The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant

By Judy Rodgers

In The Zuni Café Cookbook, a ebook shoppers were watching for for years, chef and proprietor Judy Rodgers presents recipes for Zuni's such a lot recognized dishes, starting from the Zuni Roast bird to the coffee Granita. yet Zuni's charm is going past recipes.

Harold McGee concludes, "What makes The Zuni Café Cookbook a true treasure is the voice of Zuni's Judy Rodgers," whose publication "repeatedly sheds a clean and revealing gentle on materials and dishes, or even at the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the advent by myself "should be required analyzing for everyone who may cook dinner whatever someday."

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Roast the hazelnuts on a small baking sheet until eventually their skins darken, begin to break up, and develop into papery, approximately 10 to fifteen mins. whereas they're nonetheless scorching, package deal them in a towel beanbag-style and scrunch and therapeutic massage them to rub off a few of their skins. Don’t fear if the various pores and skin continues to be. decide upon the nuts and chop them coarsely. mix the oils and taste~the truffle taste will be refined. Slice the asparagus lengthwise on a mandoline, slightly 1/16 inch thick {if you don’t have a mandoline, slice with a pointy knife on as steep an perspective as attainable into elongated ovals}. Scatter lots of the slices onto serving plates or a platter. Salt very evenly in every single place. Use the mandoline or a razor-sharp knife to slice the porcini as thinly as attainable. you'll get blend of sickles, ovals, and “parasols. ” Or, if utilizing endive, reduce the leaves crosswise into 1/2-inch-thick sickles. Scatter over the plates, then upload the remainder of the sliced asparagus. Salt back, very calmly. Use a vegetable peeler or the mandoline to shave curls of cheese over the asparagus, then scatter the hazelnuts over. Drizzle calmly with the truffle-scented oil. GRILLED ASPARAGUS with PISTACHIO AÏLLADE AN AILLADE IS AN EMPHATICALLY GARLICKY factor, frequently A GARLIC-{AIL IN French} pushed sauce. This one is predicated on a scrumptious pounded walnut-garlic condiment, L’Aïllade Toulousaine, in Elizabeth David’s French nation Cooking. This pairing is lovely and the coaching effortless. decide on company asparagus with dependent, tender suggestions; because the assistance start to bud, the stalks develop into much less smooth and candy. Trim 1 / 4 inch from the ends and shop upright in water, refrigerated, until eventually utilizing. Don’t hesitate to make additional aïllade; lined and refrigerated, it is going to continue for no less than every week. it's scrumptious with grilled greens, like zucchini, leeks, or fennel, or with grilled quail or poultry. For a pleasant version, test substituting hazelnuts for the pistachios. We serve hazelnut aïllade with Rabbit combined Grill {here}. Grilled asparagus is a flexible facet dish and can be stable with a drizzle of lemon-, orange-, or tangerine-scented agrumato oil {here} and delicate meaty Nyons olives. Wine: Weingut Bründlmayer, Langenloiser Steinmassel, Austrian Riesling, 2000 FOR four SERVINGS: For the aïllade {makes approximately half cup}: 2 oz. uncooked shelled pistachios {about 0.33 cup} 1 small garlic clove approximately 1/4 cup extra-virgin olive oil 1 small orange, mandarin, or tangerine, for zesting a dash of grappa or brandy Salt For the asparagus: 1 to 1-1/4 kilos trimmed asparagus {allow 1-1/2 to two kilos untrimmed} 1 to two tablespoons mild-tasting olive oil Salt getting ready the aïllade: flip the oven to 350°. struggle through the pistachios and discard any which are shrunken or brown. {Taste a “perfect” pistachio, then style one of many rejects. you'll comprehend why you take the difficulty. } unfold on a baking sheet and warmth the pistachios till hot to touch, approximately 2 to three mins, lengthy sufficient to intensify their taste with no burning their fragile oil.

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