• Eat Your Books

  1999 Gourmand World Cookbook Award Finalist

Notes about Recipes in this book

• Butternut squash soup with chestnuts and sheep's milk cheese

  • mjes on October 19, 2019

    Autumn is here and I'm thinking of San Francisco foods - esp. the Basque boarding house where a few lucky people might get a meal. Hence, a squash soup with chestnuts and a sheep's milk cheese garnish. For cheese I used Roncal not realizing that it is Basque. I would normally lighten the soup a bit ... but today felt like the right time to use both cups of heavy cream - it gives a lovely texture but makes small servings sufficient. An old-time favorite recipe that impresses friends.

• Garbanzo bean soup with spinach and foie gras

  • anya_sf on May 20, 2021

    Normally I wouldn't use foie gras this way, but I had some lurking in the freezer and figured soup might be the best use of it. I worried the foie gras would all melt if cooked in 1/2" cubes, so I cooked 1/2" slices, then broke them up afterwards. I substituted thick-cut bacon for uncut (couldn't find) and spring onions for leek. For some reason, the garbanzo beans never got really tender, but after an extra hour of simmering (during which I had to add extra water), we decided they were tender enough and ate the soup. The soup was quite flavorful and well seasoned, although I'm unlikely to make it again with foie gras, but honestly it would be good with just bacon or ham.

• Basque omelet with Bayonne ham

  • kbrooks on March 21, 2025

    Homey, tasty omelet. Added chopped chives with the parsley. Sometimes add some grated cheese with the peppers.

• Marinated tomato, onion, and pepper salad

  • kbrooks on July 15, 2024

    This is really good, even the next day. I didn't have an Anaheim, but did have a Poblano and it worked fine.

• Sea scallop sauté with artichokes and roasted peppers

  • kbrooks on September 29, 2025

    Index says recipe is on pg.18. Recipe is actually on pg.108.

• Sautéed prawns in pastis with lemon and cherry tomatoes

  • mcvl on March 14, 2015

    Following the time-honored kitchen rule "Go with what you've got," I substituted scallops for shrimp, lime for lemon, and tarragon for pastis. V. good. I'll make the original version some time -- it looks great.

• Beef short ribs with roasted beets in red wine sauce

  • mcvl on September 21, 2012

    I made only the beef part, no beets in my CSA box this week. I think the time estimate is way too short -- three hours is more like it. (Short ribs may be cut differently in different parts of the country, an ongoing problem with recipes.)

• Honey-glazed spareribs

  • kbrooks on March 21, 2025

    If using baby back ribs,cut baking time in half.

• Potatoes Riojanas

  • mjes on October 19, 2019

    Gorgeous dark caramelized potatoes flavored with wine, garlic, rosemary ... But whoever thought you could simmer Yukon potatoes for 40 minutes remembered to turn the heat down to the minimum for a simmer.

• Green peas with Bayonne ham

  • kbrooks on March 21, 2025

    Very nice made with fresh green peas from the farmers market.

• Baked garbanzo beans

  • KristyW on May 23, 2026

    Excellent dish, I used more saffron than it called for approximately three times the amount. Soaking the garbanzo’s really fattens them up and I will make this again and again it’s delicious.

• Cherries in red wine soup

  • TonyInSeattle on July 16, 2019

    This is a terrific dessert soup, flavorful and not too sweet. I prefer it ice cold with a scoop of ice cream on top. Lasts several days in the fridge. Perfect, easy, summer dinner party dessert!