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The Sourdough Bread Bowl Cookbook: For Parties, Holiday Celebrations, Family Gatherings, and Everyday Meals

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The Sourdough Bread Bowl Cookbook: For Parties, Holiday Celebrations, Family Gatherings, and Everyday Meals Cover

 

Synopses & Reviews

Publisher Comments:

For decades, tens of thousands of visitors to San Francisco's famed Fisherman's Wharf have enjoyed the sublime taste of crusty sourdough bread bowls filled with piping hot chowder. As the popularity of this culinary treat grew, so did the many creative uses of San Francisco Sourdough Bread Bowls--from beautiful party centerpieces filled with luscious dips to chic edible settings for salads, appetizers, entries, desserts, and so much more. To answer the question, "How do I get started?" gourmet chef John Vrattos and best-selling food writer Lisa Messinger have created an easy-to-follow, fun-to-use cookbook that provides all the answers. John and Lisa first guide the reader through the process of carving out a bread bowl. Whether you're using sourdough or pumpernickel, and whether your loaf is out-of-the-oven fresh or store-bought, you'll learn the secret of making a bowl that is both beautiful and functional. From there, John and Lisa offer dozens and dozens of sumptuous kitchen-tested recipes, ranging from well-loved traditional dishes such as San Francisco's famed Clam Chowder to the innovative Warm 12-Layer Baja Shrimp Taco Dip. Included in each recipe chapter is a dish specially developed by one of San Francisco's top restaurant chefs. You'll enjoy the creations of Steven Scarabosio, executive chef of Fisherman's Wharf's legendary Scoma's; Jay Veregee of the prestigious Tadich Grill, San Francisco's oldest eatery; and many more talented individuals who have been inspired by Sourdough Bread Bowl cookery. Whether you're hosting a Super Bowl party, having the family over for dinner, or simply cooking up an intimate supper for two, make your event a little more special with "The SanFrancisco Sourdough Bread Bowl Cookbook." John Vrattos is a gourmet cook who has been in the sourdough bread business for over twenty-five years, working for the world's top producers of sourdough breads. John is a recipient of the exclusive Antonin Careme culinary medal awarded by the San Francisco's Chef Association of the Pacific Coast. John and his family reside in San Francisco's Bay area.

Synopsis:

Gourmet chef John Vrattos and bestselling food writer Lisa Messinger guide the reader through the process of carving out a bread bowl and filling it with dozens and dozens of recipes. Includes dishes specially developed by San Francisco's top chefs.

Product Details

ISBN:
9780757001499
Author:
Vrattos, John
Publisher:
Square One Publishers
Author:
Messinger, Lisa
Subject:
Stuffed foods (Cookery)
Subject:
Entertaining - Party Planning
Subject:
Courses & Dishes - Appetizers
Subject:
Courses & Dishes - Bread
Subject:
Cookery (Sourdough)
Subject:
Cooking and Food-Breads
Publication Date:
20041031
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
148
Dimensions:
7.56x7.52x.39 in. .55 lbs.

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Dishes and Meals » Appetizers and Hors d'oeuvres
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Special Occasions » Entertaining
Metaphysics » Healing

The Sourdough Bread Bowl Cookbook: For Parties, Holiday Celebrations, Family Gatherings, and Everyday Meals New Trade Paper
0 stars - 0 reviews
$14.95 In Stock
Product details 148 pages Square One Publishers - English 9780757001499 Reviews:
"Synopsis" by , Gourmet chef John Vrattos and bestselling food writer Lisa Messinger guide the reader through the process of carving out a bread bowl and filling it with dozens and dozens of recipes. Includes dishes specially developed by San Francisco's top chefs.

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