000			07339cam a22004334i 4500
005			20211104172147.0
008			001122s2001 caua 001 0 eng d
010			_a 00065704
011			_aBIB MATCHES WORLDCAT
020			_a0811829197
020			_a9780811829199
035			_a(ATU)b1003173x
035			_a(DLC) 00065704
035			_a(OCoLC)45493101
040			_aDLC _beng _erda _dATU
042			_apcc
050	0	0	_aTX747. _bF687 2001
082	0		_a641.692
100	1		_aFranz, Mark, _d1952- _eauthor. _9390025
245	1	4	_aThe Farallon cookbook : _bthe very best of San Francisco cuisine / _cby Mark Franz and Lisa Weiss ; desserts by Emily Luchetti ; photographs by Paul Moore ; forewords by Jeremiah Tower and Pat Kuleto.
264		1	_aSan Francisco : _bChronicle Books, _c[2001]
264		4	_c©2001
300			_a255 pages : _bcolour illustrations ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_gForeword by Jeremiah Tower.-- _gThe Story of Farallon by Pat Kuleto.-- _gIntroduction by Mark Franz.-- _gSimply Raw.-- _gIced Atlantic and Pacific Shellfish Indulgence.-- _gCaviar, Smoked Salmon, and Gravlax with Buckwheat Blini.-- _gand Sour Cream.-- _gCaviar.-- _gSpot Prawn Sashimi with Saffron-White Truffle Vinaigrette.-- _gand Prawn Roe.-- _gMaine-Diver Scallop Ceviche with Green Peppercorns,.-- _gGrapefruit, and Chili Vinaigrette.-- _gOyster and Wild Salmon Tartare with Roasted Beets and.-- _gCrisp Giant Capers.-- _gOnaga Carpaccio with Cucumber Consomme, Salmon.-- _gCaviar, and Enoki Mushrooms.-- _gBlack Bass and Sea Urchin Tartare in a Crisp Nori.-- _gSandwich with Shiso Dressing.-- _gSalads and Such.-- _gGeorge's Sake-Pickled Salmon with Wasabi Creme.-- _gFraiche and HerbSalad.-- _gSalad of Fuyu Persimmons and Autumn Greens with Candied.-- _gWalnuts, Pomegranate Seeds, and Sherry Vinaigrette.-- _gWarm Goat Cheese Galettes on Red Oakleaf and Belgian.-- _gEndive Salad with Lavender Vinaigrette.-- _gSpring Asparagus and Wild Morel Salad with Borage Flowers.-- _gMaine Lobster Cobb Salad with Sweet Corn, Hard-Cooked.-- _gEggs, Bacon, and Smoked-Tomato Vinaigrette.-- _gSummer Tomato Salad with Crisp Jumbo Shrimp and Sweet.-- _gBasil.-- _gDuck Breast Prosciutto with Summer Melon, Fig Compote,.-- _gand Lemon Verbena Granita.-- _gCharred Rare Venison Tartare with Celery Root and Chervil.-- _gSalad, Black Truffle Coulis, and Port Gastrique.-- _gTruffles.-- _gGrilled Nantucket Scallops with Apple and Endive Salad.-- _gand Crayfish Vinaigrette.-- _gSquab Breast Terrine with Shiitake Duxelles, Seared Foie.-- _gGras, Braised Leeks, and Broken Beet Vinaigrette.-- _gSeafood Pyramid with Shellfish Gelee, Julienned Leek.-- _gSalad, and Saffron Essence.-- _gWarm Appetizers.-- _gBlack Mussel Bisque with Seafood Quenelles and Chive Oil.-- _gAsparagus Soup with Salt Cod.-- _gCrab Imperial Gratin with Corn, Potatoes, Tarragon.-- _gCreme Fraiche, and Lemon Zest.-- _gOyster Stew with Ancho Chili Butter.-- _gLobster Minestrone.-- _gMaine Lobster and Matsutake Mushrooms in a Chrysanthemum.-- _gConsomme.-- _gChampagne-Baked Oysters with Braised Leeks and Truffle.-- _gCream.-- _gCurried Mussel Glacage with Wilted Hearts of Romaine.-- _gPotato Gnocchi with Celery Root, Poached Oysters, and.-- _gBlack Caviar.-- _gSeared Foie Gras with Apple Galettes, Watercress, and.-- _gCalvados Syrup.-- _gFoie Gras.-- _gLobster and Fava Bean Ragout with Roasted Bone Marrow,.-- _gPoached Garlic, and Tarragon.-- _gGiant Tempura Prawns with Scallop Mousse, Cucumber Salad,.-- _gand Chili Ponzu.-- _gCrispy Saffron-Marinated Frog's Legs with Mustard Seed.-- _gVinegar, Tarragon Puree, and Herb Salad.-- _gSauteed Fillet of Rouget with Brandade, Sweet Garlic.-- _gPuree, and Basil Oil.-- _gPeeky-Toe Crab with Truffled Mashed Potatoes and Sea.-- _gUrchin Sauce.-- _gEntrees.-- _gSeared Scallops with Squid Ink Risotto, Sauce Gribiche,.-- _gand Celery Root Salad.-- _gJuniper-Seared Atlantic Cod with Sauerkraut, Potato.-- _gGratin, and Apple and Herb Salad.-- _gRosemary-Seared Prawns with Saffron Risotto, Roasted-Beet.-- _gVinaigrette, and Pea Shoot Salad.-- _gSauteed Pacific Skate with Warm Potato Salad, Sauce.-- _gVerte, and Roasted-Pepper Relish.-- _gPan-Roasted Walleyed Pike with English Pea Ravioli,.-- _gBraised Endive, Crab, and Mint Pesto.-- _gPan-Roasted European Turbot with Fennel and Artichoke.-- _gHeart Salad with Preserved Lemon-Lavender Vinaigrette.-- _gGrilled Bacon-Studded Tilefish with Potato Ravioli,.-- _gBraised Cardoons, and Madeira Sauce.-- _gGrilled Whole Truffled Lobster with Cauliflower Gratin.-- _gand Grilled Asparagus.-- _gFried Soft-Shell Crabs with Garlic Beluga Lentils and.-- _gSlow-Roasted Tomato and Basil Sauce.-- _gGrilled Stuffed Squid with Warm Spinach, Flageolets, and.-- _gCaramelized Salsify.-- _gBonito-Crusted Whole Yellowtail Snapper with Spicy.-- _gChinese Black Bean Sauce and Saffron Noodles.-- _gRoasted Rack of Wild Boar with Chestnut Spaetzle, Braised.-- _gCabbage, and Sage Jus.-- _gRoasted Quail Stuffed with Armagnac-Laced Prunes, Foie.-- _gGras, Corn Cakes, and Red Currants.-- _gRoasted Saddle of Rabbit with Fava Beans, Morels, and.-- _gCrisp Spanish Ham.-- _gFarallon Hot Pot.-- _gConfit of Tuna with Onion Confit, Endive Salad, and Sauce.-- _gVerte.-- _gNori-Steamed Truffled Lobster Tails with Somen Noodles.-- _gand Ginger-Miso Broth.-- _gSteamed Salmon and Wild Striped Bass Pillows with.-- _gShellfish Mousse, Vegetable Brunoise, and Foie Gras Sauce.-- _gBraised Veal Cheeks with Lobster Tails, Cauliflower.-- _gPuree, and Lobster Sauce.-- _gSeafood Sausage with Hazelnut Mashed Potatoes and.-- _gCardamom-Saffron Sauce.-- _gMonkfish Chaussons with Mushroom Duxelles, Root.-- _gVegetables, and Mushroom Broth.-- _gFonduta with Fresh Truffles.-- _gJust Desserts by Emily Luchetti.-- _gBlood-Orange Gratins with Blood-Orange Segments and.-- _gCandied Orange Slices.-- _gPoached Pear-Chestnut Financiers with Milk Chocolate Sauce.-- _gAlmond Cakes with Caramel-Pineapple Compote and Coconut.-- _gSherbet.-- _gBabas au Rhum with Caramelized Bananas and Creme.-- _gAnglaise.-- _gCinnamon-Apple Stacks.-- _gPersimmon Pudding Cakes with Orange Sauce and Rum Raisin.-- _gIce Cream.-- _gCocoa Profiteroles with Toasted-Almond Ice Cream, Candied.-- _gAlmonds, and Chocolate Sauce.-- _gDouble-Chocolate Pudding Cake.-- _gHoney Panna Cottas with Dried Fruit and Sauternes Compote.-- _gMuscat Granita with Sauteed Grapes and Chantilly.-- _gCream.-- _gTruffled Creme Brulee.-- _gRoasted Nectarines Filled with Cinnamon Meringue.-- _gStrawberry-Rhubarb Pavlova.-- _gLemon Ravioli in Thai Consomme with Basil and Mango.-- _gBuying and Storing Fish and Shellfish.-- _gFish and Shellfish Glossary.-- _gBasic Techniques and Recipes.-- _gResources.-- _gTable of Equivalents.--Index
588			_aMachine converted from AACR2 source record.
650		0	_aCooking (Seafood) _9316158
650		0	_aInternational cooking _9316074
700	1		_aWeiss, Lisa, _d1951- _eauthor. _9390026
710	2		_aFarallon (Restaurant) _9470041
907			_a.b1003173x _b11-07-17 _c27-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gcau _h4
945			_a641.692 FRA _g1 _iA212265B _j0 _lcmain _o- _p$92.44 _q- _r- _s- _t0 _u6 _v0 _w0 _x0 _y.i10102887 _z28-10-15
945			_a641.692 FRA _g1 _iA321923B _j0 _lcmain _o- _p$107.50 _q- _r- _s- _t0 _u6 _v0 _w0 _x0 _y.i12320493 _z29-10-15
942			_cB
999			_c1101471 _d1101471