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

by Judy Rodgers

Other authors: Gerald Asher (Contributor)

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575442,521 (4.12)5
For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color; 50 black-and-white photographs… (more)
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» See also 5 mentions

Showing 4 of 4
Interesting cookbook, but there is almost nothing in here that I want to cook. It would be a fun cookbook for someone without kids and with a large budget and ample free time to prepare the time-intensive recipes, most of which require speciality ingredients. That said, I have made the roast chicken several times, and it is amazing (Google "Zuni roast chicken"). ( )
  eringill | Dec 25, 2022 |
I have only made a couple of recipes from this cookbook, but have read most of it and am interested in trying more! I am especially intrigued by their renowned recipe for roasted chicken.

But- one of the recipes I've used a number of times now is the one for "seafood essence", and that alone is worth the whole book. We occasionally have a lobster feast, and this is a BRILLIANT and efficient way of utilizing the lobster shells and carapaces that would otherwise be discarded. Also, one can save up shrimp shells, frozen, to add to the essence (if one does not use them to make shrimp butter, of course!). The "essence" is a lobster stock- a quick one to make, needing cooking for only an hour or so- then strained and cooked down until one has a tiny amount of pure lobster flavor. (At some point, it is helpful to strain any sludge out of it.) Then put it in a small jar and freeze it. One teaspoon of it can give a lovely lobster taste to almost anything!

I am also eager to try her approach to perfect chicken stock.

Very recommended! The recipes look amazing in general, and invite explorations. I'm 3000 miles away from the restaurant, and sure wish I were not! ( )
1 vote cissa | Aug 4, 2017 |
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.
1 vote 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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Author nameRoleType of authorWork?Status
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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For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color; 50 black-and-white photographs

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