Accessories

• The San Francisco Chronicle Cookbook Volume II
• The San Francisco Chronicle Cookbook

Editorial Reviews

Product Description:
Internationally known as one of the most magnificent farmers’ markets in the world, the San Francisco Ferry Plaza Farmers’ Market has inspired this gorgeous illustrated market companion. The perfect guide and cookbook — no matter where you live — ;each page celebrates the abundant seasonal produce grown by local organic and specialty-crop farmers along with more than 100 fresh, remarkably easy-to-assemble recipes. Organized by season, the book details the availability of products at the market and offers advice on choosing, storing, preparing, and freezing items. A foreword by Alice Waters, the history of the market, and vivid color photos throughout bring this farm fresh market guide to life.

Customer Reviews

Beautiful cookbook for vegetables by Diva Denise
This is a spectalarly colorful cookbook with innovative tasty recipes for items found at a Farmer’s Market. I use it all the time. Excellent.

A must-have for Bay Area and beyond by Married …with Dinner
The subtitle’s “A Comprehensive Guide to Impeccable Produce Plus Seasonal Recipes”, but it’s oh-so-much more than that. Filled with recipes culled from dozens of cookbooks, plus personal interviews with favorite farmers and purveyors… a must-have for Bay Area residents and a fantastic gift for anyone who loves San Francisco.

a great resource by Cerentha Harris
What a great resource. I had to read this book for work and I now cook from it all the time.

Mouth-watering by Jennifer A. Wickes
“The San Francisco Ferry Plaza Farmers’ Market Cookbook” is filled with fabulous photographs, appetizing recipes and excellent tips about seasonal fruits, vegetables, herbs, meats, cheese, eggs and fish!

Peggy Knickerbocker has done an excellent job at researching seasonal foods and the San Francisco Ferry Plaza Farmers’ Market! She is a food and travel writer that has written for Gourmet, Food & Wine, San Francisco Chronicle, Los Angeles Times and Saveur.

Christopher Hirsheimer is a photographer whose work has appeared in Saveur, as well as cookbooks written by Lidia Bastianich, Rick Bayless, Julia Child and Jacques Pepin.

California is a state bursting with flavor. In such a large state, virtually anything can grow there. Kiwifruits, rice, wine, olives, tomatoes, corn, strawberries and much more! The influx of other cultures help infuse their produce and culinary contributions.

Excellent recipes in this book are: Avocado and Grapefruit Salad with Frisee, Fried Zucchini Blossoms, Shaved Raw Asparagus with Lemon Vinaigrette and Roasted Halibut with Braised Artichokes and Potatoes.

This entire book reminds me of my previous life in California where food never tasted fresher. Where ingredients are fresh, recipes are simple, yet the result was sophisticated and intoxicating.

Great book!

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