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The Goodies You’ll Find In My New Cookbook, “San Francisco Chef’s Table”

A dusting of cinnamon completes this anise semolina cake from Aziza that’s perfect for the holidays.


Drum roll, please: My debut cookbook, “San Francisco Chef’s Table,” (Lyons Press) arrives next week.

Available easily on Amazon, it makes for a perfect holiday gift without having to trudge to the mall on Black Friday, too.

The cookbook features spotlights on 54 of the San Francisco Bay Area’s top restaurants, along with 70 of their signature recipes.

To rev up your taste buds, I thought I’d tell you about some of the recipes you’ll find in the book:

* Anise Seed Semolina Cake with Pastis by Executive Pastry Chef Melissa Chou of Aziza in San Francisco that’s a cinch to make and super moist.

* The World’s Best Walnut Ice Cream (OK, that’s not the real title, but that’s how I think of it, having made and tried it) by Executive Pastry Chef Bill Corbett of Absinthe Brasserie & Bar in San Francisco.

* Sweetbreads, Peas and Tarragon by Executive Chef Chris Cosentino of Incanto in San Francisco that will take the fear out of cooking that organ meat at home.

* Glazed Pork Ribs with Scallions and Togarashi by Executive Chef Stuart Brioza of State Bird Provisions in San Francisco that are beyond finger-licking good.

In the cookbook, this fabulous walnut ice cream by Pastry Chef Bill Corbett accompanies his creative beet cake with fromage blanc.

Amaze your friends by cooking this flavorful sweetbreads dish with peas and tarragon by Chef Chris Cosentino.

These ribs are one of the most popular dishes at State Bird Provisions. You can find the recipe in my cookbook.

Of course, the photos in the actual book will look far more dazzling than my own that appear here. That’s because they were taken by the incredibly talented Craig Lee, former staff photographer for the San Francisco Chronicle’s Food section.

You’ll also find other esteemed restaurants featured in the book, including All Spice in San Mateo, Manresa in Los Gatos, Hopscotch in Oakland, B. Patisserie in San Francisco, Cotogna in San Francisco, M.Y. China in San Francisco, Coqueta in San Francisco, Rich Table in San Francisco, SPQR in San Francisco, Bar Tartine in San Francisco, and plenty more.

You also can pick up a copy at one of my upcoming signing events:

SAT., DEC. 7, MACY’S UNION SQUARE SAN FRANCISCO: Macy’s Cellar is pleased to invite you to a 2 p.m. cooking demo that I’ll be hosting with the esteemed husband-and-wife culinary duo of Chef Hiro Sone and Pastry Chef Lissa Doumani of Ame restaurant in San Francisco. Sone and Doumani will be showing you how to cook their goat cheese bread pudding, and chocolate mousse bruschetta with extra-virgin olive oil, both of which are featured in the “San Francisco Chef’s Table” cookbook. Afterward, I’ll be signing copies of the book with them. This is a ticketed event. Price is $15 per person and includes a copy of the cookbook to take home. To RSVP, click here.

SUN., DEC. 8, SANTANA ROW IN SAN JOSE: Join me and Vittal Shetty, corporate executive chef of Amber India, at 2 p.m. when he’ll be cooking two dishes from the cookbook, tandoori chicken and stuffed portobello with paneer. This is a free event. Cookbooks will be available for purchase and for signing. We’ll also be giving away a gift certificate for two for lunch at Amber India along with a free copy of the cookbook.

SAT., DEC. 14, MACY’S VALLEY FAIR IN SANTA CLARA: Join me and Mark Sullivan, executive chef of Spruce, the Village Pub, Mayfield Bakery & Cafe, Cafe des Amis and Pizza Antica, at 2 p.m. in the culinary kitchen in the Men’s and Home store. Sullivan will be showcasing a seasonal dish that you won’t want to miss. This is a free event. Cookbooks will be available for purchase and signing.

MON., JAN. 13, OMNIVORE BOOKS IN SAN FRANCISCO: I’ll be signing books from 6:30 p.m. to 7:30 p.m. at this specialty cookbook store with Chef-Owner Will Pacio of Spice Kit and Pastry Chef Rodney Cerdan of Prospect. And yes, they will be bringing treats to this free event.

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