Farallon by Emily Luchetti
The Very Best of San Francisco Seafood Cuisine

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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.

About Emily Luchetti

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Paul Moore is a San Francisco-based photographer whose work has been published worldwide. He lives 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 photographerMark 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.
Published August 1, 2001 by Chronicle Books. 256 pages
Genres: Cooking. Non-fiction

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Franz, executive chef and co-owner of famed San Francisco restaurant Farallon, begins his eponymous cookbook with a series of confessions. He eschews recipes. His servers have nervous fits when he&

Nov 05 2001 | Read Full Review of Farallon: The Very Best of Sa...

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