Sierra Mar Cookbook: Post Ranch Inn, Big Sur, California

Foerster, Craig von (aka Foester (sic))

ISBN 10: 1586858599 / ISBN 13: 9781586858599

Published by Gibbs Smith, Layton, Utah, 2006

About this Item

First edition, stated; first printing, full number line (1-5). Signed by the author on the half-title page: "Craig von Foerster." An inscription by a Sierra Mar associate on the front endpaper, else unmarked; spine square; corners and spine ends unbumped. The dust jacket is not price-clipped (original price $39.95); some edgewear; Brodart protected. Seller Inventory # 015360

Bibliographic Details

Title: Sierra Mar Cookbook: Post Ranch Inn, Big Sur...

Publisher: Gibbs Smith, Layton, Utah

Publication Date: 2006

Binding: Hardcover

Condition: Very Good +

Dust Jacket Condition: Very Good +

Signed: Signed by Author(s)

Edition: 1st Edition

About this title

Synopsis:

From the prestigious Sierra Mar Restaurant at the Post Ranch Inn comes an exquisite cookbook that captures the romance and mystique of this historic place. Flavorful California cuisine meets classic French and Mediterranean fare in the adventuresome kitchen of Executive Chef Craig vonFoerster. Sierra Mar shares unique and irresistible recipes for all seasons, with a focus on fresh ingredients and creativity, for appetizers, soups, salads, entrees, and desserts. Also included are personal notes and wine pairings from respected Sierra Mar sommelier Dominique DaCruz.

From the Back Cover:

"it's an awesome setting, but it's equaled by the exquisite, passionate cal-new french menu . . . after a meal here, you may melt away in utter bliss." -zagat
"drop-dead ocean views, warm and attentive service, and a 4,000-bottle wine list enhance a menu that shows off the local produce as much as it does the talents of chef craig von foerster." -robb report
"dining is a distinct pleasure: the award-winning sierra mar restaurant prepares superb cuisine, has a world-class wine cellar and boasts spectacular views." -conde nast johansens recommended hotels
"we were bowled over by the grilled quail followed by chilled sweet pea soup with mint, monterey bay salmon with fennel-caviar creme fraiche and a blackberry tart with lavender ice cream." -wall street journal
"harper's contributors rave about the restaurant, the sierra mar, which is built in a glass box hanging over the sea." -harper's abroad
"what is eaten truly evokes the same emotions of your spot high above the pacific . . . dramatic, stunning." -jeff jakes, the lodge at pebble beach
"dining, however is anything but subdued. sierra mar spoils guests by serving hog-island oysters with cucumber relish; smoked squab with endive, blackberries and brioche . . ." -wine spectator
wine spectator grand award winner for 13 years