San Francisco: A Food Biography (Big City Food Biographies) by Erica J. Peters

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Notes about this book

  • mjes on August 16, 2021

    Crab Louis (pg 181) recipe from Solari's is just for the dressed crab - crab, mayonnaise, chili sauce, chow-chow, Worchestershire sauce, tarragon, shallots, parsley. I wish I knew what chili sauce contained at the turn of the 20th century. This is a great historical dish and worth exploring further for greater authenticity.

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  • ISBN 10 0759121516
  • ISBN 13 9780759121515
  • Published Aug 22 2013
  • Format Hardcover
  • Page Count 242
  • Language English
  • Countries United States
  • Publisher Altamira Press

Publishers Text

San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books, but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.

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