The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale
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Description

Product Description

For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed.

In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni''s most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni''s appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni''s Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison ( Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color; 50 black-and-white photographs

Amazon.com Review

Judy Rodgers, chef-owner of San Francisco''s Zuni Cafe, has produced a true classic with The Zuni Cafe Cookbook. This book gives the cook and the reader two accessible temptations: to read from cover to cover, and to cook from cover to cover. One of the great voices in food writing today, Judy Rodgers truly stands shoulder-to-shoulder with any of the master food writers who have preceded and influenced her. Her writing is as delicious as the famous Zuni Roast Chicken with Bread Salad, as simple and elegant as the Zuni Cafe Caesar Salad.

While firmly anchored in the food sentiments of California, Rodgers explores the honest cuisine généreuse of France, Tuscany, Umbria, Sicily, Catalonia, and Greece. Her chapter "Small Dishes to Start a Meal" runs to 65 pages! Look for her Lentil-Sweet Red Pepper Soup with Cumin and Black Pepper, her Citrus Risotto, and her Tomato Summer Pudding. Be sure to try Short Ribs Braised in Chimay Ale, and Rabbit with Marsala and Prune-Plums. Chapters are devoted to eggs, starchy dishes, sausage and charcuterie, and the cheese course; you''ll also find all the basic chapters one might expect. Throughout, Gerald Asher provides insight into matching wines with foods.

Rodgers''s natural instinct is to share and to teach, and the instructional material in The Zuni Cafe Cookbook is like a deep-tissue massage, improving any cook''s posture and performance. Rodgers''s fine book invites both the novice and the experienced cook to delve deep into the heart of real food and real cooking. --Schuyler Ingle

From Publishers Weekly

Rodgers, chef-owner of the Zuni Cafe, cooks like a dream and writes like one, too. Both an extended tutorial and an autobiography in recipes, the book opens with a fascinating account of her formative experiences as a 16-year-old in Roanne, France, where she spent a year at a three-star restaurant taking reams of notes and occasionally peeling vegetables. The introduction is followed by a series of brief, thoughtful essays on the practice of cooking. While readers in the market for a few quick supper ideas might greet so much preamble with impatience not until the eighth chapter does she get around to some recipes most will appreciate her insistence on principles like "What to Think About Before You Start" and "Finding Flavor and Balance." In stunning detail, she explains how to salt a cod and cure a rabbit and brine a fowl and stuff a sausage. One would not be surprised to turn a page and find a description of how to slaughter a sheep. The book includes the recipes that have made her reputation, such as the Zuni Roast Chicken with Bread Salad, plus other fare from appetizers through dessert like Oxtails Braised in Red Wine and Shrimp Cooked in Romesco with Wilted Spinach. Unlike many chefs who style themselves as creative forces, Rodgers has a deep sense of how, as she puts it, "the simplest dish can recall a community of ideas and people." Rodgers''s cookbook embodies that ideal beautifully.
Copyright 2002 Cahners Business Information, Inc.

From Library Journal

Rogers has been running San Francisco''s Zuni Cafe for decades, and this book provides much insight into the restaurant and recipes for its best-known dishes. Much more than a souvenir collection of restaurant recipes, the volume is at times a philosophical treatise on how to eat and cook. Rogers begins with an introduction that describes how she became a chef and went to work at the cafe. Other sections, including "What To Think About BeforeYou Start," continue her leisurely pace and gentle instruction. Like Alice Waters, Rogers pays special attention to the quality of her ingredients and frequently calls for specialty goods to which not all cooks have easy access, but she''s never didactic. She wants her readers to pay attention to and respect their food. Extensive headnotes lead most recipes; new cooks may be overwhelmed by the amount of information and the sophisticated techniques, but experienced cooks will find every page worth reading. While not an essential purchase for public libraries with tight budgets and limited patron demand for cookbooks, this lovely book is highly recommended for extensive cookery collections. (Index and photos not seen.)-Devon Thomas, Hass MS&L, Ann Arbor, MI
Copyright 2002 Reed Business Information, Inc.

Review

"Bursting with wisdom from every page…Even if it only contained her influential manifesto on salting meats, The Zuni Cafe Cookbook would still be name-checked by countless working cooks as the one book they’d save from a burning kitchen."
Kevin Pang, AV Club

" The Zuni Café Cookbook was the best reviewed in 2002. The critics love Rodgers''s writing, some claiming that the introductory section alone should be required reading for anyone who ever wants to cook.... Rodgers has helped define California cuisine, and this cookbook captures it well."
Bookmarks, five star review

"This year''s best cookbook―the one people are still likely to be talking about, and cooking from, 20 years down the line.... Just opening this book up is like plunking down the needle on one of those old LP''s that tells you, on first listen, that you''ve made a friend you''re going to keep for the rest of your life."
New York Times

"Authenticity, roots, craft; recipes deft as short stories. If you''re buying only one, this is it."
Newsweek, "Year''s Ten Best in Food"

"This marriage of seasoned European sensibility and California café culture is the best of both worlds, and it''s the reason why you should rush out and buy this book."
Christopher Kimball, Cook''s Illustrated

"Perhaps more valuable than anything else in Judy Rodgers'' impressive The Zuni Café Cookbook is the wisdom of her detailed writings, present in recipes from a simple crostini to an elaborate multi-step braise. Rodgers'' understated sensibilities, borne of many years of cooking, illuminate the book''s creative composition and leave the reader with not just a great set of recipes, but with an education, too."
Fine Cooking

"Better than the cuisine, though, is the writing―and how many restaurant cookbooks can you say that about? Even the recipes are a joy to read."
Russ Parsons, Los Angeles Times

About the Author

Judy Rodgers (1956―2013) was chef and owner of the Zuni Café in San Francisco.

Gerald Asher is a lifelong devotee to wine. Wine editor of Gourmet for 30 years, he has been honored for his writing and work in the international wine trade. He holds the Order of the Mérite Agricole from the French government and is an inductee of California’s Vintners’ Hall of Fame.

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4.5 out of 54.5 out of 5
344 global ratings

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Top reviews from the United States

Love shoes!
3.0 out of 5 starsVerified Purchase
Great content, flimsy pages, printed oversees. NOT first edition nor first printing, as advertised.
Reviewed in the United States on November 18, 2019
The content of this book is excellent, with treasured recipes from Zuni Cafe, but the version that was delivered to me last week was printed in China, not "Printed in the USA" as shown on the "Look inside" photos of the book. It is obviously a reprint but this is not... See more
The content of this book is excellent, with treasured recipes from Zuni Cafe, but the version that was delivered to me last week was printed in China, not "Printed in the USA" as shown on the "Look inside" photos of the book. It is obviously a reprint but this is not clearly noted as it normally would be. The pages are very flimsy for such a large heavy book. I tracked down a vintage version that was indeed printed in the USA. The pages in the USA version are more sturdy. I was worried that the flimsy pages would tear with use.
29 people found this helpful
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JBG
1.0 out of 5 starsVerified Purchase
CHEAP REPRODUCTION OF ORIGINAL
Reviewed in the United States on June 28, 2020
In advertisement (above) it says First edition 2002. The date is correct, but the real First edition was printed in USA and pages are thick and cream colored. THIS WAS PRINTED IN CHINA and pages are so thin and slick as to be almost transparent and very unpleasant to... See more
In advertisement (above) it says First edition 2002. The date is correct, but the real First edition was printed in USA and pages are thick and cream colored. THIS WAS PRINTED IN CHINA and pages are so thin and slick as to be almost transparent and very unpleasant to handle. It comes under the original Norton imprint, but may be totally phony. So either shame on Norton for authorizing this, or more likely shame on Amazon for selling this imitation as the real thing
21 people found this helpful
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Dianne Dahl
5.0 out of 5 starsVerified Purchase
BEAUTIFUL BOOK!! READS LIKE A NOVEL!!
Reviewed in the United States on August 1, 2019
This was not what I expected, but delivered above and beyond! It''s like a cookbook that reads like a novel, it''s as if the author/chef is talking to me and teaching me along the way. What a pleasure! Only small negative is that not all the recipes have pictures. Only... See more
This was not what I expected, but delivered above and beyond! It''s like a cookbook that reads like a novel, it''s as if the author/chef is talking to me and teaching me along the way. What a pleasure! Only small negative is that not all the recipes have pictures. Only some of the recipes are shown in the book, that is one of the things I enjoy about my other cookbooks...........when the recipe is shown in the finished product. No points taken off for that, just a side comment.
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headbutler
5.0 out of 5 starsVerified Purchase
Judy Rodgers had a different approach to cooking --- a superior approach.
Reviewed in the United States on December 11, 2013
A few days ago I came across this headline in the New York Times: Judy Rodgers, Chef of Refined Simplicity, Dies at 57. “Refined Simplicity.” Does that phrase thrill you? I’ve never put the words together that way, but it’s everything I aspire to: getting to the... See more
A few days ago I came across this headline in the New York Times: Judy Rodgers, Chef of Refined Simplicity, Dies at 57.

“Refined Simplicity.” Does that phrase thrill you? I’ve never put the words together that way, but it’s everything I aspire to: getting to the core of whatever and manifesting it clearly and elegantly. It’s Orwell’s “prose like a windowpane,” Wittgenstein’s “Everything that can be said can be said clearly.” So although I had no idea who Judy Rodgers was — I’m not a foodie — I read her Times obituary.

Judy Rodgers, I learned, was major. As a kid, she was an exchange student in France, where she had the great good fortune to live with the Troisgros family, proprietors of the famous three-star restaurant Les Frères Troisgros. At Stanford, she studied art history. And might have done something with that if not for a second Hand of God moment: a meal at Chez Panisse. Soon, although she had no formal training, Alice Waters hired her as a lunch chef. A few restaurants later, she had her own kitchen at San Francisco’s Zuni Café.

Judy Rodgers didn’t do TV. Didn’t build an empire. Didn’t court fame at all, really. She just cooked. In 2003, Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. In 2004, she was named Outstanding Chef in America, beating Mario Batali, Tom Colicchio, Alfred Portale, and Nobu Matsuhisa. And although it took her a decade, she wrote every word of the 500 recipe book.

That star-bound trajectory is the stuff of legend, but this is the line that grabbed me: "Ms. Rodgers tasted sauces, dressings and combinations until she found exactly what she had in mind. Then she stuck with it. Many preparations stayed on her menu for years."

And with that, I was in love. For this is my grail: one good thing, perfected.

I learned more. Judy Rodgers was pencil-thin. She cooked in a uniform of her own: a sweater, a long skirt. She wore her hair piled on her head, anchored with #2 pencils. She was graceful, a dancer at the stove: “Good cooks have smooth motions. They have economy of movement, no wasted hand work.” Her ego was smaller than a truffle: “I’ve never thought of myself as having invented a single solitary dish. I’m just sort of the thing through which this food gets made.” And, again, she had total focus: “My guideline at this restaurant has always been I want only things here that I would love to have and the way I’d love to have them. If it doesn’t make me happy, then it’s false.”

Among the things she loved were Caesar salad, Bloody Marys, polenta, chocolate pot de crème and hamburger, freshly ground, served on a focaccia bun. But most of all, she was the queen of Roast Chicken. It was what you ordered the first time you went to Zuni. And then? “I have probably been to Zuni at least 25 or 30 times since Rodgers took over the formerly Southwestern restaurant in 1987,” a critic wrote, “and I have failed to order the chicken only twice.

What’s special about Zuni Cafe Roast Chicken? Rodgers only served small, organic, antibiotic-free chickens. (“It has to be small, so you have a high degree of skin-and-fat ratio to the lean muscle, and you can cook it hot and fast. With really big chickens, you don’t have the experience of the crispy skin in every bite.”) She sprinkled the bird with ¾ of a teaspoon of sea salt per pound of chicken and ground tellicherry black pepper. Then — plan ahead, home cooks! — she let the chicken cure for up to three days in the refrigerator. Finally, she cooked the chicken in an unusually hot oven, so it would begin to brown quickly. And about twenty minutes into the roasting process, she flipped the chicken. Complicated? Hardly.

The restaurant survives her. Her cookbook is a classic; every word reads true. How I wish she could read this.
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ChoptankJim
5.0 out of 5 starsVerified Purchase
One of the best cookbooks ever and that’s saying a lot
Reviewed in the United States on March 3, 2020
This is one of the best cookbooks ever. It stands up Michael Field’s Cooking School and Mastering the Art of French Cooking.
The recipes are wonderful and it is very instructive as well.
This is one of the best cookbooks I own.
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OneCoffeePlease
5.0 out of 5 starsVerified Purchase
Beautifully written - Articulate - Captures the spirit of a world class favorite restaurant
Reviewed in the United States on September 17, 2021
I’ve eaten at Zuni’s several times over the years and it has always been a favorite of mine. When I saw a cookbook based Zuni Cafe recipes, I had to snap it up. Let me begin by saying that I purchased the Kindle version; I can’t speak to issues with the... See more
I’ve eaten at Zuni’s several times over the years and it has always been a favorite of mine. When I saw a cookbook based Zuni Cafe recipes, I had to snap it up.

Let me begin by saying that I purchased the Kindle version; I can’t speak to issues with the published version. I noticed some other customers had a negative experience with the paper copies and I hope those issues have been resolved by now.

That being said, this book is a delight. It is articulate and very well written. You can really tell that the author put her heart into writing it. The backstories are charming. The techniques it teaches are written in such away that not only are they easy to understand, but it is also easy to understand the science behind those techniques.

The famous roasted chicken recipe is, of course, included. While the recipe and techniques are surprisingly simple, I can attest to the fact that the final result is surpassingly delicious.

One of the most memorable desserts I’ve had at Zuni Cafe is the blood orange sorbet. It was out of season when I lasted visited, and I was pretty disappointed because I wanted my wife to try it. While the recipe is not specifically included in the cookbook, the technique for preparing refreshing citrus-based sorbets of all types is spelled out. In fact, ice creams and granitas are also included.

This is one of my favorite cookbooks. It not only captures the spirit of San Francisco’s Zuni Cafe but also the spirit of California. It makes me wistfully homesick.

There is only one complaint that I have. It’s a real pet peeve of mine. I hate when a book does not include a table of contents that itemizes all the individual recipes. While there is an index, the contents do not have hyperlinks. The book’s actual table of contents is just broken down by food types or dish categories.

All that aside, this is a wonderful cookbook that I wholeheartedly recommend it.
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Dora L. Davison
4.0 out of 5 starsVerified Purchase
Zuni Cafe Cookbook
Reviewed in the United States on May 28, 2017
This book was exactly as described a compendium of recipes and cooking lessons. There was also a fair amount of the author''s history with food and the history of the Zuni Cafe. The only thing that I think that could have improved this book would have been more and larger... See more
This book was exactly as described a compendium of recipes and cooking lessons. There was also a fair amount of the author''s history with food and the history of the Zuni Cafe. The only thing that I think that could have improved this book would have been more and larger photographs. I love to see photos of the food and there weren''t any at least not in the Kindle edition.
19 people found this helpful
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nancy hanks
4.0 out of 5 starsVerified Purchase
Not For Beginners
Reviewed in the United States on September 5, 2016
This cookbook is mostly all right though not entirely. Since I am already a reasonably accomplished home cook with a professional chef son, I can follow Rodgers'' convoluted instructions without too much difficulty. But if I were a novice cook I would be entirely at sea.
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starlight
5.0 out of 5 starsVerified Purchase
Refreshingly different
Reviewed in the United Kingdom on October 3, 2010
When I received this book I flipped through it and my first emotion was disappointment: it features only a few pictures, and the recipes didn''t look as interesting and innovative as I''d hoped for a book about California cuisine, written by one of California''s greatest chefs...See more
When I received this book I flipped through it and my first emotion was disappointment: it features only a few pictures, and the recipes didn''t look as interesting and innovative as I''d hoped for a book about California cuisine, written by one of California''s greatest chefs (and California can showcase quite a few of those). Instead, it includes many French-style preparations and "Californicated" southern Italian staple dishes, most of which I already have the recipes for, being a great fan of Italian cuisine. That evening I had a chance to examine the book closer, and my initial disappointment quickly subsided. Judy Rodgers is a person with meticulous attention to detail, from explaining the cuts of meat best used for her stocks with regards to the flavor they produce, to describing the desired outcome of roasting (canned!) tomatoes in words which more than make up for the missing pictures of finished dishes. She doesn''t go for the easy option of substituting ingredients not readily available widely with the "least worst of" those conveniently pre-packed on supermarket shelves, but instead goes through great effort to "recreate" the flavor of the original, and often very local, ingredient(s) at home. It''s a bit of an effort for the home cook, and quite a few of her dishes are best left to prepare on weekends and holidays where one is likely to have more time for cooking, although many others are quick enough to prepare for a weekday supper. Great emphasis is put on the selection of the freshest, highest quality (organic) produce available from farmers'' markets. To keep this short, this book is for the dedicated home cook who refuses to settle for second best; the one who doesn''t sacrifice flavor and texture for convenience. (Judy''s suggestion to reduce portion sizes rather than the amount of butter used to prepare a dish must be seen in this context, if the reader wants to remain objective and fair in this crazy world of worship for all products reduced in something.) Cooking techniques are equally important to Judy Rodgers; some of those she uses at times are not traditional to a certain dish, and thus give it a new and exciting character without the need to add (often expensive) fairy dust. Judy encourages her readers to be creative and give dishes the occasional change of make-up: Even the most lovingly prepared dish can lose its appeal when served too often in the same manner; be inventive and feel free to use vegetables and pulses with a similar consistency for those in the ingredients list, if that''s what you happen to have in your store cupboards and fridge/freezer. This is a "waste not, want not" chef, and suggestions are given what to do with, for example, braising liquids that are not served with the ready-cooked dish, or the meats used to make stocks. Interesting to read for me was also Judy''s story at the beginning of the book: It''s an account of what made Judy Rodger''s the chef she is now (and the Zuni Cafe the Zuni Cafe, I guess), and the road she traveled to get to this point. The "Notes" section that follows the recipe section could prove most important for many home cooks: Judy gives invaluable tips on how to select, store, and treat ingredients before and after cooking. The Zuni Cafe Cookbook is a purchase that I will cherish; I feel that it will prove well worth the money spent on it. :-)
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Paul
3.0 out of 5 starsVerified Purchase
Unless you have a fetish for cookery books like myself, then don''t buy
Reviewed in the United Kingdom on July 12, 2014
Unless you have a fetish for cookery books like myself, then don''t buy. It''s got some great recipes and having visited the cafe on a trip a couple of years ago, I know how great the food turns out. But It lacks pictorial content.
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SJ1
5.0 out of 5 starsVerified Purchase
Great cookbook.
Reviewed in the United Kingdom on February 4, 2018
Fantastic cook book, really interesting. Not a typical recipe book, for those really interested in exploring different ways of cooking in depth.
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S. Arturi
5.0 out of 5 starsVerified Purchase
one of the best cookery books written in English
Reviewed in the United Kingdom on June 28, 2015
one of the best cookery books written in English. inspirational, modern, clever, lots to learn from. This woman did have an amazing, impeccable taste (RIP)
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Diana Lampe
5.0 out of 5 starsVerified Purchase
Zuni
Reviewed in the United Kingdom on November 12, 2014
This famous book is an inspiration. there are many recipes I will try.
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The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale

The popular Zuni 2021 Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant outlet sale