The Farallon: The Very Best of San Francisco Seafood Cuisine by Mark Franz and Lisa Weiss and Emily Luchetti

  • Iced Atlantic and Pacific shellfish indulgence

    from The Farallon: The Very Best of San Francisco Seafood Cuisine The Farallon by Mark Franz and Lisa Weiss and Emily Luchetti

    • Categories: Appetizers / starters
    • Ingredients: shallots; Manila clams; mussels; dry white wine; parsley; cockles; periwinkles; tomato ketchup; bottled lemon juice; horseradish; Champagne vinegar; Champagne wine; seaweed; oysters; sturgeon caviar; shrimp; crab claws; lobster claws; crayfish; lemons
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  • ISBN 10 0811829197
  • ISBN 13 9780811829199
  • Published Oct 04 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative 'coastal cuisine rave reviews. Now, executive chef and co-owner Mark Franz has complied the recipes that have taken the culinary world by storm. The Farallon Cookbook will take serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails. This handsome volume - as stunning as the restaurant itself - is packed with tips from the chef, techniques to simplify recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.

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