Book Description
The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California Pizza Kitchen into one of America's hottest and most successful restaurant chains. Founders Larry Flax and Rick Rosenfield "put the world on a pizza" and the results are fantastic. Now, for the first time, here are the recipes that have made CPK restaurants so popular, with step-by-step directions to make pizza cooking easy and fun, even for beginners. In addition to the pizzas and calzones, Rick and Larry include recipes for creative pastas, salads, soups and appetizers, not to mention the tempting dessert pizzas. Whether CPK is already your favorite place to dine with family and friends or you're a creative cook with a taste for bold, fun, international flavors, The California Pizza Kitchen Cookbook is the cookbook for you.
Customer Reviews:
As good as it gets.......2007-02-17
The two cookbooks are wonderful additions to any collection. The recipes are easy to follow and its like bringing California Pizza Kitchen into your own home, hands down. The only down side is these books dont have any new or newer reccipes. The salad dressings are the same and the pizza recipes are the same, but the other items that CPK offers now, these 2 cookbooks are very limited in the menu they have now and have had for the last ten years. We love what they do offer in the cookbooks and I hope they come out with a newer updated version.
Love this book.......2005-12-27
I love this cookbook. As far as the dough recipes go, I have no idea if they turn out well because I use a Boboli pizza crust. If your a Rachael Ray fan, you'll figure out how to make most of these pizzas with the quickness. My favorite CPK pizza is the peking duck pizza, since my grocery store doesn't carry duck and I'm not going out of my way to find it(I want what I want when I want it) I buy precooked Tyson chicken and mix it with a lil hoisin sauce and proceed with the recipe. And it is sooo delicious-same flavour components, and I don't miss the dough. If I'm not starving I'll cook up some chicken breasts. Honestly, if you just use a pre-made pizza dough and a lil creativity you can get most of these pizzas in the oven in less than 15 minutes. When I make these pizzas, everyone loves them. And my friends that eat at CPK say they taste just like it. Buy the book, you will not regret it!!! If you do live near a CPK call them and ask if you can buy the dough from them, many pizza joints sell their dough.
Terrible Pizza Dough.......2005-11-21
I bought this book because I really like the California Pizza Kitchen. So, I thought that this would be a great idea to get this book so that I too could make great pizzas. Well, I was wrong. I made the pizza dough twice, and each time it came out terrible. When I was done with the pizza, I took a bite to taste my creation and nearly broke my teeth becuase the crust was so hard and thick.
If you need a book to teach you how to make pizza dough, this is not the book to get!
Good Food, but Bad Pizza .......2005-09-13
California Pizza Kitchen is known as a good restaurant that makes bad pizza. They have essentially removed the pizza flavor from pizza, which makes the product a tasteless dough and cheese platform for toppings. The result can be a nice meal if the toppings are good, but it does not taste even remotely like pizza. It's extremely misleading and disappointing that they use "pizza" in the name. It's nice that we live in an era where you can find good pizza in most major metropolitan areas these days, so you are not stuck with this stuff when you want real pizza.
Better than the new "real thing".......2005-08-04
It seems CPK was either bought out or expanded beyond its abilities. Buy the book and savor the way the restaurant items used to taste.
Customer Reviews:
Don't understand the hype.......2007-08-21
I am completely perplexed by the multitude of 5-star reviews for this cookbook. 35 of 37 reviews gave 5 stars, the other 2 reviews 4 stars at the time of writing this. Not a single other person out there was even remotely dissatisfied? Something seems wrong...
I'm not Vietnamese but I live near Little Saigon and eat there quite often so I think I have a pretty good grasp of the cuisine and how everything should taste. It's my favorite cuisine, and I have even learned to cook some of the dishes from friends, etc. I bought this book because I wanted to expand my repetoire, however, everything I have tried has come out tasting 'off'.
I found the directions in the recipes to be either misleading or not descriptive enough. Take the bu'n rie^u recipe, for example. The ingredients call for a large onion, pealed. In the directions, she just instructs you to saute the onion in a small skillet. Obviously you are not expected to saute a whole onion, however there is no mention as to whether you should quarter it, dice it, chop or mince it, etc. as you would expect in any other cookbook. Not to mention a large onion + shallots + crab won't even fit in a small skillet. That may sound picky but for a cuisine that is still considered somewhat exotic and unfamiliar to most Americans I think these kind of details are very important if the food is going to come out right.
The good aspects of this book are the descriptions of the culture, cuisine, and history of Little Saigon and it's people, which is really quite interesting. I just wouldn't recommend using this book to try cooking the food. I would suggest maybe trying the more detailed (albeit more difficult) "Into the Vietnamese Kitchen" cookbook for that.
In short, to^i kho^ng thi'ch sa'ch na`y.
Thank you!!!.......2007-07-09
I am an Indian who is married to a Vietnamese. I have always loved cooking and never have been afraid to try something different. I am always searching for authentic Vietnamese cookbooks in English and I have to say that this one is going to be my favorite. I thank Ms. Le for writing this book in such a detail and for her recipes.
Love it!.......2007-04-12
I like to try my hand at cooking foods I enjoy eating in restaurants and Vietnamese happens to be one of my favorites. I borrowed this book from the library and cooked several dishes, all which came out absolutely delicious. I liked it so much that after I returned the book to the library, I bought my own copy on amazon.It looks like I'll be able to recreate my favorite rice vermicelli, spring rolls, and pho dishes at home on a regular basis. For anyone who wants to try their hand at cooking Vietnamese dishes at home this one's a definite keeper.
Armenian man with a vietnamese food fetish .......2007-03-03
I've always had a thing for vietnamese food. I love everything about it, only problem is, I've just never been able to cook any of it. Born into an Armenian kitchen, the flavors, spices, and methods of cooking I've learned do me no good. I had resigned myself to eating out for vietnamese the rest of my life.
Then I saw an article in the March issue of Sunset magazine. A girl with dimples promising to teach me how to make vietnamese food. On a rare impulse, I bought The Little Saigon Cookbook (I think it hit a chord of sentimentality since I live in LIttle Armenia). The recipes are simple, fast, and delicious! I've now been able to make new friends and influence people using my new found cullinary skills. Thank you Ann Le!
Brings a piece of Vietnam to American kitchens........2006-10-15
Southern California's Little Saigon Restaurant serves as the inspiration for a cookbook of the same name, providing Vietnamese specialties geared to home cooks. From Braised Eggplant and Tofu in Caramel sauce to Traditional Spring Rolls and Whole Salted Fish with Lemongrass and Chili Paste, THE LITTLE SAIGON COOKBOOK: VIETNAMESE CUISINE AND CULTURE IN SOUTHERN CALIFORNIA'S LITTLE SAIGON brings a piece of Vietnam to American kitchens.
Diane C. Donovan
California Bookwatch
Amazon.com
Nancy Oakes and Pamela Mazzola opened the doors of Boulevard in San Francisco in 1993, and fans have been waiting ever since for just this cookbook. A bigger and better payoff for all that patience is hard to imagine. Boulevard glows on a table top like burnished gold, and suggestions of epic meals seep out from beneath its covers. "We cook because we love to feed people and also because we love the process of cooking," the authors explain in their opening statement. "We don't think for a minute we've invented a new cuisine or discovered a new approach to cooking--only a never-ending quest for what's delicious."
The structure of the book is as classic as many of the underlying cooking techniques--Salads, Soups, and Starters give way to chapters on Fish, Poultry and Game, Meat, and Desserts. A central dish surrounded by its sides or segments renders several recipes per page, making this a book of careful perusal. Mediterranean Mussels with Panzanella and Arugula, for example, gives us recipes for panzanella, the Italian bread salad, for the mussels' poaching medium, a fennel confit, saffron sauce, and arugula salad. Among the soups you'll find White Corn, Roasted Ratatouille, Braised Chestnut, Provencal Fish, and Artichoke Soup as well as the dozen side recipes that help elevate each dish. Ingredients are carefully delineated, followed by chefs' notes, kitchen and shopping notes (how to buy the best scallops, for example), then the cooking method for each piece of the flavor puzzle. Some cooking experience is necessary. There are some challenging dishes between these pages. But new cooks should not shy away. Boulevards establishes a level of culinary rigor to which the best cooks can aspire.
If you can find the main ingredient, Glazed Veal Sweetbreads in Potato Crust with chanterelles and a red wine sauce is a standout appetizer. Pan Roasted Halibut Fillets and Cheeks takes full advantage of morel mushrooms and crisp spring vegetables. Don't miss the Buttermilk-brined Fried Little Chickens with cream biscuits, a trip South for Cornish game hens. Beef shortribs are elevated to new heights with "Steamship" Short Ribs Bourguignon. You might want to finish with Bittersweet Chocolate Cake with caramel corn ice cream and caramel sauce. In each and every case the main theme is flavor, the attack is simple, the effect totally satisfying and elegant.
Nancy Oakes and Pamela Mazzola have distilled between the covers of Boulevard their years of combined efforts in the commercial kitchen, translating for the home kitchen. Their friendship, good humor, and fierce determination to achieve the best flavors imaginable tumble out of these pages. --Schuyler Ingle
Book Description
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it 's impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced regional American cooking. In BOULEVARD, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Watercress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chefs' wise and unapologetically opinionated cooking notes, BOULEVARD answers the long-running demand for a dialogue with the creative team behind the restaurant 's enduring popularity.
Customer Reviews:
Wonderful: A cook's cookbook!.......2007-01-19
Wonderful tips, perspective and techniques. Definitely not for the beginner or a "semi-homemade" type of chef. Besides being an inspirational cookbook, it is also very nice on the coffee table ... lots of fun to page through. Written in a very honest, personal style. I love the glossary and tips on where to buy certain products. The only downside is that it is a little expensive and would be great to have a few more recipes.
Nany Oakes is a Goddess!.......2006-06-14
It is sad for me to see so many "bad" reviews for this wonderful cookbook; I think Nancy Oakes and her crews have done a fabulous job in sharing her delicious recipes. Grand it I have just started cooking for less than a year, sometimes the recipes are challenging and overwhelming but with patient I was able to follow the recipes and cooked wonderful meals with it. The gig for me has been grazing the farmer markets and seafood stores every Saturday for the ingredients to cook from this book for my family, so far I have done more than ten of her recipes, and let me tell you, they are all fabulous. Cheers to Nancy for sharing!
Not Suitable for Home Use.......2006-06-13
I'll be brief: this lavishly-designed book is eye-candy, straight up. It is the quintessence of that lamentable recent breed of art-house "cook"books that are far better on the coffee table than on the kitchen counter. One overwrought, decorative, fussy recipe follows another in a titilating but ultimately boring succession of vanity shots. Basically, this book and its ilk are an extension of the interior decorating market: if you print it, they will come. Any experienced cook can glance through this book and instantly dismiss its recipes as outrageously unsuited to the domestic kitchen. Very silly indeed. But nice pix!!!
NOT A KEEPER.......2006-04-21
This is a beautiful book for the coffee table but forget the kitchen unless you have a brigade of chefs. Most of the ingredients are special purchase not something you would have in your pantry. A cup of blood anyone?? And what the hell is "paradise" as in "a few grains of paradise". I can't even find that one in my dictionary of foods and cooking terms. I am an excellent cook with more than 40 years of cooking experience Thomas Kellers "The French Laundry" was workable, albeit complicated. A cup of blood anyone, I think I have 1 left after paying more than $35.00 plus $8.00 shipping for this book. (not from Amazon) Amazon I have learned my lesson I will write 500 times I will not buy books from any source other than Amazon and I will not pay shipping on purchases over $25.00 Thank You!!! However I will keep this book and frame it as a reminder never to purchase thru over priced cook book clubs. Membership now canceled.
Toes a Fine Line.......2006-04-14
I love this restaurant very much. The food is solidly fantastic, if not very adventurous. I eat here because I want to eat fantastic quality food, beautifully and carefully prepared and I want to do it in a warmly lit, unpretentious (and untrendy) space.
The restaurant itself translates almost exactly into the cookbook. Beautifully prepared, if a little unadventurous. Intensive, if unexciting.
That makes it a difficult book to review. I own it and I am very glad that I do. I love the food, I think Nancy Oakes does a beautiful job.
I'm a quite competent cook, I live in San Francisco, and I think, for someone of my level, this isn't the kind of cookbook you really -need- but it's the kind I definitely enjoy just -reading-.
I think most very competent cooks will find it a bit boring and most less skilled cooks will find it daunting. It's best suited for people, like me, who enjoy paging through stacks of cookbooks for visual and other sensory inspiration. And for that...it's perfectly suited.
Average customer rating:
- California Pizza Chicken Recipe a Disappointment
- Good Choice!
- recipes that are healthy and tasty
- Excellent
- CALIFORNIA PIZZA KITCHEN PASTA, SALADS, SOUPS, AND SIDES
|
California Pizza Kitchen Pasta, Salads, Soups, And Sides
Larry Flax , and
Rick Rosenfield
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover
 Pizza
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Pasta
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
California
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Salads
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 0688164668 |
Book Description
At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.
The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.
Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.
Customer Reviews:
California Pizza Chicken Recipe a Disappointment.......2007-10-09
I bought this book for only for the jambalya recipe. It tasted NOTHING like the dish at the restaurant. I haven't tried any of the other recipes.
Good Choice!.......2007-09-27
This cookbook, California Pizza Kitchen Pasta, Salads, Soups, and Sides, will make a perfect Christmas gift for someone who introduced me to their appetizers at one of their restaurants last year. The salads, soups, and sides should compliment their healthy eating habits. This hard-covered book arrived in a timely manner and in good condition. I can not wait to give this special gift of delicious-sounding recipes.
recipes that are healthy and tasty.......2007-09-20
Very nice job of presenting unusal healthy recipes. Good photos which help a lot
Excellent.......2007-02-21
It is definitely worth buying it! I bought it because of the Spinach & Artichoke dip, at first I was little intimidated but as I read the instructions there was nothing to it. I've made a full course meal out of this book and everybody raved about it. I can't wait to try more recipes, this is definetly a keeper!
CALIFORNIA PIZZA KITCHEN PASTA, SALADS, SOUPS, AND SIDES.......2007-01-09
WONDERFUL RECIPES. ESPECIALLY LOVE THE JAMBALAYA WHICH I HAD PREVIOUSLY SAVOURED IN ONE OF THEIR RESTAURANTS. WELL WRITTEN, WELL ILLUSTRATED. EASY TO FOLLOW INSTRUCTIONS. I DEFINITELY PLAN TO PURCHASE THEIR NEXT BOOK.
Amazon.com
As founding chef at California's famed Chez Panisse, chef at San Francisco's Stars, and author of the award-winning New American Classics, Jeremiah Tower is a forefather of New American cooking. His culinary signature is pristinely flavored food made with the freshest seasonal ingredients. Jeremiah Tower Cooks presents 250 recipes for dishes like Chilled Mushroom Soup with Spiced Crab, Ricotta Dumplings with Fava Beans and Savory, and Spiced Duck Sichuan Style. Though dishes like these can demand a shopping and cooking commitment, there's nothing difficult about putting them together. For cooks interested in simple yet refined cooking that veers to the deluxe (Tower's favorite hamburger is made with truffles), this cookbook is a must.
Organized by courses and food categories, the book begins, provocatively, with "Delights and Prejudices," a compendium of often-wry observations. (Tower favors using a microwave, for example, but only for reheating food--"[so used] it changes the food less than any other method," he says--but is against the pervasive roasted garlic purée, which he finds "indigestible.") Tower is also a culinary reader and dishes like English Autumn Salad (adapted from Robert May's 1685 Accomplisht Cook) and The Anchovy Toasts of Austin de Croze (from his 1931 What to Eat and Drink in Paris), among others, reflect that pursuit. A selection of mostly simple, mostly fruit desserts includes New Summer Pudding, "Burnt" Passion Fruit Curd, and Black Bottom Pie, which Tower says "needs no comment. Or rather, I can't think of any that would do justice to this perfect pie." With many more opinions, and illustrative paintings that are a welcome change from the usual food photography, the book will fill many hours with good reading as well as superior cooking. --Arthur Boehm
Book Description
This long-awaited cookbook from the Father of California cooking and one of the nation's greatest chefs presents a selection of his extraordinary yet approachable recipes. Ranging from continental classics made with American ingredients to American regional specialties, the dishes are illustrated with elegant still lifes by a great American painter. 250 recipes, 20 color paintings and drawings.
Customer Reviews:
Rich Field of Culinary Controversy and Technique.......2004-01-24
If you love to cook or read about cooking, skip to the end of this review, click on the button, which says you were influenced by it, and order a copy of this book. Now??
For those of you who are not swayed by emotional arguments, here goes the real review.
Jeremiah Tower has packed more useful, controversial, and scholarly material into this book than any three other celebrity chef cookbooks combined. There is much here with which many respected chefs would take issue, but that just adds to the pleasure of reading the book.
One issue on which I disagree with chef Tower is in replacing some French terms for common cooking items or practices with ?American? translations. As a cook, I will never have a thousandth of the credentials of Monsieur Tower, but I am something of an expert on language, and Tower is simply wrong on this point. For example, he substitutes the phrase ?aromatic vegetable mix? for the French term ?Mirepoix? meaning, 1 part chopped onion, 1 part chopped celery, and one part chopped carrot. Tower adds a bay leaf to the standard definition, with which I have no argument. The mistake is twofold. First, he is substituting his new usage for all vegetable mixes, including soffrito, sofregit, and picada. Well, each of these terms means something different from mirepoix, yet he is subsuming these different meanings under a new word. Second, this new term is unknown to his audience, while mirepoix is learned upon first opening one?s first book on French cooking. On more than one occasion while reading Tower?s recipes I had to scratch my head and think twice when he said ?aromatic vegetable mix?. If he would have used the word, mirepoix, I would have sailed right through that text with no confusion whatsoever. The same argument can be made for the terms ?Au Jus?, ?Bouquet Garni?, Mesclun?, and ?Duxelles?. Tower?s claim has some merit when it comes to using ?blue? in place of ?bleu? and ?cream? in place of ?Cr?me?, depending on context. So Tower is not a linguist, but he is a cook. His following section on the meaning of conventional English cooking terms is entertaining and dead on accurate.
Tower?s recommendations on standard techniques are impeccable, and there are a lot of them. His descriptions of brining, sweating, toasting, parboiling, and pureeing are fussy enough to make Alton Brown turn green with envy. The little essay on brining brings out another rich dimension to this book in that it identifies the source of current enthusiasm for brining to be Jane Grigson?s book ?The Art of Making Sausages, Pates, and other Charcuterie?. Scholarly references like this may not mean much to some, but to me they are positively titillating. The book is packed with references to works going back to the seventeenth century, with a heavy concentration on the French classics by Careme, Escoffier, and Curnonsky. Unlike most other writers, it reminds the reader that there is not a whole lot in cookery which is really that new. My great regret on this theme is that Tower neglects to add a bibliography to this book so that one does not have to page back through the text to find the exact name of a fondly remembered reference. See his book ?California Eats? for an excellent bibliography.
Tower?s great hero among contemporary writers is Richard Olney, famous primarily as the editor of the Time-Life ?Good Cook? series and as the author on some of the most influential books on French cooking in English. Tower praises Olney for his search of quality, simplicity, and proper scholarship. It is clear that Tower has acquired the same values. However, some people, myself included, may be very puzzled by what the author calls simple. I will forego any long discussion of this until I read Olney?s famous interpretation of ?simple? in French cuisine but I will say that cooking is hard work and what is simple to Jeremiah Tower is just not so simple to amateurs like me. This does not, however, lessen the value of this book, it enhances it. Great results require exacting procedures and great respect for ingredients.
Tower?s attitudes about techniques and materials fits exactly into one of my favorite Mario Batali doctrines. If you make small improvements in the quality of your ingredients and your techniques, you will surely end up with dishes superior to those done without attention to these little details. While Mario and Tower have an enormous respect for one another, I am sure they have a lot of differences. One which stands out is Tower?s preference for fresh tomatoes in making tomato sauces. I?m afraid I have to side with Mario on this one and be happy with canned San Marzano tomatoes.
One of the most instructive of Tower?s obsessions is his recommending the mortar and pestle and the food mill over the blender and the food processor. I am certain he is right on these points.
Tower?s selection of recipes is largely from the French. All recipes show the same attention to detail. Some recipes and sidebar discussions give more than usual attention to ingredients like lobster, lettuce, and truffles, among others. Some recipes are truly simple and the novice should not dispair that the book has nothing for them. The instructions on stocks are dead on accurate. This man knows what he is doing. An interesting twist to this is that in more than one place, Tower prefers water to stock in order to bring out the tastes of the primary ingredients of the dish.
The book has no photographs of completed dishes, and I did not miss them. The impressionistic paintings by Donald Sultan add an ample visual quality to the work. The index is flawed. There are two references to Julia Child and I found at least three different references.
This book is a must for people with any interest in cooking.
Best of the Best.......2004-01-10
I have many cookbooks which are award-winners and this one beats them all by a mile. One can almost be moved by his genius and versatility with food when eating these dishes.
well titled.......2003-03-23
there are good chefs and good writers. rarely are the two combined in one person. jeremiah towers' recipes are accessible and have the personal touch that distinguishes a culinary artist. the writing has the charm and self awareness of one who knows that food is to be enjoyed, in the preparing, the eating, and the combination of daydreaming and appetite that gives birth to new recipes.
Best of the Best.......2002-12-21
This book shows what can be done with food from a master chef. Very well put together, it deserves a place on your shelf next to your other favorites........
Jerimiah Fallen Towers.......2002-12-14
Sorry. Having collected over 500 cookbooks, and reading them from cover to cover, I think that this book has failed. Mr Tower in his first book had several recipes that became instant "in-house-make-and-shine" dishes that were not only incredible, but simple, taste knock-outs and interesting. This book, in my opinion, has eliminated the very people that are buying this book: the home cook. There is a great interest in many diverse ingredients that we can cook with. But the items we have in our pantry or available at most markets seem to be very elusive in this book. I love/loved Mr. Towers first book; it is one of my top five of all time, but, this book is inflated and overdone, with very little interest to me.
Book Description
This beloved cookbook is now available in a handsome paperback edition. Completely revised and updated with 45 all-new recipes, each delicious dish reflects acclaimed chef John Ash's commitment to sustainable agriculture and his love of fresh fruits and vegetables. More than 300 recipes, inspired by the California Wine Country featuring soups, salads, pastas, pizza, risottos, poultry, fish, meats, vegetarian courses, desserts, breads, and more include wine recommendations and abundant tips on how to incorporate everything from chipotle chiles to persimmons into delectable meals. This is a time-honored classic, sure to continue enticing cooks for years to come.
Customer Reviews:
Finally a New Revised and Expanded Edition.......2007-03-26
A new revised and expanded edition of an old favorite. We all know that the process of getting food is to plant, raise, or catch it, then cook and eat it. But John Ash takes it a bit further. He concentrates primarily on serving what is in season now, what he can get fresh - especially fresh from his own garden or at least local.
Sometimes, of course that's a little hard to do. For instance he cooks a lot of fish, tuna, sturgeon, pacific rock cod, halibut and more. It's a whole bunch of miles from here (Nevada) to the ocean, you want tuna, it's frozen. Sturgeon, never seen it here. Cod, I got some a couple of weeks ago for the first time. Now I wish I had had this book then, as the recipie of cooking it with oranges, tomatoes, and olives sounds really different and something worth trying. ==One point I really like about this book is his wine recommendations. With the rock cod he says sauvignon blanc, rieslings, Pinot Grigio or Noir. I think I could go with any of these.
On the whole, his earlier version of this book was good, this new one is even better, more recipies, more things to try, and nearly all of them sound good.
a great cooking philosophy.......2000-08-23
I love this cookbook, not only because I love the flavors of the wine country and John Ash has a great mix of recipes that convey them, but also because the philosophy behind the recipes relies so heavily on using fresh, seasonal, local ingredients. The recipes are not super-simple, but if you have some cooking experience and are willing to take the time to search for the best ingredients, the rewards are well worth it.
The best, freshest food that I've ever tasted!.......1999-01-15
I have used this book more than any other cookbook in my home. I am constantly learning about new, fresh ingredients and the results are really wonderful. Every time I cook using these recipes, my friends ask me for the recipe. I've purchased this book for several friends too - it's a great gift, especially if you live in Northern California. Visiting John Ash's restaurant is a wonderful experience too!
My most used cook book.......1998-09-07
As a collector of cook books and as one who entertains regularly (both for friends and for business - it is not unusual for us to have over a100 people in a month at home for corporate related dinners) I find this book the one that I most often turn to. It is imagnative yet practical, sufficiently different to a lot of theothers that I have and everything that I have tried has been a huge success. Would love to know if John Ash has written another one.
Amazon.com
Restaurant Terra provides fine dining in a century-old former foundry. The very personal creation of husband-and-wife chefs Hiro Sone and Lissa Doumani, the Napa Valley dining spot is noted for its relaxed yet sophisticated cuisine--French- and Italian-influenced cooking that also reflects Sone's Japanese culinary heritage. Terra tells the restaurant's story and offers over 175 of its recipes, from appetizers such as Goat Cheese and Artichoke Spring Rolls with Arugula and Tomato Salad to desserts such as Chocolate Mousseline on Pecan Sablé with Coffee Granité. The authors are unapologetic about the work required to prepare many of the recipes, but they've also made them models of clarity and, better still, instruction. Readers who like to cook and those who enjoy armchair restaurant touring will welcome the book.
Beginning with a day-in-the-life restaurant diary--work starts at 4:30 a.m. and ends some 20 hours later--the book then offers recipes organized by course or food type. Standouts include Mussel Seafood Soup with Caramelized Onions, Bone Marrow Risotto with Braised Veal Shanks, and Chinese Egg Noodles with Gulf Shrimp, Shiitake Mushrooms, and Pea Tendrils. Desserts, which should bring any meal to a delirious close, include Fig Fritters with Ginger Ice Cream and Feuilleté of Caramelized Bananas with Chocolate Fudge Sauce. Present also is a particularly useful chapter on basic techniques--photos depicting various vegetable cuts are a valuable bonus--as well as basic and pantry recipes. Illustrated with color photos throughout, the book provides a sense of a restaurant performing at the top of its game, plus a blueprint for preparing its most delicious fare. --Arthur Boehm
Customer Reviews:
Outstanding.......2006-03-04
A book of artistry and inspiration, Terra is sure to please the intermediate to advance chef and their diners. A cookbook and a reference, simply wonderful.
Great resource for special occasions.......2002-12-14
Great cookbook for those special occasions where you want to spend the time and resources on making something special. The recipes are a little more time-consuming, the ingredients a little harder to find, but the result is wonderful. Jacques Pepin is simpler (and excellent) and French Laundry Cookbook is even more complicated (but also excellent) - Terra is a great in-between.
I've cooked over 10 of their recipes already and every single one has turned out really well. They're not simple nor for a beginner cook, but if you have a little experience, it'll make for some very memorable dinners.
The desserts are especially great, as are the appetizers.
A Masterpiece for the Kitchen.......2001-03-25
For those of you fortunate enough to have dined at this world class restaurant, Hiro & Lissa'a book needs no introduction. I was fortunate enough to have found Terra shortly after it opened in 1988 (living in St. Helena at the time) & have been hooked ever since. The BEST dishes of their menus past & present are included in this beautifully illustrated book. Most importantly the instructions are well detailed & the dishes turn out exactly as they do in the restaurant. What more can I say? THIS IS A FABULOUS BOOK!!!!!
Awesome and amazing..........2001-01-03
Much like it's worthy counterpart's book (Tra Vigne), this wonderful piece should not fail to delight and please all those who happen across it.
First, if you are lucky enough to have dined at Terra, you'll already understand the beauty of (and behind) this book. Quite simply, this is a work of art. Why is that the case? Well...
Design--Beautiful graphic design and photographs. The layout is incredible and the photos are enough to make you drool.
Dialogue--Add to that delightful text and dialogue. Much closer to what this book achieves is the word "prose" as opposed to merely "text." The stories and dialogue are true pleasure to read. It makes this much more than simply a "cookbook."
Recipes--The recipes are, much like the food at the restaurant, exquisite. They are just delicious. Their difficulty ranges from relatively easy to moderately difficult. But, they are very easy to follow, making even the harder recipes accessible to the average "joe."
I strongly urge those considering this one to just go ahead and make the purchase. You will not be disappointed. It will be book you will treasure, and will reach for time and again.
Also, look into the Tra Vigne cookbook. It too is on the same level as this piece.
Drool.......2000-12-22
A mouth water sensantion to read and view - before you even get to cook a dish. If you'v ever been to Terra you know what I mean and if you ever go to Napa Valley - you won't want to miss the opportunity to dine at Terra.
Average customer rating:
- Great recipes but need experience
- My Favorite Cookbook!
- Recipes are too hard to prepare
- Not quite the same as the restaurant.
- Delicious, Impressive Food Made Easy
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Cook, Eat, Cha Cha Cha: Festive New World Recipes
Philip Bellber
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
History
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Latin American
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
California
| State & Local
| United States
| Americas
| History
| Subjects
| Books
ASIN: 0811811468 |
Book Description
New World cooking is hot, hot, hot -- and very cool. At San Francisco's famous Cha Cha Cha restaurant, located in the heart of Haight-Ashbury, the big flavors of Cuba and Puerto Rico come together and dance in vibrant dishes served against a backdrop of laughter, a loud Latin beat, and fabulous altars to the voodoo saint-gods of Santeria. As colorful as the restaurant itself, this unique, festive cookbook offers sixty terrific recipes for Cha Cha Cha's signature tapas and entrees (perfect for entertaining!), all accompanied by the stories, icons, and relics of Santeria, as well as full-color photographs of the dishes themselves. Savvy cooks are discovering that the spices and ingredients of the Caribbean are as fun to cook with as they are to eat. Cook! Eat! Cha cha cha!
Customer Reviews:
Great recipes but need experience.......2000-09-29
This book contains the recipes for some of your favorite dishes fron CHA CHA CHA on Haight street in San Francisco. It would make a great basis for a tapas party! While nothing can beat the real thing, this book does a great job of giving you a headstart on creating your own home version of CHA CHA CHA. However, while these recipes are awesome, most are not for the novice cook. They work best for individual who have experience with the unique caribbean ingredients and experience with the cooking technigues (quick sauteeing with cream!)Overall...I would say that 1/3 of the recipes can be made by anyone...1/3 with a little experience and 1/3 by the dedicated gourment.
My Favorite Cookbook!.......2000-08-04
I moved away from SF last year and am quite happy to get a taste of Cha Cha Cha through this cookbook! No, it's not a perfect substitute for the restaurant, but with a little practice the recipes aren't difficult. And the sangria recipe is the best I've ever tasted!
Recipes are too hard to prepare.......2000-05-10
I previously lived in San Francisco and one of my favorite things to do was eat at CHA CHA CHA's. So, when I moved back to Southern California I missed this fantastic restaurant. I was very excited to find this book and I immediately tried to create some of my favorite dishes. BUT, I found it very difficult to replicate the dishes as most of the ingredients were not in my kitchen and when I went to the store to purchase them, some of them were very hard to find. Also, the lists of ingredients are very long! And finally, the dishes are not that easy to prepare. I realize that I am not an expert in the kitchen, but I do know how to follow directions and I did struggle quite a bit.
So, now when I miss that wonderful food I either look at the pictures in the book and try and remember how it tastes OR I get on a United Shuttle flight and go for the real thing. Nothing can compare to having glass after glass of sangria while I sit back and have the food served to me by someone who really knows how the food should be made!
Not quite the same as the restaurant........1999-02-10
I, too, live a few blocks away from Cha Cha Cha but can no longer stomach the crowds waiting for a table (not to mention the couple of pitchers of Sangria you'll go through on empty said stomach as you wait the average 45 minute wait. Even on Sundays). Given that lengthy diatribe, all can now understand why getting the book as a gift was a blessing.
The pictures are beautiful and some of the dishes turn out quite nice. But I will no longer try to make my favorite dish at the restaurant: Cajun Shrimp. I don't know what was lost in the translation but if you follow the recipe in the book (and yes, I used SWEET paprika, not hot), you turn out Shrimp O' Fire. It's almost inedible. It's not even good spicy hot, it's just kind of gnarly. So I'm somewhat disappointed in this book. And it makes me leery of trying to make everything.
Also, the cookbook is inconsistent on informing you how long certain things will take to cook down or reduce, and a dish that looks to take about 20 minutes to make can take over an hour.
Basically, this is one cookbook that's worth it for the pictures and memories of actually eating at the restaurant. If you want anything more from this tome, I wish you luck.
Delicious, Impressive Food Made Easy.......1998-04-08
Cha Cha Cha is one of my favorite San Francisco restaurants, so I was excited to find this cookbook and even more pleased to find that the recipes are very well written and easy to prepare. The results are fabulous - just like the food from the restaurant! Very interesting history of the food and everything you need to know to recreate the Cha Cha Cha experience at home.
Book Description
When a tiny cheese shop opened for business on a quaint Berkeley street in 1967, there was little hint of what the shop—and the neighborhood—would grow into over the next 30 years. The Cheese Board became a collective a few years later, and Chez Panisse opened across the street, giving birth to one of the country's most vibrant food neighborhoods, the epicenter of California's culinary revolution. Known and loved by locals and travelers alike, the Cheese Board is equal parts bakery, cheese store, pizzeria, and gathering place—a patchwork of the local community, where a passion for good food runs deep. For the first time ever, THE CHEESE BOARD presents the classic recipes that have made the store one of the San Francisco Bay Area's most acclaimed gourmet destinations. Complete with a history of the shop and neighborhood, a cheese primer, and all the classic recipes—including the corn-cherry scones, cheese rolls, and zampanos, all of which have a cult following—THE CHEESE BOARD is as rich and varied as the institution that inspired it.
Customer Reviews:
Best Scones Ever.......2007-01-10
I love this book. I have been searching for the perfect scones for 25 years. I have found them in the Cheese Board's new book, along with myriad other phenomenal recipes (brioche, shortbread, pizza, etc.). The humor and affection of the bakers/writers for each other and the subject matter are also infectious.
Awesome Little Book.......2006-01-04
I spent 6 years in Berkeley and I still go back occasionally. The one stop I always make is the Cheeseboard. Not only are they famous for wide cheese and olive selection, but their bakery is out of this world. I remember the days where I would get Brioche and munch on it on the way to class. Or getting the fresh baked sourdough baguettes on the way home from the market. This cookbook describes in detail how to work with the dough, measure out ingredients, and how to bake bread properly. I learned a great deal about baking from this book. I have made a few things (such as the shortbread, sourdough baguette, brioche, muffins, etc) from the book and was very satisfied. Now, this is not for the beginner bakers, I don't think. Also, this is not a speed baking book. I would rate this book as a medium skill book, but with a help of Kitchen Aid mixer and patience, you will be able to get the same great products you find at the Cheeseboard Collective. Definitely recommended for anybody and everybody.
Baking Voyeurism.......2005-08-10
This book is worthwhile for the mouth watering stories and recipes alone! As someone who went to Berkeley shortly after the Cheese Board was established, the "old" quotes from former members concerning the joys and travails of working at the Cheese Board brought back memories of Berkeley in that era in a pleasantly nostalgic manner.
Although the bread recipes are far beyond my abilities, all of the morning breakfast food recipes can be produced successfully by someone with limited baking experience (and limited patience!).
Definitely work buying, even if you never bake any of the breads.
great read.......2004-12-01
I read it cover to cover, great fun, lots of fascinating history of the collective. The pizza recipe I tried was excellent. But if you are looking for a book with lots of detailed information on different cheeses and what to serve them with, note that you won't find that here -- the food focus is on baking.
Fun book with some great recipes.......2004-07-06
If you ever been to the Cheese Board in Berkeley, you've experienced how fun, and delicious it is. It's a destination, not just a food store.
The book is the same way. The recipes are delicious, and actually work. But it's filled with fun facts and info on the Cheese Board history and culture.
So far, I've made the challah (Excellent!), banana muffins (very good), ginger shortbread (good), and simple whole wheat bread (bit of a disaster).
The only criticism I have is its overemphasis on sourdough. Many of the recipes assume creating sourdough with their recipe, so if that's not to your taste, it's not clear exactly how to proceed.
Amazon.com
Alice Waters's Chez Panisse restaurant in Berkeley, California, sparked a movement toward simple, elegant cooking using fresh, seasonal, regional ingredients. In Chez Panisse Cooking, Chef Paul Bertolli collaborates with Waters to adapt many of the restaurant's trademark recipes for home cooking. Look here for fresh, innovative salads, soothing soups, and delightful desserts. Waters's fondness for exotic vegetables and greens may have you searching a little harder in the grocery store, but the results will make your efforts worthwhile.
Book Description
"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients.
In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, "Paul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art."
Enhanced by Gail Skoff's breathtaking hand-colored photographs, Paul Bertolli's recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season's freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn's fresh white truffles are sliced into an extraordinarily textured salad of pastel hues with fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..."
Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.
Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.
Customer Reviews:
Great foodie read for understanding cooking and ingredients.......2005-04-10
`Chez Panisse Cooking' by Paul Bertolli, with Alice Waters, is a reminder of the kinds of things we miss in the downpour of fast cooking and low carb cooking books with which we have been showered in the last few years. Like most celebrity cookbooks, this can be seen as a very chatty book, with lots of headnotes and essays on various subjects such as wild mushrooms and risotto techniques. So, if all you want is a simple statement of recipes, you may be much happier with a Rachael Ray book or `1000 Italian Recipes' by Michele Scicolone, although even Scicolone's very heavily recipe oriented book has its share of commentary and notes on regional origins.
Paul Bertolli is Alice Waters' second major chef at Chez Panisse, after Jeremiah Tower went off to create Stars and claim ownership of the invention of `California Cuisine'. While Tower (and Waters) are both heavily influenced by leading English writer on French cuisine, Richard Olney, Bertolli's center is clearly in Italy, with several homages to Provence and other French influences. One important foodie note is that Bertolli cites the Pellegrino Artusi's 100 year old `L'Arte di mangiar bene' (`Art of Eating Well'). I think this is notable because I have taken a quick look at a recent translation of this work and was not very impressed with the material. It may have been a very good book 100 years ago, but I did not immediately see how it stood up to the great wealth of Italian cuisine books we have today in English. But what do I know. I obviously must go back and reconsider my opinion.
What Bertolli attends to better than practically every other cookbook author I can think of (except for the very high-end restaurant chefs such as Thomas Keller and Rick Tramonto) is taste and the nature of his ingredients. In giving instructions for a broccoli dish, I can think of very few other chefs who would take the care to suggest that you buy older broccoli for the long braise, as this will stand up better to the heat over a longer time. This is not to say that Bertolli goes as far into essays on major ingredients in the style of his later, excellent `Cooking By Hand' book. This later book goes so far as to leave the world of cookbooks and enter the world of culinary essays you typically find from John Thorne, with the difference that Bertolli is a professional cook and amateur writer, while Thorne is a professional writer and amateur cook. I did, however, find the essay on yeast bread baking to be as good as anything I have seen elsewhere for the length.
Note that the reference to sources of materials is not in an appendix at the end of the book, but placed at the end of the relevant essay on technique. So, names and addresses of sources for bread flour and home flourmills can be found at the end of the essay on bread baking.
This probably explains why Bertolli succeeds in committing two of the prime fallacies exposed in a recent `Good Eats' episode by Alton Brown. Bertolli rolls out the old chestnuts about searing being a means of sealing in moisture into meat and not washing mushrooms with any water to prevent adding any more to the liberal amount of moisture in mushrooms already. I give Alton Brown great credit for shining light on these myths, but I am quite at ease with forgiving Bertolli his repeating this conventional wisdom, especially since Harold McGee's article on the searing / moisture myth came out about the same time this book was published.
Oddly enough, the focus on works by McGee, Brown, and Shirley Corriher may be partly due to the rarity of works with Bertolli's form of culinary phenomenology. What I mean here is that Bertolli shows that there is a lot to know about good and interesting cooking which has nothing to do with science, but just simple observation and experience.
Chez Panisse cookbooks have been published by Random House and by Harper Collins, and they are uniformly attractive to the eye, as they are entertaining and informative to the mind. While both of these publishing houses have great reputations for putting out good books, I have to congratulate Ms. Waters for her stylish work in print. I miss the great woodcuts which appear only on the cover of this volume and not throughout, but Bertolli's text needs all the space it can get. Another item which may seem small to some, but which always boost's my opinion of a book is the fact that the Table of Contents lists every single recipe by name and by page number. I am also very happy that this book divides dishes by more by principle ingredient than by course.
One of my routine checks on the quality of a cookbook is an examination of the recipes for stocks. And, I am quite pleased that Bertolli has given me another important rule of thumb on stock making, something I have never read elsewhere (or, just as important, if I did read it, it did not stick in my memory). The point is that all things being equal, meat stocks are better if you go light on the vegetables. Vegetable flavors can always be added in when the dish is made, but the whole story about a chicken stock should be the chicken.
If I were not an incurable cookbook collector, this book would be high on my list of sources for my daily cooking, right behind Julia Child, Marcella Hazan, and Jamie Oliver (yes, that Jamie Oliver).
A truly excellent book and cookbook!
the bible.......2003-04-16
This is the book that taught me how to cook. To appreciate this book, read the pages on roast chicken and risotto. There are many other cookery books out there that will tell you the components of the dish, but cannot describe the essence. I did not know food before I read this book. I would recommend reading this and Chez Panisse Vegetables. If you can only have 2 cookbooks, these are the two!
Great Food, Badly Edited.......2001-03-01
I was excited to receive this cookbook as a gift from my wife last year. Unfortunately it's a disappointing cookbook that doesn't get much use in my kitchen. There is one basic flaw that makes this book difficult to use, the layout of the recipes.
When you're cooking a large and complex meal, you need enough of an explanation of the cooking procedures to understand what the author wants you to do. Unfortunately, there is simply far too much text in these recipes. Explanations about the cooking procedures is too detailed, it is in need of much editing. While complex French cooking does require a lot of attention to detail, it should be done without the commentary throughout the recipes.
Having said that, there are still a ton of great recipes here. I love their risotto dishes; I made the wild mushroom risotto the other night and it was heavenly. I've also made their homemade pastas (tortellini or ravioli, can't remember which) with pumpkin filling and a browned butter and sage sauce (classic); again excellent. They also have a good treatment of seafood (decent squid recipes), lobster and other white fishes.
You'll find a good repertoire of French food in this book, with a slight California twist (not enough to be classified as fusion). The recipes are generally fairly complex, so I would only recommend it for intermediate or advanced cooks. If you don't mind getting lost in the text of the recipes then you might want to consider this volume. I would strongly recommend that you peruse it first at a local bookstore to see if it's to your liking before making a purchase.
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