[.ca] San Francisco Flavors: Favorite Recipes from the Junior ... (ISBN 0811823423)

From Amazon.com:
First of all, this is a beautiful book, from the basic design right through to the illustrations and the food photography. It's what quality cookbooks should look and feel like. It sets a standard. And the recipes collected and tested by the members of the San Francisco Junior League measure up to that standard in every way. This isn't an upscale accumulation of everyone's favorite catered food or takeout treats. This is about thoughtful, flavorful, contemporary food you would serve to your family. It's definitely about food you would take the time and trouble to serve to guests of your family. It's food that takes into account the many ethnic influences of San Francisco and takes advantage of the fresh products that pour into that city's farmer's markets. San Francisco Flavors, in some ways, sends out a clarion call to all other cities to pay attention to nearby farmlands and the farmers who work the soil, and to establish farmer's markets in their own communities so everyone can know what real food is all about. But the recipes. There are chapters devoted to appetizers, soups, salads, entrées, side dishes, brunches, beverages, and desserts. Therein you will find the likes of Ginger and Green Tea Sorbet, Strawberry-Mango Cobbler, Panfried Trout with Bacon and Sage, Fuji Apple and Ricotta Pancakes, Grilled Leeks with Hazelnut Vinaigrette, Curried Vegetable Stew, Chicken Pot Pie with Sage Biscuit Topping, Thai Shrimp with Coconut Rice, Asian Tri-Cabbage Coleslaw, Moroccan-Style Carrot Soup, and Toasted Walnut and Ginger-Garlic Dip. Where appropriate, San Francisco sommeliers suggest wines. And throughout the book, San Francisco chefs give their favorite tips. It really is a marvelous take on the kinds of terrific food being served in San Francisco by people who care about ingredients and what becomes of them. All proceeds from Junior League books go back to their projects, the main ones being improving the community and supporting the family. In the case of this book, it's money well spent. --Schuyler Ingle

Only cook book I have ever used.:
Best cook book I ever used. it so easy to follow, you just prepare the incredients as directed and followed the directions. you can't go wrong. I tried using other cook books but only get frustrated trying to follow the instruction, but this book has simple and clrear instruction, anyone can follow it. one thing lacking limited pictures of what you are cooking, but not important.

My favorite cookbook!:
I concur with the other reviews on this site. This is my favorite cookbook, and I have quite a collection. The recipes are well-written, good cooking and preparation techniques are given in conjunction with the recipes, and the results always earn me kudos! Can't ask for too much more. I have given this cookbook as a gift several times and have recommended it to my friends who love to cook.

Company Food that Reflects San Francisco:
These recipes are for elegant, delicious dishes to serve your friends and family. They all reflect the ethnic and culinary influences that make up California cuisine, including tips from such people as Arnold Wong and Alice Waters. All of the food is fancy, but not everything is complicated: the Cambazola Apricots are an easy-to-make appetizer, while the Blueberry French Toast can be whipped up the night before for brunch. This is a must-own for anyone who loves food or who loves San Francisco.

Absolutely super -- just what I was looking for!:
I am loving this book already. Yummy and easy! The seafood is very good; but I'm not sure anything could beat the desserts. Also, it must be mentioned that the book itself is really lovely.

A great way to create the tastes of San Francisco at home!:
This is not your average Junior League Cookbook! This cookbook is a wonderful culinary treat. The recipes celebrate the tastes of San Francisco and the Bay Area. From the appetizers through desserts you will find exciting recipes such as Chilled Avocado-Cilantro Soup, Lemon Pepper Duck with Red Wine Sauce, Wild Mushroom and Potato Lasagna, and Crustless Santa Rosa Plum and Almond Tart. The book also contains updated recipes for such classics as Roasted Dungeness Crab with Fresh Herbs and Garlic, California Minestrone with Olives, and old fashioned Chocolate Fudge Cake. Recipes are easy to understand and many contain helpful tips from such renowned chefs as Reed Hearon of Rose Pistola and Black Cat, Thomas Keller of The French Laundry, and Flo Braker. Alice Waters of Chez Panisse has contributed her comments in the book's foreword. There is something for everyone in this book! The Junior League of San Francisco has out done themselves with their new book!