Foreign Cinema Cookbook: Recipes and Stories Under the Stars

Foreign Cinema is a San Francisco restaurant that opened in 1999 and is known for its sweeping atrium and North African, California-Mediterranean menu. Chef-owners Gayle Pirie and John Clark have released a book with 125 signature dishes, including brunch favorites, cocktail hour snacks, and dinner entrees. The book includes instructions for blending spice staples like Ras el Hanout and offers home cooks a chance to recreate the restaurant's dishes in their own kitchens.

\n Format: Hardback
\n Length: 304 pages
\n Publication date: 15 May 2018
\n Publisher: Abrams
\n

Foreign Cinema, a culinary pioneer, opened its doors in 1999 in the Mission District of San Francisco, transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark's award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen.

Foreign Cinema, a culinary pioneer, opened its doors in 1999 in the Mission District of San Francisco, transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark's award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen.

\n Weight: 1772g\n
Dimension: 230 x 287 x 32 (mm)\n
ISBN-13: 9781419729041\n \n