Farallon
Farallon
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. This handsome volume–as stunning as the restaurant itself–is packed with tips from the chef, techniques to simplify recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.
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Much more than a cookbook, this is the ultimate sourcebook from America’s seafood specialists. Favorite recipes range from appetizers such as Crab Cakes and Stuffed Grape Leaves to entrees like Bluefish with Almond Tomato Sauce, Swordfish in a Rosemary Lime Sauce and Haddock Escabeche with Carrots.
Vegetarians and non-vegetarians alike will love the smoke-infused simplicity of these easy to make, meatless recipes.