TY  - BOOK
AU  - Franz,Mark
AU  - Weiss,Lisa
ED  - Farallon (Restaurant)
TI  - The Farallon cookbook: the very best of San Francisco cuisine 
SN  - 0811829197
AV  - TX747. F687 2001
U1  - 641.692 
PY  - 2001///]
CY  - San Francisco
PB  - Chronicle Books
KW  - Cooking (Seafood)
KW  - International cooking
N1  - 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
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