Boulevard: The Cookbook
by Nancy Oakes, Pamela Mazzola, Lisa Weiss
List Price:
Our Price: $26.99
You Save: $23.01 (46%)
Availability: Usually ships in 1-2 business days
Buy Used: from $15.41 (click here)
Category: Book
See more book details and other editions
Book Summary Information
Author: Lisa Weiss, Nancy Oakes, Pamela MazzolaEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-10-01
ISBN: 1580085539
Number of pages: 256
Publisher: Ten Speed Press
Book Reviews of Boulevard: The Cookbook
Book Review: List of Recipes
Summary: 5 Stars
This is not a review, but just a list of the recipes for your reference...
The recipes are broken down into:
- Salads
- Soups
- Starters
- Fish
- Poultry and Game
- Meat
- Desserts
SALADS:
- Endive and Heirloom Apple Salad (Applewood-smoked bacon, candied pecans, and creamy montgomery cheddar dressing)
- White Asparagus Salad with "Crunchy" Poached Farm Egg (fresh porcini, pamesan fonduta, and serrano ham)
- Mediterranean Mussels with Panzanella and Arugula (fennel confit and soft saffron aioli)
- Warm Medjool Dates Stuffed with Goat Cheese (blood oranges, pistachios, pomegranate, bitter greens, and blood orange vinaigrette)
- Carpaccio of Fresh Hearts of Palm, Cucumberes, and Summer Truffles (ricotta salata and banyuls vinaigrette)
- Salt-Roasted Bosc Pear and Roquefort Salad (toasted walnut relish, port vinaigrette, and lollo rossa lettuce)
SOUPS:
- Cauliflower Soup with Maine Lobster
- White Corn Soup (little crab cake "Souffles")
- Roasted Ratatouille Soup with White Beans and Serrano Ham
- Braised Chestnut Soup (apple cream and crispy duck confit)
- Provencal Fish Soup (herb-roasted jumbo prawns, bouillabaisse relish and aioli)
- Artichoke Soup (artichoke hearts, marcona almond and mint pesto)
STARTERS:
- Dungeness Crab Cakes (asparagus, lemon vinaigreete, and crab salad)
- Black Truffle Pappardelle (Shaved black truffled and parmesan beurre fondue)
- Pan-Seared Monterey Calamari (fresh dungeness crab legs and oven-roasted tomatoes)
- Fried Green Tomato and Crispy Hama Hama Oyster "BLT," (tartar sauce and green tomato vinaigrette)
- Goat Cheese and Truffle Ravioli (pine nut pesto, basil and tiny fava pesto, roasted tomatoes, white asparagus and truffles)
- Trio of Tuna Tartares (jalapeno and ginger, spicy red chile, shiitake, and white soy)
- Seared Sea Scallop (fesh shelling beans, lomo embuchado, smoked Spanish paprika)
- Sand Dabs Stuffed with Lobster (artichoke confit, parsley beurre fondue)
- Maine Lobster Tail with John Desmond's Black Pudding (potato mousseline, fennel and leek relish, blood orange jus)
- Pan-Seared Foie Gras (bosc pear confit, almond pain perdue, sherry vinegar reduction, and assorted salts and peppers)
- Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms (kabocha squash puree and asian pear, thyme and Spanish sherry relish)
- Glazed Sweetbreads in Potato Crust (chanterelle mushrooms and red wine reduction)
- Pan-Roasted Mediterranean Rouget Barbet (melted eggplant, shrimp and basil beignets, heirloom tomato carpaccio)
FISH:
- California White Sea Bass Roasted with Olives and Basil (potatoes crushed with garlic, chiles, and arugula, tomato vinaigrette)
- Pan-Roasted Halibut Fillets and Cheeks (Fresh morel mushrooms, spring vegetables, green garlic pesto, and morel mushroom jus)
- Pan-Roatsed Wild King or Ivory Salmon (potato bacon, and watercress cake, shaved apple and fennel salad, cider sauce, and mustard vinaigrette)
- Roasted True Cod (tomato gratin, pancetta and baby spinach salad, pine nut relish)
- Pan-Roasted Black Bass (Santa Barbara Spot Prawns, Cauliflower "Risotto")
- Crispy-Skinned Onaga (braised shellfish mushrooms and fresh hearts of palm)
- Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado (fresh coriander risotto and green almonds)
- Spiny Lobster Paella (with a pot of steamed clams and chorizo)
POULTRY AND GAME:
- Buttermilk-Brined Fried Little Chickens (mashed potatoes, gravy, and cream biscuits)
- Roasted Poussin with Spicy Corn Bread Stuffing (andouille gumbo sauce)
- Pot-Roasted Guinea Hens (twice-cooked potatoes with garlic mousseline, warm arugula and olive salad with glazed walnuts)
- Pan-Roasted California Pheasant Breast (spring onions, prunes in armagnac, braised bascon, savoy spinach, and lisa's potato pancakes)
- Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon (celery root puree and calvados sauce)
- Pan-Roasted Squab (hazelnut pancakes, grape and kumquat relish, foie gras sauce)
- Rabbit Two Ways (legs fried in a parmesan crust and roasted loins wrapped in Smithfield County "prosciutto," fava beans, English peas, and mint)
MEAT:
- Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta (white and green beans with garlic confit, pork-porcini juc)
- Cider-Brined Berkshire Pork Loin Chop (bacon, pomegranate, and pistachio relish, shaved brussels sprouts, and cider jus)
- Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic (potato risotto)
- Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese (roasted fingerling potatoes, tomatoes, sage, pancetta, and arugula)
- Veal, Veal, Veal (roasted tenderloin, veal osso buco, and veal cheek ravioli)
- Fire-Roasted Angus Beef Filet (sweet white corn and chanterelles, blue cheese fritters, and heirloom tomatoes)
- New York Strip Roasted in an Herbed Salt Crust (creamed morels with aged Madeira on Toast)
- "Steamship" Short Ribs Bourguignon
- New Year's Eve Venison Chop "Rossino": Venison, foie gras, toast, creamed spinach, truffle sauce, and shaved black truffled
DESSERTS:
- Whole-Apple Crisp (Rum raisin ice cream, cider caramel sauce)
- Chocolate Cherry Short (old fashioed vanilla ice cream and cherries jubilee)
- Majari Chocolate Truffle Tart with Salted Caramel Ice Cream
- White Chocolate-Banana Cream Pie
- Carrot Cake with Cream Cheese Filling (candied walnut ice cream, cream cheese ice cream, carrot sorbet)
- Heather Hot's Lemon Meringue Icebox Cake
- Bittersweet Chocolate Cake (caramel corn ice cream and caramel sauce)
- Chocolate Temptation (chocolate panna cotta, chocolate toffee crunch)
- vanilla, vanilla, vanilla (creme brulee, bavarian timbale, ice cream sandwich)
Summary of Boulevard: The Cookbook
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building ?a survivor of the 1906 earthquake ?with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it's impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced regional American cooking. In BOULEVARD, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Watercress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chefs' wise and unapologetically opinionated cooking notes, BOULEVARD answers the long-running demand for a dialogue with the creative team behind the restaurant's enduring popularity.Nancy Oakes and Pamela Mazzola opened the doors of Boulevard in San Francisco in 1993, and fans have been waiting ever since for just this cookbook. A bigger and better payoff for all that patience is hard to imagine. Boulevard glows on a table top like burnished gold, and suggestions of epic meals seep out from beneath its covers. "We cook because we love to feed people and also because we love the process of cooking," the authors explain in their opening statement. "We don't think for a minute we've invented a new cuisine or discovered a new approach to cooking--only a never-ending quest for what's delicious."
The structure of the book is as classic as many of the underlying cooking techniques--Salads, Soups, and Starters give way to chapters on Fish, Poultry and Game, Meat, and Desserts. A central dish surrounded by its sides or segments renders several recipes per page, making this a book of careful perusal. Mediterranean Mussels with Panzanella and Arugula, for example, gives us recipes for panzanella, the Italian bread salad, for the mussels' poaching medium, a fennel confit, saffron sauce, and arugula salad. Among the soups you'll find White Corn, Roasted Ratatouille, Braised Chestnut, Provencal Fish, and Artichoke Soup as well as the dozen side recipes that help elevate each dish. Ingredients are carefully delineated, followed by chefs' notes, kitchen and shopping notes (how to buy the best scallops, for example), then the cooking method for each piece of the flavor puzzle. Some cooking experience is necessary. There are some challenging dishes between these pages. But new cooks should not shy away. Boulevards establishes a level of culinary rigor to which the best cooks can aspire.
If you can find the main ingredient, Glazed Veal Sweetbreads in Potato Crust with chanterelles and a red wine sauce is a standout appetizer. Pan Roasted Halibut Fillets and Cheeks takes full advantage of morel mushrooms and crisp spring vegetables. Don't miss the Buttermilk-brined Fried Little Chickens with cream biscuits, a trip South for Cornish game hens. Beef shortribs are elevated to new heights with "Steamship" Short Ribs Bourguignon. You might want to finish with Bittersweet Chocolate Cake with caramel corn ice cream and caramel sauce. In each and every case the main theme is flavor, the attack is simple, the effect totally satisfying and elegant.
Nancy Oakes and Pamela Mazzola have distilled between the covers of Boulevard their years of combined efforts in the commercial kitchen, translating for the home kitchen. Their friendship, good humor, and fierce determination to achieve the best flavors imaginable tumble out of these pages. --Schuyler Ingle
Culinary Arts & Techniques Books
Book Subjects
- Arts & Photography
- Biographies & Memoirs
- Business & Investing
- Children's Books
- Comics & Graphic Novels
- Computers & Internet
- Cooking, Food & Wine
- Entertainment
- Gay & Lesbian
- Health, Mind & Body
- History
- Home & Garden
- Horror
- Law
- Literature & Fiction
- Mystery & Thrillers
- Nonfiction
- Outdoors & Nature
- Parenting & Families
- Professional & Technical
- Reference
- Religion & Spirituality
- Romance
- Science
- Science Fiction & Fantasy
- Sports
- Teens
- Travel
Most talked about in Culinary Arts & Techniques Books
Semi-Homemade Money-Saving Slow-Cooking: 128 Quick-to-Cook Mealsby Sandra Lee
Wiley; Published: 2009-10-19; Paperback; Book
Best price: $4.79
Price in other shops:
New Classic Family Dinnersby Mark Peel
Wiley; Published: 2009-09-28; Hardcover; Book
Best price: $4.99
Price in other shops:
Garde Manger, Study Guide: The Art and Craft of the Cold Kitchenby The Culinary Institute of America
Wiley; Published: 2008-01-22; Paperback; Book
Best price: $13.13
Price in other shops:
Haley's Hintsby Graham Haley, Rosemary Haley
NAL Trade; Published: 2004-01-06; Paperback; Book
Best price: $3.00
Price in other shops:
Cooking Essentials for the New Professional ChefVan Nostrand Reinhold; Published: 1996-09; Hardcover; Book
Best price: $69.00
The Bride and Groom's First Cookbookby Abigail Kirsch
Doubleday; Published: 1996-01-01; Hardcover; Book
Best price: $1.75
Price in other shops:
Anheuser-Busch Cookbook: Great Food, Great Beerby Editors of Sunset Books
Oxmoor House; Published: 2007-12-26; Paperback; Book
Best price: $3.99
Price in other shops:
In the Green Kitchen: Techniques to Learn by Heartby Alice Waters
Clarkson Potter; Published: 2010-04-06; Hardcover; Book
Best price: $14.98
Price in other shops:
Betty Crocker's New Choices For Two (Betty Crocker Home Library)by Betty Crocker Editors
Betty Crocker; Published: 1995-09-05; Paperback; Book
Best price: $1.62
Price in other shops:
Discovering Foodby Helen Kowtaluk
Bennett & Mcknight Pub Co; Published: 1982-07; Hardcover; Book
Best price: $20.29
Price in other shops:
Similar Books and other products
The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeriaby Nancy Silverton, Matt Molina, Carolynn Carreno
Knopf; Published: 2011-09-27; Hardcover; Book
Best price: $17.74
Price in other shops:
Michael Mina: The Cookbookby Michael Mina, JoAnn Cianciulli
Bulfinch; Published: 2006-11-01; Hardcover; Book
Best price: $19.98
Price in other shops:
Eleven Madison Park: The Cookbookby Daniel Humm, Will Guidara
Little, Brown and Company; Published: 2011-11-11; Hardcover; Book
Best price: $26.18
Price in other shops:
Under Pressure: Cooking Sous Videby Thomas Keller
Artisan; Published: 2008-10-15; Hardcover; Book
Best price: $45.22
Price in other shops:
Happy in the Kitchen: The Craft of Cooking, the Art of Eatingby Michel Richard
Artisan; Published: 2006-08-30; Hardcover; Book
Best price: $23.50
Price in other shops:
Ad Hoc at Homeby Thomas Keller
Workman Press; Artisan; Published: 2009-11-06; Hardcover; Book
Best price: $22.97
Price in other shops:
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurantby Judy Rodgers
W. W. Norton & Company; Published: 2002-09-23; Hardcover; Book
Best price: $24.95
Price in other shops:
Bouchonby Thomas Keller
Artisan; Published: 2004-11-15; Hardcover; Book
Best price: $29.18
Price in other shops:
Terra: Cooking from the Heart of Napa Valleyby Hiro Sone, Lissa Doumani
Ten Speed Press; Published: 2000-12-01; Hardcover; Book
Best price: $12.95
Price in other shops:
Mustards Grill Napa Valley Cookbookby Cindy Pawlcyn, Brigid Callinan
Ten Speed Press; Published: 2001-10; Hardcover; Book
Best price: $22.96
Price in other shops: