Amazon.com
First of all, this is a beautiful book, from the basic design right through to the illustrations and the food photography. It's what quality cookbooks should look and feel like. It sets a standard. And the recipes collected and tested by the members of the San Francisco Junior League measure up to that standard in every way.
This isn't an upscale accumulation of everyone's favorite catered food or takeout treats. This is about thoughtful, flavorful, contemporary food you would serve to your family. It's definitely about food you would take the time and trouble to serve to guests of your family. It's food that takes into account the many ethnic influences of San Francisco and takes advantage of the fresh products that pour into that city's farmer's markets. San Francisco Flavors, in some ways, sends out a clarion call to all other cities to pay attention to nearby farmlands and the farmers who work the soil, and to establish farmer's markets in their own communities so everyone can know what real food is all about.
But the recipes. There are chapters devoted to appetizers, soups, salads, entrées, side dishes, brunches, beverages, and desserts. Therein you will find the likes of Ginger and Green Tea Sorbet, Strawberry-Mango Cobbler, Panfried Trout with Bacon and Sage, Fuji Apple and Ricotta Pancakes, Grilled Leeks with Hazelnut Vinaigrette, Curried Vegetable Stew, Chicken Pot Pie with Sage Biscuit Topping, Thai Shrimp with Coconut Rice, Asian Tri-Cabbage Coleslaw, Moroccan-Style Carrot Soup, and Toasted Walnut and Ginger-Garlic Dip. Where appropriate, San Francisco sommeliers suggest wines. And throughout the book, San Francisco chefs give their favorite tips. It really is a marvelous take on the kinds of terrific food being served in San Francisco by people who care about ingredients and what becomes of them.
All proceeds from Junior League books go back to their projects, the main ones being improving the community and supporting the family. In the case of this book, it's money well spent. --Schuyler Ingle
The Oakland Tribune
The Junior League of San Francisco has a good track record of producing stylish yet reliable cookbooks and its latest effort, San Francisco Flavors, continues in that tasty tradition. Recipes like Moroccan Style Pork Tenderloin, Crab Salad Nicoise and Wild Mushroom Potato Lasagna make for easy and elegant entertaining. Local chefs, including Thomas Keller of the French Laundry and Reed Hearon of Rose Pistola, provide handy tips to accompany recipes. There's also a list of Bay Area sources for special ingredients and cookware.
From the Inside Flap
From the sunny bustle of the farmers' market to the glamour of a very special dinner party, this cookbook from the Junior League of San Francisco offers all the excitement of this food loving city. Packed with tips from some of San Francisco's most celebrated chefs and sommerliers, San Francisco Flavors makes the most of the Bay Area's natural bounty and diverse cultural heritage. Here are classics updated with a San Francisco twist, such as Roasted Dungeness Crab with Fresh Herbs and Garlic, Anchor Steam Beef Stew, and Zinfandel-Braised Duck Legs. You'll also find a wide range of recipes influenced by San Francisco's many vibrant ethnic communities, from Chilled Avacado-Cilantro Soup and Spicy Vietnamese Beef Salad to Tamarind-Glazed Pork Tenderloin with Asian Pear Marmalade, Wild Mushroom Potato Lasagna, and Curried Vegetable Ratatouille. Don't overlook luscious brunch dishes like Fuji Apple and Ricotta Pancakes, San Francisco-Style Eggs Benedict, Smoked Salmon and Dill Biscuits, and Crab Salad Nicoise--or sweet indulgences that include North Beach Tiramisu, Lavender-Essence Lemon Tart in a Shortbread Crust, and Warm Chocolate-Brownie Cups.
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