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San Francisco Chef's Table
Extraordinary Recipes from the City by the Bay
Part of Chef's Table
By Carolyn Jung
Photographs by Craig Lee
Published by Lyons Press
Distributed by Simon & Schuster
Table of Contents
About The Book
Very few areas in the world offer more diversity than the San Francisco Bay Area, a place that is without a doubt, “foodie central.” One reason for the major influx of the finest chefs and their restaurants here is perhaps twofold. First, the resident foodies love to eat out, not to mention the 16 million tourists that also visit here with food at the top of their to-do list. The second reason is perhaps the fact that the Bay Area offers chefs an incomparable proximity to fresh, local, and organic ingredients with which to cook, which anyone who cooks can tell you make all of the difference in the end result. With recipes for the home cook from over 50 of the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Francisco Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Product Details
- Publisher: Lyons Press (December 17, 2013)
- Length: 224 pages
- ISBN13: 9781493007103
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Raves and Reviews
“In San Francisco Chef's Table, Carolyn Jung guides the reader through the full range of Bay Area cuisines, from the live seafood markets of Chinatown to the iconic and simple celebrations of produce that make up California cuisine. The book shares stories and recipes collected by the award-winning journalist who was born and raised in San Francisco. Jung is a longtime friend of The French Laundry, and it's great to see her vast knowledge of the area's food collected in one place.”
––Thomas Keller, The French Laundry
“Bay Area chefs can argue with reason that they live and work in the most food-focused area of the country. In San Francisco Chef’s Table, Carolyn Jung provides the evidence—engaging stories and I want-to-cook-that now recipes––to back them up.’’
––Jim Poris, Senior Editor, Food Arts magazine
“Whenever I taste a terrific restaurant dish, I always try to figure out how the kitchen did it. Carolyn Jung went straight to the chefs of great Bay Area restaurants to get the scoop. As a bonus, her reporter’s eye gives each restaurant’s story context. For a serious foodie, this one’s a page-turner.”
––Harvey Steiman, Editor at Large, Wine Spectator magazine
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Book Cover Image (jpg): San Francisco Chef's Table
1st Edition eBook 9781493007103
