A compendium of recipes from the beloved San Francisco staple, renowned chef Judy Rodgers serves up a generous catalog of the restaurant's tried and true dishes. Learn what makes a risotto silky smooth and the subtle differences between a good soup stock and a great one.

Featuring hundreds of recipes for simple, yet sophisticated dishes such as beef carpaccio with fried potatoes and truffles, watercress salad with beets and walnut-mascarpone crostini, shortcake with summer fruit, and the famous Zuni roast chicken.

Hard cover with color photographs throughout.

Edition: 2002.

Condition: Gently used

Measures ~10"x8.5". 547 pages.