The Zuni Cafe Cookbook the Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisa Compendium of Recipes and Cooking ... from San Francisco's Beloved Restaurant [Englisch] [Gebundene Ausgabe]

Judy Rodgers is well known in San Francisco, but she hasn't published much before. I don't recall any articles by her in food magazines, but I could have missed them. She is simply the best food writer that has emerged in a long, long time. She seems to have absorbed cooking knowledge the way the rest of us breathe, and in her book, she puts it all down. Open any page, I mean ANY page, and you will get a piece of information, an idea, a tip, or tidbit that will make you rethink the way you cook. Her recipes are written with the same loving detail that she puts into her restaurant cooking. She writes a recipe like she might simmer a complex and utterly delicious stock--slowly, gently, without shortcuts.

Cooks who are looking for the fast and easy should pass this book by. I do have a few criticisms, which are totally immaterial when you think of the vast amount of gold to be mined. Nonetheless, they are worth mentioning for those who calculate the amount of recipes they might use from a book. The dessert section reflects Judy's simple tastes in this area, and it could have been balanced with a few more cake-like pastries. There are plenty of recipes that mere mortals will not make, unless you dedicate the auxilary refrigerator in your garage to hold the odiferous masterpiece (salted anchovies, salted cod), but at least she is frank about the problems you face in making them. And, like a lot of California-based cookbooks, the success of many recipes depends on the excellence of your produce, which is certainly a basic cooking rule, but more so when you have a tight palette of flavors.

My hat is also off to Judy's editor, Maria Guarnaschelli, who seems to have said "Judy, tell me everything!," rather than "Judy, tighten this up." The book and any cook that reads it are better off for the collective vision of these two extraordinarily talented women.

It would also help to be a committed foodie. Some key ingredients are hard to find, and usually available only to professional chefs. I live in the San Francisco Bay Area and I shop in the food mecca of Berkeley, and even I would have trouble finding some of the ingredients.

There are reasons why this is restaurant food that people spend big bucks for to go out and eat.

If you have skill in fine cooking, if you love to cook for recreation and for art, and if you like this kind of California Mediterranean food, you would probably enjoy this cookbook. It is extremely well-written and thought out. So far I've tried 16 recipes from this cookbook, with excellent results. (Note: I've taken many cooking classes over the years and I've worked as a prep assistant for some great local chefs, so that's my skill level.) Judy Rodgers and her editor have made every effort to convey her signature recipes and deserve applause for that. I think this a great cookbook, a classic cookbook, but not for everyone.

The book is organized by course and the introductions to each recipe offer tips on ingredients or technique, suggestions for leftovers and sometimes the dish's history in her repertoire, which is French and Italian-influenced. Some dishes are simple - her signature Roast Chicken with Bread Salad is a snap as long as you remember to salt the chicken the day before (it does make a difference). Several soups (Asparagus & Rice with Pancetta & Black Pepper) are quick and easy, as long as you've got the stock on hand - canned stock is beneath mention - and several pickles, condiments and sauces (Preserved Lemons, Roasted Pepper Relish, Sage Pesto) are simple enough to keep on hand, but basically, Rodgers is not about quick and easy. The hamburger that the pickles are served with starts with grinding your own chuck - twice. Pasta with Sardines & Tomato Sauce begins with cleaning, broiling, then filleting the sardines, although the roasted tomato sauce is quick, easy and different. Pot Roast begins with reducing a bottle of red wine to a half cup and four cups of beef stock to two.

There are detailed instructions for cooking omelettes and risotto, making the best stock, braising meats, preparing a cheese tray, making granitas and sorbets. She gives reasons for every step from choosing a pot to skimming fat - or not. The introduction is a fine primer on basic technique (especially "early salting") and equipment and she concludes with "notes on frequently used ingredients and related techniques" and mail order sources. This is a book for aspiring cooks, good cooks looking to be better and armchair cooks.