiful culinary selection. In The Oregon Farm Table Cookbook, Karista Bennett invites readers to share in this community of abundance. With charming farm profiles and family memories created around food, this book will have readers far and wide dreaming of the Beaver State. Flavorful recipes make the most of Oregon’s famous ingredients, whether it's Oregon Cherry and Goat Cheese Flatbread, Grilled Cheese and Dungeness Crab Salad Sandwiches, Beer Braised Pork Roast, or Hazelnut Butterscotch Chip Cookies. Bennett’s gorgeous color photography bring the flavors of these recipes to life, making this the perfect way to bring Oregon home to your kitchen, no matter where you live.
In the 1980s, the San Francisco Bay Area was heaven for hardcore headbangers. Shunning Hollywood hairspray and image in favor of a more dangerous street appeal, the Bay Area thrash metal scene was home toExodus,Metallica,Testament,Possessed,Death Angel,Heathen,Vio-Lence,Attitude Adjustment, Forbidden, andBlind Illusion -- and served as a second home to like-minded similar bands likeSlayer,Mercyful Fate,Anthrax,Megadeth, and more. Beginning as teenagers taking snapshots of visiting heavy metal bands during the 1970s, Brian "Umlaut" Lew and Harald "O." Oimoen documented the birth and growth of the local metal scene. Featuring hundreds of unseen live and candid color and black-and-white photographs,Murder in the Front Row captures the wild-eyed zeal and drive that madeMetallica,Slayer, andMegadeth into legends, with over 100 million combined records sold.
Lulu and her cousin Rocky are visiting the city of Milwaukee. There are so many fun things to see and do, like canoeing, visiting a lighthouse, riding surrey-bikes, going to a fish fry, and even gearing up and burning rubber at the Harley-Davidson Museum! Written by Barbara Joosse and illustrated by Renée Graef, this first book in the Our City Adventures series explores the city of Milwaukee, visiting well-known sites and attractions as well as unexpected gems.
IACP and James Beard Award Finalist Named a Best Cookbook of the Year by the Los Angeles Times, the Atlanta Journal-Constitution, Rachael Ray Every Day, and Fine Cooking A Game-Changing Chef Redefines a Classic American Cuisine In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine.
The creator of the Illustrated Bites blog whips up “a gorgeous delight of a book. Equal parts gardening tips, tasty recipes, and knock-out illustrations” (Novella Carpenter, author of Farm City). Homegrown is the ultimate guide to growing your own food and eating it, too! With clear and uncomplicated illustrations, author Heather Hardison guides readers through the process of planting, growing, harvesting, and preparing more than 25 of the tastiest, easy-to-grow vegetables and small fruits—such as spinach, kale, artichokes, and pears—and cooking them into seasonal, clean, and delicious offerings—including Fava Bean Crostini, Tomato and Watermelon Gazpacho, and Parsnip Hummus. Using Homegrown’s tips for stocking your own unprocessed pantry, growing your own herbs, and pickling and canning the last of your bounty, anyone can learn to eat from the ground up. Part cookbook, part gardening guide, Homegrown is the perfect excuse to start a small container garden, cook a few seasonal dishes, and see where it takes you! “Homegrown is such a gorgeous, comprehensive, and completely charming book. Heather’s illustrations and lettering are as delicious as her recipes—even the novice gardener or chef (like me) will be inspired to plant, grow, cook and eat.” —Wendy MacNaughton, illustrator of the #1 New York Times bestseller, Salt, Fat, Acid, Heat “Heather Hardison’s Homegrown beautifully highlights the important relationship between garden and kitchen. The illustrations warmly convey each season’s offerings and all of their potential . . . To cook the things that we grow is a beautiful privilege that everyone should have the opportunity to experience, and this book opens the door to that opportunity.” —Ashley Christensen, chef/owner, Poole’s Diner
Based on fresh ingredients and designed for easy preparation, these 500 recipes feature the unique regional cuisine that has made San Francisco famous with connoisseurs. Full-color illustrations "From the Trade Paperback edition.
As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.
Free space for the city gardener might be no more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark cabinet, garage, or storage area, but no space is too small or too dark to raise food. With this book as a guide, people living in apartments, condominiums, townhouses, and single-family homes will be able to grow up to 20 percent of their own fresh food using a combination of traditional gardening methods and space-saving techniques such as reflected lighting and container "terracing." Those with access to yards can produce even more. Author R. J. Ruppenthal worked on an organic vegetable farm in his youth, but his expertise in urban and indoor gardening has been hard-won through years of trial-and-error experience. In the small city homes where he has lived, often with no more than a balcony, windowsill, and countertop for gardening, Ruppenthal and his family have been able to eat at least some homegrown food 365 days per year.
