By Judy Rodgers

ISBN-10: 0393020436

ISBN-13: 9780393020434

Within the Zuni Cafe Cookbook, a ebook buyers were looking ahead to for years, chef and proprietor Judy Rodgers offers recipes for Zuni's such a lot famous dishes, starting from the Zuni Roast fowl to the coffee Granita. yet Zuni's charm is going past recipes. Harold McGee concludes, "What makes The Zuni Cafe Cookbook a true treasure is the voice of Zuni's Judy Rodgers," whose booklet "repeatedly sheds a clean and revealing gentle on components and dishes, or even at the nature of cooking itself." Deborah Madison (Vegetarian Cooking for everybody) says the creation by myself "should be required studying for everyone who may well prepare dinner anything someday."

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Read e-book online The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking PDF

Within the Zuni Cafe Cookbook, a ebook shoppers were expecting for years, chef and proprietor Judy Rodgers offers recipes for Zuni's so much recognized dishes, starting from the Zuni Roast poultry to the coffee Granita. yet Zuni's charm is going past recipes. Harold McGee concludes, "What makes The Zuni Cafe Cookbook a true treasure is the voice of Zuni's Judy Rodgers," whose publication "repeatedly sheds a clean and revealing mild on materials and dishes, or even at the nature of cooking itself.

Additional resources for The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

Sample text

CHOOSING AMONG SALTS AT ZUNI AND AT HOME, I GENERALLY USE PLAIN SEA SALT. The type I use has the texture of coarse cornmeal. Unfortunately, most widely distributed commercial sea salts are processed to be either “coarse” like gravel or “fine” like superfine sugar. ” Its slightly coarse texture makes it easier to sprinkle evenly than brand-name “fine” sea salt, and, for regular use, it is more practical than the gravelly crystals that you must crush or grind. I have lately encountered iodized sea salt, as well as sea salt adulterated with free-flow/anticaking agents, but I use neither.

BILLY WEST OPENED ZUNI CAFE IN 1979, WITH A HUGE HEART AND EXACTLY TEN thousand dollars. In the early years, the restaurant consisted of a narrow storefront with a creaky mezzanine, roughly one-quarter of its current size. To capitalize on the neighboring and highly visible corner cactus shop, {where Billy had been a partner until it became clear cactus sales wouldn’t support three partners}, he hand-plastered the walls and banquettes of his new space to give it a Southwestern adobe look. He chose the name Zuni, after the Native American tribe, and decided to feature a few simple and authentic Mexican dishes, drawing inspiration from Diana Kennedy’s cookbooks.

The second most successful item was an excellent made-to-order guacamole, served in the molcajete, with fried-to-order chips {until the Health Department declared the coarsely pitted mortar a threat to public health, forcing it off the menu}. The à la minute approach was cumbersome, but taste had always undermined efficiency at Zuni. I accepted the job. I was confident that the owners’ affection for France and Italy, and for traditional food, would sanction lots of experimentation and change. Vince, who has Sicilian and Apulian roots, seemed particularly enthusiastic as the Italian focus promised to drift farther and farther south.

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The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers


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