Sierra Mar Cookbook: Post Ranch Inn
by Craig Von Foester
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Book Summary Information
Author: Craig Von FoesterPhotographer: Patrick Tregenza
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-09-22
ISBN: 1586858599
Number of pages: 264
Publisher: Gibbs Smith
Book Reviews of Sierra Mar Cookbook: Post Ranch Inn
Book Review: A Passion for Gourmet Cooking
Summary: 5 Stars
"You can learn so much about food just by listening to people from different cultural backgrounds talk about their food memories...what you hear is about the soul of their food, not its science." ~ Chef Craig von Foester
The Sierra Mar Cookbook features recipes from the #1 Hotel Restaurant in California. The ever-changing menu features a fusion of French, Mediterranean and Asian culinary influences. The pictures alone produce a sense of awe and are beyond inspirational.
The unique style of this cookbook displays six intriguing menu options that represent six evenings at Sierra Mar:
Local Farmers Markets & Perfect Timing
Monterey Bay Salmon, Taste Memory & Total Utilization
Tomatoes, Terroir & the Artistry They Inspire
Preserves, Marmalades & Capturing Flavors that Sustain Us
Black Truffles, Shellfish & Pondering the Soul of Food
Slow Braising of Flavors & Big Sur Chanterelles, a Rustic Spirit of Taste
It seems rare for a cookbook to have the variety of stunning scenic pictures and it leaves you longing to visit this restaurant. A slopping field of flowers melts into a perfectly pink sunset in one picture and in another waves dash against the rocks.
Recipes that looked especially tempting include:
Salad of Grilled Black Mission Figs, Bitter Greens and Bleu de Haut Jura Cheese with a Port Reduction
Pancetta-Wrapped Sika Venison Loin with Pistachio Puree, Huckleberry Sauce and Pumpkin Dumplings
Butternut Squash Ravioli with Sage-Pecan Brown Butter
Composed Main Lobster Salad with Satsuma Mandarins, Hearts of Palm and Basil Oil
(the colors are gorgeous and look very tropical)
Grilled Rib-Eye Steak with Crispy Potato Cake and Oyster Mushroom Cambazola Compote
Ceylon Tea - Glazed Salmon with Hoisin-Braised Bacon and Pea Tendril Salad
Throughout the book there are step-by-step technique pictures with descriptions so you can learn how to slice potato gaufrettes. A section of "basic recipes" introduces you to Brioche, Pate Brissee, Champagne Vinaigrette, Fig Jam, Red Wine Syrup and Fines Herbes.
If you are looking to impress someone with recipes that will create an intoxicating culinary experience, I can't think of any cookbook that compares to this one! The pictures are stunning and the flavors are complex and have comforting seasonal appeal.
100 Stars!
~The Rebecca Review
Author of Seasoned with Love: A collection of
best-loved recipes inspired by over 40 cultures
Summary of Sierra Mar Cookbook: Post Ranch Inn
Ranked as the #1 Hotel Restaurant in California by Zagat Surveys March 2006, Sierra Mar is located on the property of the Post Ranch Inn, Big Sur California. Sierra Mar's daily changing menu fuses Asian, French and Mediterranean influences under the direction of Executive Chef Craig vonFoerster. Craig believes the difference between good and average food is sometimes a minute detail. He feels the motivation and care for really great food must come from within. The restaurant features an innovative, four course, prix fixe menu, which changes daily. By utilizing organic, seasonal fare the menu is ingredient driven and instinctive thus resulting in a spontaneous culinary experience. With close access to regional and Big Sur local farmers, meals showcase the terroir of the land with a respectful energy.The Sierra Mar Cookbook not only shares wisdom, but techniques and insightful musings that have inspired the a-la-minute award-winning Sierra Mar style Chef Craig and his staff have created during his eight-year residency as executive chef.
The Sierra Mar experience includes not only award winning food but also a breathtaking view of the Pacific coastline as seen through the dining room's exquisite floor-to-ceiling windows. Sierra Mar has the fortunate distinction of being known for great cuisine and a world class wine cellar. Since its inception in 1992, the restaurant has received a vast amount of accolades, awards and recognition for the depth and uniqueness of the wine program, including the Grand Award from the Wine Spectator every year since opening.
Chef Craig vonFoerster, is a published contributor in One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook and The Small Luxury Hotels of the World Cookbook. He was also included in the San Francisco Bay area's top restaurant guide, San Francisco Cuisine 2006. This is his first book.
The Post Ranch Inn Awards include:
2006 Gold List, Conde Nast Traveler
January 2006
2006 Conde Nast Johansens
Most Excellent Inn In the USA
#1 U.S. Resort Hotel
#1 U.S. Resort Hideaway
Andrew Harper's Hideaway Report
September, 2005
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