The Foreign Cinema Cookbook: Recipes and Stories Under the Stars by Gayle Pirie and John Clark

  • Honey simple syrup (page 41)

    from The Foreign Cinema Cookbook: Recipes and Stories Under the Stars The Foreign Cinema Cookbook by Gayle Pirie and John Clark

    • Ingredients: floral honey
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Notes about this book

  • DKennedy on July 03, 2023

    Supper Club April 2019

Notes about Recipes in this book

  • Rich duck liver pâté

    • DKennedy on May 02, 2022

      I made this using the livers left over from my Lost Kitchen dinner. This recipe is effortless and the pate came together in minutes.

  • Wild mushroom sugo

    • DKennedy on April 08, 2019

      Amy said this was just ok.

    • Rutikazooty on June 02, 2019

      Photo in book shows mushrooms ready to be roasted but recipe says to sauté the mushrooms. This recipe is not a standout and wondering if that is the reason why? I used cultivated mushrooms — maitake (hen of the woods) and trumpet plus maybe oyster or another from Japanese grocery.

  • Ras el hanout quail with basmati rice stuffing and rose petal sauce

    • Rutikazooty on June 02, 2019

      This quail dish was unbelievably amazing. We made the five spice and ras el hanout spice mixtures a week ahead and the friend who grows wonderful roses provided her dried rose petals for the rose petal sauce. The butcher deboned the quail (minus legs and wings) so it was easy to eat. Stuffing and rose petal sauce added the dimensionality to dish that makes it over the top.

  • Farro and grilled kale

    • Rutikazooty on June 02, 2019

      As part of cookbook dinner, we made this. Grilling kale over fire was a revelation. Delicious. Somehow, the finished dish lost a bit of that specialness. Thinking now, it may have needed additional vinaigrette or more acidity. In any case, try grilling the kale. We just cut the stem out, oiled as directed and put on flame. That way easier to manipulate while grilling. And we tore them afterwards. Instructions said to tear leaves into 3 pieces after removing stems but before grilling which might have meant a lot more kale falling through grill into fire.

  • Tahitian vanilla Pavlova with strawberry coulis and rose-scented rhubarb

    • Rutikazooty on June 02, 2019

      Made this for cookbook dinner with friends. The meringue ended up just being very sticky and flattish (after baking). Also stuck to parchment due to stickiness. Not sure what the error was. It was a moisture in the air day in Los Angeles—maybe that was it? Looking at Pavlova recipes they often use cream of tartar or vinegar. Maybe good option for someone like me — not a meringue maker. We still ate every bit. I thought the coulis was a bit jammy tasting notwithstanding farmers market yummy berries. May have cooked it too long but recipe said liquid should be syrupy. Rhubarb was good.

  • Our golden tabil

    • DKennedy on July 21, 2024

      I used this on lamb chops yesterday. Outstanding rub. Severed the chops with the rose petal sauce. A wonderful combo.

  • Rose petal sauce

    • DKennedy on July 21, 2024

      We made this as a component for the quail. An outstanding dish. Last night I made the sauce to serve with lamb chops. Also delicious.

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  • ISBN 10 1419729047
  • ISBN 13 9781419729041
  • Linked ISBNs
  • Published May 15 2018
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu.

Featuring 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen.

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