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Farallon: The Very Best of San Francisco Seafood Cuisine
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 will take 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.
256 pages, Hardcover
First published August 1, 2001
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About the author
Emily Luchetti
9 books4 followersEmily Luchetti, executive pastry chef at Farallon and Waterbar Restaurants in San Francisco, is recognized around the world for her award-winning sweet creations. With five cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delectable, exotic and innovative end to their meal.
Emily has been executive pastry chef at Farallon since 1997 when the restaurant opened. She has been executive pastry chef of Waterbar since it’s opening in 2008. Her history with Farallon and Waterbar’s co-owner Mark Franz spans more than 20 years when they were both part of the opening team of Stars Restaurant in San Francisco. It was at Stars that Emily began her Bay Area cooking career as a line cook, working her way up to lunch chef and eventually stoking her passion for desserts. She was named executive pastry chef at Stars in 1987, a position she held through July 1995. During that time Emily was also the co-owned StarBake, a retail bakery, with Jeremiah Tower.
Emily has written many cookbooks: Stars Desserts (HarperCollins, 1991), Four Star Desserts (HarperCollins, 1995), A Passion for Desserts (Chronicle Books, 2003), and A Passion for Ice Cream (Chronicle Books, 2006). She created the dessert recipes for The Farallon Cookbook (Chronicle Books, 2000). Her first two books were rereleased as Classic Stars Desserts in 2007. Her latest book is The Fearless Baker (Little, Brown and Company, 2011).
Since the debut of her first book, Emily has passionately taught baking to dessert lovers across the country so that people can obtain the same enjoyment she does from creating something with her hands and providing delectable treats to others to savor. Fundamental to her passion for baking is the belief that desserts increase the social experiences and interactions of friends and family as they linger around the table. Emily Luchetti and her recipes appear regularly in national newspapers and magazines and she has been featured on numerous news programs and The Food Network’s The Ultimate Kitchen, Sweet Dreams, Cookin’ Live with Sara Moulton, Sara’s Secrets and The Martha Stewart Show. She was the co-host of the PBS Series The Holiday Table.
Emily graduated from Denison University in 1979 with a BA in Sociology. Following graduation, she attended the New York Restaurant School and worked in various New York establishments (including David Leiderman’s Manhattan Market and The Silver Palate), building her resume and sharpening her culinary skills prior to moving to the Bay Area. She currently resides in Sausalito.
In addition to the James Beard Award, Emily received honors including the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award and the 2003 Food Arts Magazine Silver Spoon Award. In 2009 The San Francisco Chronicle named her one of 20 Visionary Chefs in the Bay Area. She is currently Vice Chair of The James Beard Foundation.
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Emily has been executive pastry chef at Farallon since 1997 when the restaurant opened. She has been executive pastry chef of Waterbar since it’s opening in 2008. Her history with Farallon and Waterbar’s co-owner Mark Franz spans more than 20 years when they were both part of the opening team of Stars Restaurant in San Francisco. It was at Stars that Emily began her Bay Area cooking career as a line cook, working her way up to lunch chef and eventually stoking her passion for desserts. She was named executive pastry chef at Stars in 1987, a position she held through July 1995. During that time Emily was also the co-owned StarBake, a retail bakery, with Jeremiah Tower.
Emily has written many cookbooks: Stars Desserts (HarperCollins, 1991), Four Star Desserts (HarperCollins, 1995), A Passion for Desserts (Chronicle Books, 2003), and A Passion for Ice Cream (Chronicle Books, 2006). She created the dessert recipes for The Farallon Cookbook (Chronicle Books, 2000). Her first two books were rereleased as Classic Stars Desserts in 2007. Her latest book is The Fearless Baker (Little, Brown and Company, 2011).
Since the debut of her first book, Emily has passionately taught baking to dessert lovers across the country so that people can obtain the same enjoyment she does from creating something with her hands and providing delectable treats to others to savor. Fundamental to her passion for baking is the belief that desserts increase the social experiences and interactions of friends and family as they linger around the table. Emily Luchetti and her recipes appear regularly in national newspapers and magazines and she has been featured on numerous news programs and The Food Network’s The Ultimate Kitchen, Sweet Dreams, Cookin’ Live with Sara Moulton, Sara’s Secrets and The Martha Stewart Show. She was the co-host of the PBS Series The Holiday Table.
Emily graduated from Denison University in 1979 with a BA in Sociology. Following graduation, she attended the New York Restaurant School and worked in various New York establishments (including David Leiderman’s Manhattan Market and The Silver Palate), building her resume and sharpening her culinary skills prior to moving to the Bay Area. She currently resides in Sausalito.
In addition to the James Beard Award, Emily received honors including the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award and the 2003 Food Arts Magazine Silver Spoon Award. In 2009 The San Francisco Chronicle named her one of 20 Visionary Chefs in the Bay Area. She is currently Vice Chair of The James Beard Foundation.
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