California Herb Cookery from the Ranch House Restaurant

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Edwin House Pub., 1996 - Cooking - 272 pages
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Alan Hooker and friend Beatrice Wood have produced a masterful record of fifty years of ground breaking California cuisine with over recipes covering all aspects of the great art of cooking with herbs. Hooker, known as the grandfather of California cuisine, taught Child, Puck, and Waters and made herbs popular in restaurant cooking. Liberal with butter, cream, and other tasty ingredients he cooked for the gourmet pallet in home kitchens. Woods drawings made when she was years old are saucy, irreverent, and naughty. They capture the atmosphere of the restaurant and love of good food.

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Contents

Introduction 1
14
Sauces 1 Condiments
35
BRANDY SAUCE
42
CAvIAR CAPER
54
ORANGE CREAM FILLING
60
Dressings
87
ALMOND MAPLE DREsSING 100
Eggs 107
RED SNAPPER wITH BDRAGE SAUCE 146
SCAMPI ALASSIO 152
LoBsTER THERMADOR 158
Beef 197
201
Lamb 219
PoR1 HAwA11AN 233
Venison 241

Vegetables 113
3 1
Desserts 251
Copyright

About the author (1996)

Hooker established the Ranch House Restaurant in Ojai.

Bibliographic information