Weir Cooking in the City - by Joanne Weir (Paperback)

Book Synopsis

The American city food scene is thriving. In urban neighborhoods across the country you can find intriguing restaurants, ethnic and farmers' markets, and artisanal breads and cheeses. Using her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the incredible tastes they will find there, showing them where to source top-quality ingredients and how to re-create delicious local flavors at home.

With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes--from Parmesan Flan to Silver-Roasted Salmon with Sweet-Hot Relish to Double Chocolate Ice Cream with Dried Cherries--created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Accompanied by wine suggestions from wine expert Tim McDonald and filled with mouth-watering photographs, Weir Cooking in the City is the ideal guide to effortless entertaining. From creating a dinner party of small plates to a simple but sophisticated post-theater meal, from bustling neighborhood markets to Joanne's welcoming kitchen, this excursion into city cuisine will inspire home chefs everywhere to explore the unique styles and flavors of urban cooking.

Review Quotes

"Publishers Weekly" Weir's recipes are lusty and unpretentious, emphasizing fresh, seasonal ingredients, and her lucid writing makes seamlessly accessible the few that are more complex....She pays special attention to the blending of sweet, salty, sour, and bitter, and the result is magical.

Alice Waters Chef, Chez Panisse, and author of "Chez Panisse Cafe Cookbook" As a cook, as a teacher, and as an author, Joanne Weir has never strayed from her firm and unassailable convictions that cooking should be pure and simple and that ingredients should be pure and fresh.

Madeleine Kamman Author of "The New Making of a Cook: The Art, Techniques, and Science of Good Cooking" Joanne inherited a long past of work in the kitchen from her European and American grandmothers. The love she has for her work is visible in everything she does.

About the Author

Joanne Weir is an award-winning author, cooking teacher, and chef. She cooked for five years at Chez Panisse and has studied with Madeleine Kamman. She is the host of the popular public television series Weir Cooking in the Wine Country. Her new series, Weir Cooking in the City, begins in spring 2004. Weir was awarded the first International Association of Culinary Professionals' Cooking Teacher of the Year Award of Excellence in 1996. Her books From Tapas to Meze, You Say Tomato, and Joanne Weir's More Cooking in the Wine Country were nominated for James Beard Awards. She lives in San Francisco.