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Artfully designed and lavishly photographed, The Farallon Cookbook showcases fifty of Mark Franz's signature "coastal cuisine" recipes, carefully adapted for the serious home cook. The recipe titles are as exciting as the food itself: Champagne-Baked Oysters with Braised Leeks and Truffle Cream, Bonito-Crusted Whole Yellowtail Snapper with Spicy Chinese Black Bean Sauce and Saffron Noodles.

More than simply a seafood cookbook, you'll find land-based starters like Squab Breast Terrine with Shiitake Duxelles and Seared Foie Gras as well as impressive entrees of Braised Veal Cheeks with Lobster Tails, Cauliflower Puree, and Lobster Sauce. Unlike other restaurant cookbooks, each recipe is desighed to be prepared in the average kitchen and offers expert information to assist the reader with more complicated techniques.

Farallon's renowned pastry chef Emily Luchetti has included a selection of her favourite luscious sweets, providing the perfect ending to a glorious meal. Cocoa Profiteroles with Toasted-Almond Ice Cream, Candied Almonds, and Chocolate Sauce and Truffled Crème Brûlée - dessert is no afterthought here.

With stunning visual images of the food and the mesmerizing interiors of the restaurant itself, plus Mark's dedication to using only the freshest ingredients available, the Farallon Cookbook is a decadent feast for the eyes as well as the palate.

The Farallon Cookbook is available at the restaurant, or may be ordered by calling
1-800-722-6657 or by fax 1-800-663-5714.

Published by Chronicle Books, San Francisco.


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