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The Zuni Cafe Cookbook: A Compendium of…
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The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from…

by Judy Rodgers

Other authors: Gerald Asher (Contributor)

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This is a beautiful cookbook that is very different from my other cookbooks. The recipes are very detailed and contain a lot of useful advice, but are not simple to make. I would consider this project cooking, for when I want to spend some time in the kitchen or prepare something special. ( )
  sturlington | Mar 12, 2012 |
The Zuni roast chicken has become a household staple. Also like the fava bean salad with manchego and the beet salad with walnut oil. Yum.
  jftuttle | Oct 3, 2007 |
Recipes often rely on each other for integrated meals. Very tasty, though sometimes fussy. Never had a bad meal from this book. Very pleased with it.
  chaingang | Oct 15, 2005 |
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Judy Rodgersprimary authorall editionscalculated
Asher, GeraldContributorsecondary authorall editionsconfirmed
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A truly good meal depends on a cavalcade of sound judgments, many of which occur well before you lift a knife.
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(Click to show. Warning: May contain spoilers.)
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Amazon.com Amazon.com Review (ISBN 0393020436, Hardcover)

Judy Rodgers, chef-owner of San Francisco's Zuni Cafe, has produced a true classic with The Zuni Cafe Cookbook. This book gives the cook and the reader two accessible temptations: to read from cover to cover, and to cook from cover to cover. One of the great voices in food writing today, Judy Rodgers truly stands shoulder-to-shoulder with any of the master food writers who have preceded and influenced her. Her writing is as delicious as the famous Zuni Roast Chicken with Bread Salad, as simple and elegant as the Zuni Cafe Caesar Salad.

While firmly anchored in the food sentiments of California, Rodgers explores the honest cuisine généreuse of France, Tuscany, Umbria, Sicily, Catalonia, and Greece. Her chapter "Small Dishes to Start a Meal" runs to 65 pages! Look for her Lentil-Sweet Red Pepper Soup with Cumin and Black Pepper, her Citrus Risotto, and her Tomato Summer Pudding. Be sure to try Short Ribs Braised in Chimay Ale, and Rabbit with Marsala and Prune-Plums. Chapters are devoted to eggs, starchy dishes, sausage and charcuterie, and the cheese course; you'll also find all the basic chapters one might expect. Throughout, Gerald Asher provides insight into matching wines with foods.

Rodgers's natural instinct is to share and to teach, and the instructional material in The Zuni Cafe Cookbook is like a deep-tissue massage, improving any cook's posture and performance. Rodgers's fine book invites both the novice and the experienced cook to delve deep into the heart of real food and real cooking. --Schuyler Ingle

(retrieved from Amazon Thu, 12 Mar 2015 18:09:11 -0400)

Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.

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W.W. Norton

An edition of this book was published by W.W. Norton.

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