The Fog City Diner Cookbook
Author: Cindy Pawlcyn
Publisher:
Published: 1993
Total Pages: 250
ISBN-13:
DOWNLOAD EBOOKA San Francisco diner shares its favorite recipes grouped menu style, with cooking tips heading each recipe.
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Fog City Diner Cookbook
Author: Cindy Pawlcyn
Publisher:
Published: 1998
Total Pages: 240
ISBN-13: 9780898159998
DOWNLOAD EBOOKGathers recipes for breads, soups, chowders, stews, appetizers, sandwiches, salads, main dishes, side dishes, and desserts served at the San Francisco restaurant
Mustards Grill Napa Valley Cookbook
Author: Cindy Pawlcyn
Publisher: Ten Speed Press
Published: 2001-11-08
Total Pages: 0
ISBN-13: 1580080456
DOWNLOAD EBOOKThis James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn’s Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes. Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of inventive, delicious food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill—ones people consistently ask for and ones to enhance any home cook’s experience in the kitchen. "Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO
Big Small Plates
Author: Cindy Pawlcyn
Publisher: Ten Speed Press
Published: 2012-05-15
Total Pages: 404
ISBN-13: 1607744503
DOWNLOAD EBOOKFans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home. A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences. Includes 150 gorgeous food, ingredient, and location photos. Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies. MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award. Reviews "Cindy Pawlcyn is all about big fun and big flavors."-San Jose Mercury News "Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes." -Boston Globe "As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around." -Wine News "The kind of cookbook I just can't resist." -Oakland Tribune "[A]n ample selection of some of the more delicious tidbits you'll ever taste." -Sacramento Bee "Pawlcyn's new book focuses on small plates-tapas-in a grand way." -Baltimore Sun "Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications." -ChefTalk.com "The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen."-San Francisco Chronicle"Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here."-Booklist"An enormously appealing book full of heart, and food that's refreshingly real and often adventurous."-Portland Oregonian
The Secrets of Success Cookbook
Author: Michael Bauer
Publisher: Chronicle Books
Published: 2000-03
Total Pages: 388
ISBN-13: 9780811825023
DOWNLOAD EBOOKThe esteemed food critic for the "San Francisco Chronicle" has spent years twisting the arms of the Bay Area's best chefs for the secrets to their signature dishes--now collected in this must-have cookbook.
Serious Pig
Author: John Thorne
Publisher: North Point Press
Published: 2000-11-16
Total Pages: 779
ISBN-13: 1466805986
DOWNLOAD EBOOKIn this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.
USA Cookbook
Author: Sheila Lukins
Publisher: Workman Publishing
Published: 1997-01-01
Total Pages: 624
ISBN-13: 1563058073
DOWNLOAD EBOOKIncludes recipes for all-American breakfasts, lunches, dinners, snacks, and desserts
The San Francisco Chronicle Cookbook
Author: Michael Bauer
Publisher: Chronicle Books
Published: 1997-02
Total Pages: 436
ISBN-13: 9780811814454
DOWNLOAD EBOOKGathers recipes for soups, salads, pasta, vegetables, meat, poultry, fish, breads, salsas, sauces, and desserts from a variety of ethnic cuisines.
The Gourmet Cookbook
Author: Ruth Reichl
Publisher: Houghton Mifflin Harcourt
Published: 2006
Total Pages: 1068
ISBN-13: 9780618806928
DOWNLOAD EBOOKGathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
