The Foreign Cinema Cookbook: Recipes and Stories Under the Stars

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Product Details

Price
$40.00
Publisher
ABRAMS
Publish Date
Pages
304
Dimensions
8.9 X 11.0 X 1.3 inches | 4.0 pounds
Language
English
Type
Hardcover
EAN/UPC
9781419729041

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About the Author

Gayle Pirie and John Clark are the chef-owners of Foreign Cinema. In 2010, Pirie was inducted into Les Dames d'Escoffier International. The couple have published two previous books; they live in Berkeley, California, with their two children.

Reviews

"Clear your bookshelf for this epic epicurean masterpiece. The symbiotic relationship of food, drink, and the movies represents the world's best chance for a happy ménage à trois, and The Foreign Cinema Cookbook is definitive in its breadth, scope, and creativity. You could live without it, but you won't live well!"--Steven Soderbergh, Academy Award-winning director
"Gayle Pirie and John Clark make food that is nuanced, gutsy, bright, sassy, and lively--perfectly conceived for the beloved San Francisco indoor-outdoor wonder of a restaurant, Foreign Cinema. Here they share their impressive, deeply flavorful repertoire and show off their admirable cooking chops."--David Tanis, author of David Tanis Market Cooking
"Finally, a cookbook that has it all: great visual beauty, recipes that make one want to book every lunch and dinner for a week at the restaurant, passion on every page, and groundbreaking San Francisco history. I love this book." --Jeremiah Tower, James Beard Award-winning chef
"If this book doesn't make you salivate, well then, nothing will--earthy recipes, gorgeous photos, and the story of one of San Francisco's best and most interesting restaurants. The Foreign Cinema Cookbook is truly a feast!"--Paula Wolfert, five-time James Beard Award-winning cookbook author
"This is a beautiful, generous, and approachable book for the home cook. Gayle Pirie and John Clark use a light hand to create big flavors. The spice rubs, marinades, and dressings are worth the price of admission to this culinary theater in the Mission, providing welcome relief from stuffy, tweezer-laden restaurant tomes that intimidate rather than inspire."--Joyce Goldstein, James Beard Award-winning chef and author of The Mediterranean Kitchen