The Foreign Cinema Cookbook
Recipes and Stories Under the Stars
Seiten
2018
ABRAMS (Verlag)
978-1-4197-2904-1 (ISBN)
ABRAMS (Verlag)
978-1-4197-2904-1 (ISBN)
The first cookbook from San Francisco's iconic Mission District restaurant Foreign Cinema, filled with 125 recipes and behind-the-scenes stories
Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchant visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu.
Featuring 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen.
Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchant visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu.
Featuring 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen.
Gayle Pirie and John Clark are the chef-owners of Foreign Cinema. They met as line cooks at the legendary Zuni Café and were quickly promoted to co-chefs de cuisine. Pirie moved on to work with Alice Waters, handling everything from cooking to writing to restaurant operations. In 2010, Pirie was inducted into Les Dames d'Escoffier International. The couple has published two previous books (COUNTRY EGG, CITY EGG, Artisan; THE BRIDE & GROOM COOKBOOK, Weldon Owen) and live in Berkeley with their two children.
| Erscheinungsdatum | 13.06.2018 |
|---|---|
| Vorwort | Alice Waters |
| Zusatzinfo | 100 Halftones, color |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 1-4197-2904-7 / 1419729047 |
| ISBN-13 | 978-1-4197-2904-1 / 9781419729041 |
| Zustand | Neuware |
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