The Zuni Cafe Cookbook

by Judy Rodgers

ISBN-10: 0393020436
ISBN-13: 9780393020434
Region: USA
Publisher: W. W. Norton
Publication Date: September, 2002
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Recipe Index

Recipesort icon Page Rating
A Lesson in Sausage-Making 420
0
Aïoli 289
0
Air Dried Beef with Butter Lettuce & Coriander Vinaigrette 92
0
Air-Dried Beef & Fuyu Persimmons with Extra-Virgin Olive Oil & Balsamic Vinegar 93
0
Air-Dried Beef with Fromage Blanc & Greens 94
0
Anchovy Mayonnaise 288
0
Antipasto of Salami, Idiazabal, & Celery-Walnut-Dried Fig Relish with Grappa 89
0
Apple Crostata with Zante Grapes 495
0
Apricot Crostata with Almonds 497
0
Artichoke Caponata 103
0
Arugula Salad with Cucumbers, Radishes, Cracker Bread, Feta, & Mint 149
0
Arugula Salad with Raw Sweet Corn & Sweet 100 Tomatoes 148
0
Asparagus & Rice Soup with Pancetta & Black Pepper 166
0
Baked Artichokes with Onions, Lemons, Black Olives, and Mint 256
0
Basic Rich Tart Dough, & two variations 480
0
Beef & Onion Gratin with Tomatoes, or le Miroton 389
0
Beef Broth with Marrow Croûtons & a Truffled Egg 160
0
Beef Carpaccio, & Four Ways to Serve It 129
0
Beef Stock 63
0
Berry Granita 468
0
Berry Sorbet 468
0
Boiled Dungeness Crab 314
0
Boiled Kale 162
0
Boiled Kale on Toast 162
0
Boiled Kale with Eggs, Fried or Poached 163
0
Bosc Pears with Fennel, Fresh Walnuts, Parmigiano-Reggiano, & Balsamic Vinegar 107
0
Braised Fennel 255
0
Braised Peas with Onions, Sage, & Pancetta 251
0
Brandied Cherries 280
0
Brandied Fruit 279
0
Brandied Red Currants 281
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Brasato 373
0
Brouillade aux Orties 184
0
Brouillade aux Oursins 183
0
Butter Lettuce with Oranges, Avocado, & Shallot Vinaigrette 143
0
Buttermilk Mashed Potatoes 233
0
Carol’s Pickled Onions 271
0
Carpaccio with Celery Leaf Salsa Verde 132
0
Carpaccio with Crispy Artichoke Hearts & Parmigiano-Reggiano 132
0
Carpaccio with Fried Potatoes & Truffles 133
0
Carpaccio with Lemon & Olive Oil 130
0
Celery Leaf Salsa Verde 295
0
Chard & Onion Panade with Fontina 227
0
Chard with Lemon Oil 248
0
Charred Eggplant with Bottarga 102
0
Chicken Bouillabaisse 348
0
Chicken Braised with Figs, Honey, & Vinegar 350
3.333335
Chocolate Pots de Crème 499
0
Choosing, Storing, & Serving Oysters 74
0
Chopped Lemon Bagna Cauda 308
0
Citrus Risotto 196
0
Connie & Maryanna’s Chimichurri 298
0
Coppa & Warm Parslied Potato Salad with Roasted Peppers 90
0
Coppa with Catherine’s Celery Root 91
0
Corn-Shrimp Bisque 170
0
Cornmeal Biscotti 478
0
Creamed Corn 253
0
Crostini 121
0
Crostini with Bean Purée & Sardines in Chimichurri 124
0
Crostini with Charred Sweet 100 Tomatoes & Basil Vinegar 123
0
Crostini with Egg Salad, Rosemary-Pickled Peppers, & Smoked Proscuitto 125
0
Crostini with Fava-Egg Salad & Smoked Trout 125
0
Crostini with Grilled Foie Gras, & a few favorite garnishes 125
0
Crostini with Salt Cod Brandade & Chard with Lemon Oil 124
0
Crostini with Smashed Shelling Beans, Giblet-Mushroom Sauce, & Greens 124
0
Crumbly Hazelnut Picada 305
0
Double-Crusted Blueberry or Blackberry Tart 492
0
Dough “with a little flake” 483
0
Dried Beans 263
0
Dried Figs in Red Wine 282
0
Drunken Raisins 282
0
Duck Braised with Red Wine & Prunes 352
0
Duck Confit 429
0
Duck, Quail, Squab, Guinea Hen, or Rabbit Stock 67
0
Eggs Baked in Restes 184
0
Eggs Cooked in Spicy Tripe Stew, or Veritable Uova in Trippa 186
0
Endive & Fuyu Persimmon Salad with Pecans 153
0
Espresso Granita with Whipped Cream 474
0
Esquiexada 330
0
Fagioli all’Uccelletto 265
0
Farro & Tomato Salad with Basil & Anchovies 105
0
Farrotto with Dried Porcini 199
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Fish Fumet 68
0
Foie Gras en Terrine 436
0
Foie Gras Pearà  Sauce 312
0
Four-Minute Egg Gribiche 291
0
Fresh Shelling Beans 262
0
Fried Eggs in Bread Crumbs 178
0
Fried Figs with Whipped Cream, Raspberries, & Honey 459
0
Frittata 180
0
Frittata with Fideus & Tomato Sauce 181
0
Fruit Crostatas 494
0
Fruit Granita & Sorbet 460
0
Gésiers Confits 434
0
Graisserons 440
0
Green Olive-Lemon Relish 301
0
Grilled Artichokes 244
0
Grilled Asparagus with Pistachio Aïllade 98
0
Grilled Broccoli Rabe 247
0
Grilled Eggplant 241
0
Grilled Radicchio 246
0
Grilled Squab 364
0
Grilled Zucchini or Summer Squash 243
0
Guinea Hen Breast Saltimbocca 357
0
Hashed Sweet Potatoes 239
0
Homemade Lemon-Infused Olive Oil 285
0
Honeydew Melon Granita 473
0
House Cured Pork Chop & Tenderloin with Guidlines for Other Cuts of Pork, Chicken, Turkey, & Duck 400
0
House Salt Cod Brandade 331
0
House Salt Cod Chowder with Fennel, Saffron, Onions, & Cracker Bread 333
0
House-Cured Salt Cod 328
0
Kale Pappa & Kale Farinata 163
0
La Garbure Landaise 169
0
Lamb Stock 65
0
Lamb’s Lettuce with Raw Asparagus, Pistachios, & Parmigiano-Reggiano 145
0
Lattice-Topped or Double-Crusted Sweet Cherry Tart 493
0
Leg of Lamb with Lavender 399
0
Leg of Lamb with Mustard 399
0
Leg of Lamb with Rosemary & Garlic 399
0
Lemon Granita 471
0
Lemon Mayonnaise 288
0
Lemon Sorbet 471
0
Lentil-Sweet Red Pepper Soup with Cumin & Black Pepper 167
0
Lentils Braised in Red Wine 267
0
Long-Cooked Romano Beans 250
0
Madeleine’s Omelette with Mustard Croûtons & Beaufort Cheese 174
0
Mandarins & Dates Stuffed with Mascarpone, Pomegranates, & Pistachios 457
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Marinated Roasted Beets & Truffled Beets 240
0
Martha’s Spà¤tzle 220
0
Melting Marrow Gremolata 296
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Minutina Salad with Vegetable Confetti & Coriander Vinaigrette 146
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Mixed Lettuces & Greens with Garlic Chapons 139
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Mixed Lettuces with Mandarins, Hazelnuts, & Hazelnut Vinaigrette 140
0
Mixed Lettuces with Roasted Cherries, Hazelnuts, & Warm Saint-Marcellin 142
0
Mock Crème Fraîche 286
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Mock Porchetta 408
0
Monkfish Braised with White Beans, Fennel, & Tomato 326
0
Mozzarella & Corn-Stuffed Squash Blossoms & Sweet 100 Tomatoes 113
0
Nectarine Sorbet 470
0
New Year’s Eve Gougères with Arugula, Bacon, & Carol’s Pickled Onions 116
0
Onion Frittata with Balsamic Vinegar 180
0
Onion Soup with Tomato & a Poached Egg 159
0
Onions, Fennel, & Zante Grapes 114
0
Open-Faced Apple or Pear Tart 489
0
Orange Sorbet 472
0
Orange-Currant Scones 479
0
Orange-Olive Tapenade 304
0
Oranges with Rosemary Honey 456
0
Oxtail Braised in Red Wine 377
0
Pappa al Pomodoro 164
0
Pasta alla Carbonara 210
0
Pasta with Braised Bacon & Roasted Tomato Sauce 205
0
Pasta with Corn, Pancetta, Butter, & Sage 201
0
Pasta with Giblet-Mushroom Sauce 214
0
Pasta with Preserved Tuna & Pine Nuts 211
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Pasta with Sardines & Tomato Sauce 208
0
Pasta with Spicy Broccoli & Cauliflower 203
0
Peach Crostata 498
0
Peaches in Muscat Wine 501
0
Pencil Asparagus, Onions, & Nasturtiums 113
0
Piccolo Fritto 108
0
Pickled Glasswort 274
0
Plum Sorbet 470
0
Polenta 190
0
Polenta Hash 193
0
Polenta with Fresh Corn 191
0
Porcini Pearà  Sauce 311
0
Pork Sausage 424
0
Portobello Mushrooms with Extra-Virgin Olive Oil, Lemon, & Mock Crème Fraîche 95
0
Pot-au-Feu 385
0
Preserved Lemon-Caper Butter 309
0
Preserved Lemons or Limequats 275
0
Prosciutto & Melon in Sambuca 82
0
Prosciutto & White Rose Nectarines with Blanched Almonds 84
0
Prosciutto with Chestnuts in Sage Oil 85
0
Prosciutto with Warm Roasted Figs & Hazelnut Picada 83
0
Prune-Plum or Apricot Tart 490
0
Prunes & Cranberries in Tea 279
0
Prunes in Black Tea 278
0
Prunes Preserved Three Ways 277
0
Quail & Sausage Braised with Grapes 361
0
Rabbit Mixed Grill 416
0
Rabbit Rillettes 442
0
Rabbit Sausage 426
0
Rabbit with Marsala & Prune-Plums 414
0
Radicchio, Onions, & Lemon or Orange Slices 112
0
Radicchio, Onions, & Portobello Mushrooms with a Deep-Fried Egg 113
0
Raw White Asparagus & Porcini Mushrooms with Hazelnuts, Parmigiano-Reggiano & White Truffle Oil 96
0
Red Onion Pickles 270
0
Rich Balsamic Mayonnaise 289
0
Rich Pork Stock 61
0
Risotto with Wild Rice, Squash, & Wild Mushrooms 197
0
Roast Chicken Salad with Peppers, Pine Nuts, Olives, & Bitter Greens 346
0
Roast Leg of Lamb 394
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Roasted Applesauce & Savory Apple Charlotte 260
0
Roasted Fingerling Potatoes 236
0
Roasted Guinea Hen with Bay Leaves, Madeira, & Dates 355
0
Roasted or Grilled Quail, & Marinated Grilled Quail 359
0
Roasted Pepper Relish 302
0
Roasted Polenta 192
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Roasted Squab 363
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Roasting Spring Lamb Legs 398
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Rosemary-Grilled Chicken Livers & Bacon with Balsamic-Onion Marmalade Toasts 127
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Rosemary-Pickled Gypsy Peppers 273
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Rosemary-Roasted Potatoes 235
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Sage & Onion Polenta 192
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Sage & Onion Polenta Gratin 192
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Sage Grilled Cheese 115
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Sage Pesto 307
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Salami with Raw Favas, Mint, & Manchego Cheese 87
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Salmon cooked with Flageolets, Bacon, & Red Wine 324
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Salmorigano, or Salmoriglio 299
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Salsa Verde 292
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Salsa Verde with Parsley & One Other Pungent Herb 294
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Salt Cod Carpaccio 331
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Salt-Roasties 237
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Sand Dabs with Onions, Lemon Slices, & Fresh Sage 114
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Sand Dabs with Shallots, Sea Beans, & Sherry Vinegar 317
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Sauce Mignonette 79
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Savory Apple Charlotte 261
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Savory Onion Tart with Apples & Bacon 120
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Savory Onion Tart with Saffron, Tomato, Anchovies, & Olives 119
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Sea Bass with Leeks, Potatoes, & Thyme 322
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Shellfish Fumet & Shellfish Essence 172
0
Short Ribs Braised in Chimay Ale 383
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Shortcake with Summer Fruit 475
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Shredded Radicchio with Anchovy Vinaigrette, Bread Crumbs, & Sieved Egg 150
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Shrimp Cooked in Romesco with Wilted Spinach 334
0
Skirt Steak & Hanger Steak 368
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Skirt Steak or Hanger Steak & White Bean Sandwich 370
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Slow-Scrambled Eggs with Bottarga, & Variations 182
0
Smoked Prosciutto with Spiced Zante Grapes & Fennel 87
0
Sorrel & Onion Panade 230
0
Spiced Prunes 278
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Spiced Zante Grapes 276
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Spicy Squid Stew with Red Wine & Roasted Peppers 338
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Squid, Chickpeas, & Sweet 100 Tomatoes 114
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Standing Rib Roast of Pork 403
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Stracciatelle in Broth with Sorrel 158
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Strawberry Granita 466
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Strawberry Sorbet & Strawberry Balsamic Sorbet 467
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Sugar Snap Boats 252
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Summer Onion Panade with Tomatoes 230
0
The Zuni Hamburger 366
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Three Onion Panandes: Chard, Sorrel, & Tomato 227
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To Butterfly & Grill Quail 360
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To Marinate Grilled Butterflied Quail 361
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Toasted Almond Panna Cotta with Saba 500
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Toasted Bread Crumb Salsa 297
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Tomato Coulis 287
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Publishers Information

About The Zuni Cafe Cookbook

Publisher Web Link: http://books.wwnorton.com/

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.” (http://books.wwnorton.com/)

Author Information

About Judy Rodgers

Author Web Link: http://www.zunicafe.com/

Judy Rodgers has been at Zuni Café since 1987 as chef and co-owner. She was a very lucky exchange student at Les Frères Troisgros in Roanne, France in the early seventies. It was then that she fell in love with cooking and the world of restaurants.

Billy West opened Zuni Café in 1979, with a huge heart and exactly ten thousand dollars. In the early years, the restaurant consisted of a narrow storefront with a creaky mezzanine, roughly one quarter of its current size. To capitalize on the neighboring and highly visible corner cactus shop, (where Billy had been a partner, until it became clear cactus sales wouldn’t support three partners), he hand-plastered the walls and banquettes of his new space to give it a southwestern adobe-look. He chose the name Zuni, after the native American tribe, and decided to offer mostly simple and authentic Mexican food, drawing inspiration from Diana Kennedy’s cookbooks. A Weber grill was an important early investment, and was rolled on to the back sidewalk for each day’s service. Next came an espresso machine, which doubled as a stove since you could scramble eggs with the milk steamer. The waiters made this dish, to order. Barely two years later, Billy hired Vince Calcagno to help run his struggling café, when helping to run the café meant managing the books and entire front of house operations. Vince occasionally called friends to help cook when Billy was understaffed in the kitchen. (I received one of those calls and recall a frantic, but happy evening of making countless Caesar Salads, harvesting sizzling croutons from an undersized and overworked toaster oven, which was tethered to the single kitchen outlet with a daisy chain of extension cords.) But, ever resourceful and passionate, Billy and Vince made a success of the improbable restaurant. By 1986, Zuni had absorbed the adjacent storefront, and spilled into the former cactus shop.

When Billy and Vince, now partners in the business, asked me to be chef in 1987, the restaurant was very busy and well-respected. The food was delicious; milk-steamer eggs had gone away and there was an indoor grill and exhaust system. The menu still had a vaguely Mexican bent and the most popular dish was the made-to-order Caesar Salad. I accepted the job. I was confident that the owners’ affection for France and Italy, and for traditional food, would sanction lots of experimentation, and change. I told Billy and Vince that we really needed a brick oven, and within a few months there was a 12- by 8-foot hole in the middle of the main dining room, decorated with plenty of bright yellow caution tape.

That brick oven ushered in a litany of dishes—and, one fateful afternoon when I was feeling overworked, under the weather, and debating what to cook in the brick oven that night, I floated an idea with Billy and Vince.

"Why not just roast a chicken? A whole chicken, to order. People could share it. It would be delicious out of that oven and simple. I bet people would go for it." People did go for it. We never stop apologizing for the wait, but we just can’t roast enough chickens, fast enough. Juggling up to 19 birds, and their bread salads, on about twelve not-very-accessible square feet of oven deck is a feat. W.W. Norton & Company, 2002

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