The Farallon cookbook : the very best of San Francisco cuisine / by Mark Franz and Lisa Weiss ; desserts by Emily Luchetti ; photographs by Paul Moore ; forewords by Jeremiah Tower and Pat Kuleto.

Includes index.

Foreword by Jeremiah Tower.-- The Story of Farallon by Pat Kuleto.-- Introduction by Mark Franz.-- Simply Raw.-- Iced Atlantic and Pacific Shellfish Indulgence.-- Caviar, Smoked Salmon, and Gravlax with Buckwheat Blini.-- and Sour Cream.-- Caviar.-- Spot Prawn Sashimi with Saffron-White Truffle Vinaigrette.-- and Prawn Roe.-- Maine-Diver Scallop Ceviche with Green Peppercorns,.-- Grapefruit, and Chili Vinaigrette.-- Oyster and Wild Salmon Tartare with Roasted Beets and.-- Crisp Giant Capers.-- Onaga Carpaccio with Cucumber Consomme, Salmon.-- Caviar, and Enoki Mushrooms.-- Black Bass and Sea Urchin Tartare in a Crisp Nori.-- Sandwich with Shiso Dressing.-- Salads and Such.-- George's Sake-Pickled Salmon with Wasabi Creme.-- Fraiche and HerbSalad.-- Salad of Fuyu Persimmons and Autumn Greens with Candied.-- Walnuts, Pomegranate Seeds, and Sherry Vinaigrette.-- Warm Goat Cheese Galettes on Red Oakleaf and Belgian.-- Endive Salad with Lavender Vinaigrette.-- Spring Asparagus and Wild Morel Salad with Borage Flowers.-- Maine Lobster Cobb Salad with Sweet Corn, Hard-Cooked.-- Eggs, Bacon, and Smoked-Tomato Vinaigrette.-- Summer Tomato Salad with Crisp Jumbo Shrimp and Sweet.-- Basil.-- Duck Breast Prosciutto with Summer Melon, Fig Compote,.-- and Lemon Verbena Granita.-- Charred Rare Venison Tartare with Celery Root and Chervil.-- Salad, Black Truffle Coulis, and Port Gastrique.-- Truffles.-- Grilled Nantucket Scallops with Apple and Endive Salad.-- and Crayfish Vinaigrette.-- Squab Breast Terrine with Shiitake Duxelles, Seared Foie.-- Gras, Braised Leeks, and Broken Beet Vinaigrette.-- Seafood Pyramid with Shellfish Gelee, Julienned Leek.-- Salad, and Saffron Essence.-- Warm Appetizers.-- Black Mussel Bisque with Seafood Quenelles and Chive Oil.-- Asparagus Soup with Salt Cod.-- Crab Imperial Gratin with Corn, Potatoes, Tarragon.-- Creme Fraiche, and Lemon Zest.-- Oyster Stew with Ancho Chili Butter.-- Lobster Minestrone.-- Maine Lobster and Matsutake Mushrooms in a Chrysanthemum.-- Consomme.-- Champagne-Baked Oysters with Braised Leeks and Truffle.-- Cream.-- Curried Mussel Glacage with Wilted Hearts of Romaine.-- Potato Gnocchi with Celery Root, Poached Oysters, and.-- Black Caviar.-- Seared Foie Gras with Apple Galettes, Watercress, and.-- Calvados Syrup.-- Foie Gras.-- Lobster and Fava Bean Ragout with Roasted Bone Marrow,.-- Poached Garlic, and Tarragon.-- Giant Tempura Prawns with Scallop Mousse, Cucumber Salad,.-- and Chili Ponzu.-- Crispy Saffron-Marinated Frog's Legs with Mustard Seed.-- Vinegar, Tarragon Puree, and Herb Salad.-- Sauteed Fillet of Rouget with Brandade, Sweet Garlic.-- Puree, and Basil Oil.-- Peeky-Toe Crab with Truffled Mashed Potatoes and Sea.-- Urchin Sauce.-- Entrees.-- Seared Scallops with Squid Ink Risotto, Sauce Gribiche,.-- and Celery Root Salad.-- Juniper-Seared Atlantic Cod with Sauerkraut, Potato.-- Gratin, and Apple and Herb Salad.-- Rosemary-Seared Prawns with Saffron Risotto, Roasted-Beet.-- Vinaigrette, and Pea Shoot Salad.-- Sauteed Pacific Skate with Warm Potato Salad, Sauce.-- Verte, and Roasted-Pepper Relish.-- Pan-Roasted Walleyed Pike with English Pea Ravioli,.-- Braised Endive, Crab, and Mint Pesto.-- Pan-Roasted European Turbot with Fennel and Artichoke.-- Heart Salad with Preserved Lemon-Lavender Vinaigrette.-- Grilled Bacon-Studded Tilefish with Potato Ravioli,.-- Braised Cardoons, and Madeira Sauce.-- Grilled Whole Truffled Lobster with Cauliflower Gratin.-- and Grilled Asparagus.-- Fried Soft-Shell Crabs with Garlic Beluga Lentils and.-- Slow-Roasted Tomato and Basil Sauce.-- Grilled Stuffed Squid with Warm Spinach, Flageolets, and.-- Caramelized Salsify.-- Bonito-Crusted Whole Yellowtail Snapper with Spicy.-- Chinese Black Bean Sauce and Saffron Noodles.-- Roasted Rack of Wild Boar with Chestnut Spaetzle, Braised.-- Cabbage, and Sage Jus.-- Roasted Quail Stuffed with Armagnac-Laced Prunes, Foie.-- Gras, Corn Cakes, and Red Currants.-- Roasted Saddle of Rabbit with Fava Beans, Morels, and.-- Crisp Spanish Ham.-- Farallon Hot Pot.-- Confit of Tuna with Onion Confit, Endive Salad, and Sauce.-- Verte.-- Nori-Steamed Truffled Lobster Tails with Somen Noodles.-- and Ginger-Miso Broth.-- Steamed Salmon and Wild Striped Bass Pillows with.-- Shellfish Mousse, Vegetable Brunoise, and Foie Gras Sauce.-- Braised Veal Cheeks with Lobster Tails, Cauliflower.-- Puree, and Lobster Sauce.-- Seafood Sausage with Hazelnut Mashed Potatoes and.-- Cardamom-Saffron Sauce.-- Monkfish Chaussons with Mushroom Duxelles, Root.-- Vegetables, and Mushroom Broth.-- Fonduta with Fresh Truffles.-- Just Desserts by Emily Luchetti.-- Blood-Orange Gratins with Blood-Orange Segments and.-- Candied Orange Slices.-- Poached Pear-Chestnut Financiers with Milk Chocolate Sauce.-- Almond Cakes with Caramel-Pineapple Compote and Coconut.-- Sherbet.-- Babas au Rhum with Caramelized Bananas and Creme.-- Anglaise.-- Cinnamon-Apple Stacks.-- Persimmon Pudding Cakes with Orange Sauce and Rum Raisin.-- Ice Cream.-- Cocoa Profiteroles with Toasted-Almond Ice Cream, Candied.-- Almonds, and Chocolate Sauce.-- Double-Chocolate Pudding Cake.-- Honey Panna Cottas with Dried Fruit and Sauternes Compote.-- Muscat Granita with Sauteed Grapes and Chantilly.-- Cream.-- Truffled Creme Brulee.-- Roasted Nectarines Filled with Cinnamon Meringue.-- Strawberry-Rhubarb Pavlova.-- Lemon Ravioli in Thai Consomme with Basil and Mango.-- Buying and Storing Fish and Shellfish.-- Fish and Shellfish Glossary.-- Basic Techniques and Recipes.-- Resources.-- Table of Equivalents.--Index

Machine converted from AACR2 source record.