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Book Information
A James Beard Foundation 2022 Cookbook Hall of Fame Inductee



For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed.


In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond
recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself."
Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."


Book ID Asin: B00IFX1L0W
Book Title: The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Book Author: Judy Rodgers
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $21.37
Book Format Name: Hardcover
Book Format Price: $22.49
Book Price: $26.71
Book Category: Kindle Store, Kindle eBooks, Cookbooks, Food & Wine and unknown Book Rating: 422 ratings
Book Product Detail
ASIN ‏ : ‎ B00IFX1L0W
Publisher ‏ : ‎ W. W. Norton & Company (September 17, 2002)
Publication date ‏ : ‎ September 17, 2002
Language ‏ : ‎ English
File size ‏ : ‎ 9146 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 787 pages
Best Sellers Rank: #520,650 in Kindle Store (See Top 100 in Kindle Store)
#155 in California Cooking, Food & Wine
#233 in Gastronomy Essays (Kindle Store)
#274 in Culinary Arts & Techniques (Kindle Store)
Customer Reviews:
4.6 out of 5 stars 422 ratings
unknown
Book Review
Name: OneCoffeePlease
Rating: 5.0 out of 5 stars
Title: Beautifully written - Articulate - Captures the spirit of a world class favorite restaurant
Date: Reviewed in the United States 🇺🇸 on September 17, 2021
Review: I’ve eaten at Zuni’s several times over the years and it has always been a favorite of mine. When I saw a cookbook based Zuni Cafe recipes, I had to snap it up.

Let me begin by saying that I purchased the Kindle version; I can’t speak to issues with the published version. I noticed some other customers had a negative experience with the paper copies and I hope those issues have been resolved by now.

That being said, this book is a delight. It is articulate and very well written. You can really tell that the author put her heart into writing it. The backstories are charming. The techniques it teaches are written in such away that not only are they
easy to understand, but it is also easy to understand the science behind those techniques.

The famous roasted chicken recipe is, of course, included. While the recipe and techniques are surprisingly simple, I can attest to the fact that the final result is surpassingly delicious.

One of the most memorable desserts I’ve had at Zuni Cafe is the blood orange sorbet. It was out of season when I lasted visited, and I was pretty disappointed because I wanted my wife to try it. While the recipe is not specifically included in the
cookbook, the technique for preparing refreshing citrus-based sorbets of all types is spelled out. In fact, ice creams and granitas are also included.

This is one of my favorite cookbooks. It not only captures the spirit of San Francisco’s Zuni Cafe but also the spirit of California. It makes me wistfully homesick.

There is only one complaint that I have. It’s a real pet peeve of mine. I hate when a book does not include a table of contents that itemizes all the individual recipes. While there is an index, the contents do not have hyperlinks. The book’s actual
table of contents is just broken down by food types or dish categories.

All that aside, this is a wonderful cookbook and I can wholeheartedly recommend it.

Name: headbutler
Rating: 5.0 out of 5 stars
Title: Judy Rodgers had a different approach to cooking --- a superior approach.
Date: Reviewed in the United States 🇺🇸 on December 11, 2013
Review: A few days ago I came across this headline in the New York Times: Judy Rodgers, Chef of Refined Simplicity, Dies at 57.

“Refined Simplicity.” Does that phrase thrill you? I’ve never put the words together that way, but it’s everything I aspire to: getting to the core of whatever and manifesting it clearly and elegantly. It’s Orwell’s “prose like a windowpane,
” Wittgenstein’s “Everything that can be said can be said clearly.” So although I had no idea who Judy Rodgers was — I’m not a foodie — I read her Times obituary.

Judy Rodgers, I learned, was major. As a kid, she was an exchange student in France, where she had the great good fortune to live with the Troisgros family, proprietors of the famous three-star restaurant Les Frères Troisgros. At Stanford, she studied
art history. And might have done something with that if not for a second Hand of God moment: a meal at Chez Panisse. Soon, although she had no formal training, Alice Waters hired her as a lunch chef. A few restaurants later, she had her own kitchen at
San Francisco’s Zuni Café.

Judy Rodgers didn’t do TV. Didn’t build an empire. Didn’t court fame at all, really. She just cooked. In 2003, Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. In 2004, she was named Outstanding Chef in America,
beating Mario Batali, Tom Colicchio, Alfred Portale, and Nobu Matsuhisa. And although it took her a decade, she wrote every word of the 500 recipe book.

That star-bound trajectory is the stuff of legend, but this is the line that grabbed me: "Ms. Rodgers tasted sauces, dressings and combinations until she found exactly what she had in mind. Then she stuck with it. Many preparations stayed on her menu for
years."

And with that, I was in love. For this is my grail: one good thing, perfected.

I learned more. Judy Rodgers was pencil-thin. She cooked in a uniform of her own: a sweater, a long skirt. She wore her hair piled on her head, anchored with #2 pencils. She was graceful, a dancer at the stove: “Good cooks have smooth motions. They
have economy of movement, no wasted hand work.” Her ego was smaller than a truffle: “I’ve never thought of myself as having invented a single solitary dish. I’m just sort of the thing through which this food gets made.” And, again, she had
total focus: “My guideline at this restaurant has always been I want only things here that I would love to have and the way I’d love to have them. If it doesn’t make me happy, then it’s false.”

Among the things she loved were Caesar salad, Bloody Marys, polenta, chocolate pot de crème and hamburger, freshly ground, served on a focaccia bun. But most of all, she was the queen of Roast Chicken. It was what you ordered the first time you went to
Zuni. And then? “I have probably been to Zuni at least 25 or 30 times since Rodgers took over the formerly Southwestern restaurant in 1987,” a critic wrote, “and I have failed to order the chicken only twice.

What’s special about Zuni Cafe Roast Chicken? Rodgers only served small, organic, antibiotic-free chickens. (“It has to be small, so you have a high degree of skin-and-fat ratio to the lean muscle, and you can cook it hot and fast. With really big
chickens, you don’t have the experience of the crispy skin in every bite.”) She sprinkled the bird with ¾ of a teaspoon of sea salt per pound of chicken and ground tellicherry black pepper. Then — plan ahead, home cooks! — she let the chicken
cure for up to three days in the refrigerator. Finally, she cooked the chicken in an unusually hot oven, so it would begin to brown quickly. And about twenty minutes into the roasting process, she flipped the chicken. Complicated? Hardly.

The restaurant survives her. Her cookbook is a classic; every word reads true. How I wish she could read this.

--- SoupGate-Win32 v1.05
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