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The Farallon Cookbook
The Very Best of San Francisco Seafood Cuisine

By Mark Franz
By Lisa Weiss
By Emily Luchetti
By Paul Moore

The Farallon Cookbook 
Since Farallon opened in San Francisco's theater district in 1997, patrons of this critically acclaimed restaurant from across the country have given its innovative "coastal cuisine" rave reviews. Now, executive chef and co-owner Mark Franz has compiled the recipes that have taken the culinary world by storm.

The Farallon Cookbook takes serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or Rosemary Seared Prawns with Saffron Risotto. Seafood is not Mark's only specialty. He's also famous for his succulent Braised Veal with Lobster Tails and savory Roasted Quail Stuffed with Armagnac Laced Prunes. This handsome volume—as stunning as the restaurant itself—is packed with tips from the chef, techniques to simplify the recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.

Mark Franz is the executive chef and co-owner of Farallon. He was the executive chef of the renowned Stars restaurant for over ten years before opening Farallon. He lives in the San Francisco Bay Area.

Lisa Weiss is a food writer who specializes in recipe development testing. She writes for publications such as Cook's Illustrated and Cooking Light and makes her home in the Bay Area.

Emily Luchetti is the executive pastry chef at Farallon and spent seven years as pastry chef at Stars restaurant. She has authored two books, Stars Desserts and Four Star Desserts. She lives in the Bay Area. Paul Moore is a San Francisco based photographer whose work has been published worldwide.

Paul Moore is a San Francisco-based photographer whose work has been published worldwide. He lives in the Bay Area.

 

Buy the Book!

 

The Farallon Cookbook
The Very Best of San Francisco Seafood Cuisine
By Mark Franz
By Lisa Weiss
By Emily Luchetti
By Paul Moore
Chronicle Books, 2001
9-3/8 x 11 in; 256 pp;
$40.00 Hardcover
ISBN 0811829197
Information provided by the publisher.

 

The Farallon Cookbook

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This page created April 2002


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