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A James Beard Foundation 2022 Cookbook Hall of Fame Inductee
One of Food & Wine's 35 Best Cookbooks of All Time, According to Chefs
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."
A James Beard Foundation 2022 Cookbook Hall of Fame Inductee
One of Food & Wine's 35 Best Cookbooks of All Time, According to Chefs
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."
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
About the Author-
Judy Rodgers (1956—2013) was chef and owner of the Zuni Café in San Francisco.
Reviews-
Starred review from July 29, 2002 Rodgers, chef-owner of the Zuni Café, 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.
September 15, 2002 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
Russ Parsons;Los Angeles Times
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.
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W. W. Norton & Company
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