Description
In 1993, Boulevard Restaurant (San Francisco) opened in a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake. Since then it has grown to become an iconic and award winning restaurant. In Boulevard: The Cookbook, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Watercress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. Every recipe is prefaced by the chefs' notes. Hardcover book.
Measurements: Approximately 12 x 9 inches.
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