After doing so many giveaways on this blog, I’d be remiss not to do one for my own new cookbook, “San Francisco Chef’s Table” (Lyons Press), wouldn’t I?
So, here’s your chance to win a copy of the book that I will autograph to you or to whomever you please.
The cookbook is a tantalizing compilation of 54 restaurants and 79 recipes from the food-centric San Francisco Bay Area.
You’ll find everything from trendy new places to landmark establishments — along with dishes that exemplify their individual spirit and unique cuisine.
Each restaurant entry is illustrated by gorgeous photos, too, by award-winning photographer Craig Lee.
I’ve been having a ball hosting cooking demos and signing events with some of the featured chefs, and look forward to many more in the new year to come.
CONTEST: One lucky Food Gal reader will win a signed copy of my new cookbook. Entries, limited to those in the continental United States, will be accepted through midnight PST Dec. 21. Winner will be announced Dec. 23.
How to win?
Just tell me why you most want a copy of this book. It’s as simple as that. Best answer wins.
WINNER OF LAST WEEK’S CONTEST: In the previous Food Gal contest, I asked you to tell me a delicious memory about one of your favorite types of seafood. Winner will receive a $300 credit from Anderson Seafoods.
Derrick, who wrote, “Having been allergic to seafood most of my life, I have always been envious watching friends and families rave about the sweetness of fresh shrimp or the succulence of a lobster claw. As they make a mess of their fingers and faces, they would remind me that I’m ‘missing out on the good stuff in life’ and other unsettling sayings of ‘more for us then’, ‘maybe one day you can join us’. Well that one day came a couple years ago. Every year, with medicine in hand, I try a little bite of someone else’s crab, or shrimp in hopes that I have somehow outgrown my food allergy. After eating a small bite of crab I felt nothing, could it really be! At the next opportunity, I fulfilled over years of seafood neglect, with a crab fest. Alaskan king crab legs dipped in clarified butter, Dungeness crab stir fried with chili sauce, deep fried soft shell crab, I had to try everything there was. Nothing beats experiencing the texture and sweetness of crab for the first time, and now I can partake in having greasy fingers and eating the ‘good stuff in life’.”