The Zuni Cafe Cookbook (Hardcover)

Judy Rodgers

ISBN 10: 0393020436 / ISBN 13: 9780393020434

Published by WW Norton & Co, New York, 2003

About this Item

Hardcover. For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Cafe with high expectations and have rarely left disappointed. In The Zuni Cafe Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Cafe Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."24 pages of color; 50 black-and-white photographs For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Cafe with high expectations and have rarely left disappointed. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9780393020434

Bibliographic Details

Title: The Zuni Cafe Cookbook (Hardcover)

Publisher: WW Norton & Co, New York

Publication Date: 2003

Binding: Hardcover

Condition: new

Edition: 1st Edition

About this title

Synopsis:

In The Zuni Cafe Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Cafe Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."

Review:

"It's full of the kind of food I want to eat and expresses the ethos of a restaurant that was ahead of its time."

--Diana Henry, author of A Bird in the Hand

"Probably my all-time favourite...I return to it time and time again. [Rodgers'] pure precise voice never fails to galvanise me to be the best cook I can be."

--Skye Gyngall, chef and author of How I Cook

"This is one of those rare books that actually teaches you to become a better cook...Rodgers talks you through the minute details of a recipe with such intelligence that by the time you've cooked it a few times, you start to internalise her advice and develop better instincts."

--Bee Wilson, food writer and historian

"Few writers can capture the essence of a recipe in the way Judy does...I feel as though I've learnt more about food and cooking from this book than any other."

--Catherine Phipps

"The recipes have stood the test of time and her writing about food, cooking and eating is beautiful."

--Julia Platt Leonard, writer and food consultant

"...what makes this book remarkable is the depth of information that Judy Rodgers gave in her cooking instructions. It's a wonderful cookbook."

--Sibyl Kapoor, author of Simply British

"A masterpiece of purity in technique."

--John Bonne