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Boulevard: The Cookbook
| Our Price |
$ 44.00
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| Retail Value |
$ 50.00 |
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| You Save |
$ 6.00 (12%) |
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| Item Number |
464054 |
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Item Description...
Overview
A collection of recipes from the celebrated San Francisco eatery presents a selection of seventy-five recipes from the restaurant's award-winning chef, with dishes that combine an artful French influence with the best of regional culinary traditions and feature an array of favorite main courses, along with innovative side dishes. 30,000 first printing.
Publishers Description
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it's impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced regional American cooking. In BOULEVARD, 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. With every recipe prefaced by the chefs' wise and unapologetically opinionated cooking notes, BOULEVARD answers the long-running demand for a dialogue with the creative team behind the restaurant's enduring popularity.
NANCY OAKES is the chef and co-owner of Boulevard in San Francisco. Her experience in the culinary world spans three decades, including opening the highly successful L’Avenue. Today, she is one of the most celebrated chefs in America. Nancy lives in the San Francisco Bay Area, California with her husband, Bruce Aidells. |
Item Specifications...
Pages 256
Dimensions: Length: 1.2" Width: 9" Height: 12.25"
Weight: 3.6 lbs.
Binding Hardcover
Release Date Oct 1, 2005
Publisher Ten Speed Press
ISBN 1580085539
EAN 9781580085533
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Availability 3 units.
Availability accurate as of May 26, 2012 08:54.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | Skip the cookbook, just eat at the restaurant May 4, 2008 |
| I've had this cookbook for 2 years. I have only been able to muster cooking the creamed spinach (this recipe is in the liner notes, throw-away section). Everything else would take days or skills/equipment that I don't have. I've kept it only because it looks impressive on the shelf. The restaurant is awesome. So, I'll just stick with that. | | | | book quality Jan 12, 2008 |
| the book was in poor quality when we recieved it.it would have been better to purchase it at a book store near by. | | |  | Great cookbook Oct 25, 2007 |
| In response to the negative reviews stating that it takes an army of chefs to execute the menues: It is true that completing an entire menu would be rather dounting, but as is mentioned in the introduction, just pick one, maybe two items from the menu and replace the rest with recipes that you are familiar and comfortable with. So far I have made the potato cakes (potato, watercress wraped in bacon). Absolutely marvelous with a grilled steak. The fingerling potatoes roasted with tomatoes, garlic and cream are sensational. Basic roast chicken is a great match. The cider brined pork chops also were very good. My next project will be the lamb chop stuffed with broccoli rabe | | |  | Wonderful: A cook's cookbook! Jan 18, 2007 |
| Wonderful tips, perspective and techniques. Definitely not for the beginner or a "semi-homemade" type of chef. Besides being an inspirational cookbook, it is also very nice on the coffee table ... lots of fun to page through. Written in a very honest, personal style. I love the glossary and tips on where to buy certain products. The only downside is that it is a little expensive and would be great to have a few more recipes. | | | | Nany Oakes is a Goddess! Jun 14, 2006 |
| It is sad for me to see so many "bad" reviews for this wonderful cookbook; I think Nancy Oakes and her crews have done a fabulous job in sharing her delicious recipes. Grand it I have just started cooking for less than a year, sometimes the recipes are challenging and overwhelming but with patient I was able to follow the recipes and cooked wonderful meals with it. The gig for me has been grazing the farmer markets and seafood stores every Saturday for the ingredients to cook from this book for my family, so far I have done more than ten of her recipes, and let me tell you, they are all fabulous. Cheers to Nancy for sharing! | | | Write your own review about Boulevard: The Cookbook
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