The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

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Notes about this book

  • robm on February 04, 2011

    Wonderful recipes from the food pages of the San Francisco Chronicle, many from some of San Francisco's world famous, innovative restaurants!

Notes about Recipes in this book

  • Turkey soup with wild rice and escarole

    • bernalgirl on November 13, 2011

      Works well with leftover roast chicken, especially if it well-spiced.

  • Spanish clam, prawn and chorizo stew

    • bernalgirl on January 15, 2013

      This stew is outstanding!! Can be made suitable for a weeknight by starting the broth and tomatoes, adding the potatoes 15 minutes prior to serving, then browning chorizo and proceeding with the recipe as written.

  • Shrimp in spicy saffron broth with Israeli couscous

    • SACarlson on January 24, 2016

      I substituted fregola (Sardinian couscous) for the Israeli couscous and it was delicious. I also cooked the fregola in chicken stock and then used that for the broth in the recipe. Worked great!

  • Mexican coleslaw

    • Miquette on May 30, 2013

      Oh, this was really good! I used 3 Thai chiles for a half recipe in place of the jalapeño. Next time I would add more. Served it with the St. Louis ribs with maple BBQ sauce.

  • Strawberry soufflé pancake

    • anya_sf on July 23, 2020

      I doubled the recipe for a 12" cast iron skillet. Unfortunately, I had temperature issues - much of the bottom got too dark, and my super strong broiler nearly burnt the top. The parts that got too dark were pretty bad. The other parts were okay, but would have tasted better with more sugar; powdered sugar on top wasn't enough. The souffle-like texture was nice.

  • Tequila-fresh pineapple cheese pie

    • anya_sf on October 25, 2019

      Three-quarters of a recipe still mostly filled a 9.5" deep pie plate. I used the full cup of pineapple and am glad I did, as I really enjoyed the fruit. This is essentially cheesecake in pie form, but the filling is extra dense. It's not super sweet; next time I'd increase the sugar in the sour cream topping, or maybe skip the topping. My family loves cheesecake, so we enjoyed this, but I actually would love more pineapple in it. I can't say I tasted the tequila or Grand Marnier, but perhaps they boosted the pineapple flavor.

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  • ISBN 10 0811830217
  • ISBN 13 9780811830218
  • Published Apr 01 2001
  • Format Paperback
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

On the heels of the highly successful The San Francisco Chronicle Cookbook comes Volume II, celebrating the continuing excellence of Bay Area cuisine. San Francisco Chronicle food editors Michael Bauer and Fran Irwin have compiled 375 completely new recipes from such respected food writers as Marion Cunningham, Mai Pham, and Georgeanne Brennan. Busy cooks can save time using hundreds of creative tips designed to get the most flavor with the least effort. Reflecting the cultural diversity and fresh local ingredients that define Northern California, it's no wonder that even New York City looks to the West Coast to discover exciting new culinary trends.

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