Product Description

Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative "coastal cuisine" rave reviews. Now, executive chef and co-owner Mark Franz has compiled the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or Rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails and savory Roasted Quail Stuffed with Armagnac Laced Prunes. This handsome volume--as stunning as the restaurant itself--is packed with tips from the chef, techniques to simplify the recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.

Product Details

• Amazon Sales Rank: #746030 in Books
• Published on: 2001-08-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

Amazon.com Review
Noted for its exquisite seafood dishes, San Francisco's Farallon restaurant is a must-visit dining spot. Written by Mark Franz and Lisa Weiss, The Farallon Cookbook presents the cuisine of chef-owner Franz and pastry chef Emily Luchetti in a format almost as sumptuous as the restaurant itself. Color photos throughout illustrate the oversize book, which offers over 60 of Farallon's showcase dishes. If, like other restaurant cookbooks, the recipes are often laborious to prepare and require unusual ingredients, they are also presented with helpful asides that tell readers how to simplify dishes without compromise, or how to create their own improvisations. Those who enjoy the challenge of reproducing top-drawer cooking, or others wishing to explore the nuances of superior restaurant cuisine, should welcome the book.

Beginning with chapters that feature Farallon's raw specialties, salads, and other warm appetizers, the book then focuses on entrees, also largely seafood based. Among the appetizers, Maine-Diver Scallop Ceviche with Green Peppercorns, Grapefruit, and Chili Vinaigrette; George's Sake-Pickled Salmon with Wasabi Crème Fraîche and Herb Salad; and Black Mussel Bisque with Seafood Quenelles and Chive Oil will tempt any food lover. As for the entrees, Roasted Quail Stuffed with Armanac-Laced Prunes, Foie Gras, Corn Cakes, and Red Currants and Roasted Saddle of Rabbit with Fava Beans, Morels, and Crisp Spanish Ham are two outstanding (and nonseafood) specialties. With dessert recipes for the likes of Double-Chocolate Pudding Cake, tips, and a useful ingredient glossary, the book offers world-class cooking to reproduce or dream over. --Arthur Boehm

From Publishers Weekly
Franz, executive chef and co-owner of famed San Francisco restaurant Farallon, begins his eponymous cookbook with a series of confessions. He eschews recipes. His servers have nervous fits when he's cooking because he rarely sends a dish out of the kitchen looking the same way twice. His single most formative culinary experience occurred in Alaska, where as a wilderness guide in the 1970s he was required to catch his supper. So what kind of cookbook is this? An utterly thrilling one, as original, open-ended and carefully considered as Franz's cooking. With a nod to mentors Richard Olney and Elizabeth David, the book teaches readers how to work with ingredients, demonstrating how a great chef thinks, tastes and creates, and expressing the wild spontaneity that can result from being at the mercy of limited raw materials, free of shopping lists and preconceptions. To this end, each recipe, written and tested by coauthor Weiss, is presented as originally conceived, followed by detailed notes for home cooks on preparation, improvisation and simplification. If readers can't find a wild boar for "Roasted Rack of Wild Boar with Chestnut Spaetzle and Sage Jus," they can turn to the "Improvisation" section at the bottom of the page, which recommends loin of pork as a substitute. Paul Moore's fantastically stylish color photographs provide clear images of nearly every dish. Even if readers never attempted any of Franz's recipes, it would be worth owning for Franz's mini-disquisition on how to precook and reheat risotto. The secret ingredient? Ice. (Nov.)Forecast: This may be a hard sell on the East Coast, to readers unfamiliar with the restaurant or to those unaware of Franz's long association with Richard Olney, Jeremiah Towers and the Chez Panisse crowd, but if it's skillfully marketed, it will do quite well.

Copyright 2001 Cahners Business Information, Inc.

About the Author
Paul Moore is a San Francisco-based photographer whose work has been published worldwide. He lives in the Bay Area.

Emily Luchetti is the executive pastry chef at Farallon and spent seven years as pastry chef at Stars restaurant. She has authored two books, Stars Desserts and Four Star Desserts. She lives in the Bay Area. Paul Moore is a San Francisco based photographer

Mark Franz is the executive chef and co-owner of Farallon. He was the executive chef of the renowned Stars restaurant for over ten years before opening Farallon. He lives in the San Francisco Bay Area.

Lisa Weiss is a food writer who specializes in recipe development testing. She writes for publications such as Cook's Illustrated and Cooking Light and makes her home in the Bay Area.

Customer Reviews

Sumptuous San Francisco Food
I am surprised that this book has not been reviewed before...I have been to Farallon for lunch today as part of San Francisco Dine-About-Town promotion, where a set 3 course lunch costs just $19.95 during the month of January. This is one of the top sea food restaurants in town and I was not disappointed. Both the food and the decor were outstanding. I enjoyed my lunch so much that I went and bought the book from the near by Borders Bookstore on Powell Street.

Tonight, I put the book to test and invited few friends over to dinner. After a hard days work in investment banking, together we prepared Rosemary-Seared Prawns with Saffron Risotto and Roasted-Beef Vinaigrette with Pea Shoot Salad. It took a long time to prepare the food but the result was a sumptuous dine in with friends. What a way to relax! I gave this book only four stars just because the menus are very complex and time consuming but well worth the effort. I'll definitely visit the restaurant again.

Tips Galore
As the previous reviewer noted the recipes are time consuming but the author offers detailed tips on improvisations, making certain components in advance, simpliyfing by giving short-cuts and recommendations for wine. Good book overall.