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The Rose Pistola Cookbook: 140 Italian Recipes from San Francisco's Favorite North Beach Restaurant - Hardcover
Synopsis
Featuring 150 Italian recipes from the winner of the James Beard Award for Best New Restaurant, this collection of recipes from the Rose Pistola includes instructions for making cioppino--a silver pot of San Francisco's famous seafood stew. Tour.
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About the Author
Reed Hearon owns three restaurants, Rose Pistola, Rose's Café, and Black Cat, and is the author of Bocaditos, La Parilla, and Salsa. He was named Chef of the Year by San Francisco Focus magazine. Former caterer and restaurateur Peggy Knickerbocker is the author of Olive Oil: From Tree to Table. She also writes for numerous publications including Saveur, Gourmet, and Food & Wine.
From the Inside Flap
When award-winning chef Reed Hearon decided to open his third restaurant in the historic North Beach section of San Francisco, he wanted to pay tribute to the cuisine of the Italian immigrants who settled there. He was immediately intrigued by a hardworking, hard-drinking barkeep named Rose Pistola who had been featured in journalist Peggy Knickerbocker's recently published article on the great cooks, or "Old Stoves," of North Beach. He asked Rose if he could name his new restaurant after her, to which she replied, "What's in it for me?" Reed's answer? A table anytime.
Now tables are hard to come by at Reed's wildly successful Rose Pistola restaurant. Hailed as "the best Italian restaurant in San Francisco" by the San Francisco Chronicle, Rose Pistola took the country by storm, winning the 1997 James Beard Award for Best New Restaurant, while Bon Appetit named it "One of the Year's Best New Restaurants."
The Rose Pistola Cookbook features 140 of this beloved restaurant's best dishes, which combine Old-World Italian spirit and innovative California cuisine. Each recipe has been simplified for the home cook, emphasizing readily available ingredients and straightforward step-by-step instructions. Only the freshest seasonal fruits, vegetables, and seafood are used in ingredient-driven dishes that simply burst with flavor: Shaved Artichokes with Fava Beans and Parmesan. Roasted Beets with Ricotta Salata and Arugula. Wood-Oven Baked Goat Cheese and Roasted Pepper Pizza. Skillet-Roasted Mussels. Crisp Salmon with Fennel and Tapenade. Lamb Shanks with Peas and Potatoes. Rustic Nectarine and Berry Tart.
Striking black-and-white photographs of North Beach's farmers, fishermen, and other local residents accompany personal interviews, historical trivia, and colorful anecdotes about this exciting region. With gorgeous full-color food photographs and detailed information on techniques and ingredients, The Rose Pistola Cookbook brings the evocative flavors of North Beach into your kitchen.
"About this title" may belong to another edition of this title.
- PublisherBroadway Books
- Publication date1999
- ISBN 10 0767902505
- ISBN 13 9780767902502
- BindingHardcover
- Edition number1
- Number of pages276
- EditorBell Harriet
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