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BAY WOLF RESTAURANT COOKBOOK Larry Goldman, Lauren Lyle, Michael Wild
US $14.94
ApproximatelyS$ 19.20
Condition:
“Tight binding with clean interior, minor shelf wear to dust jacket. Minor wrinkling to spine ends.”
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $5.97 (approx S$ 7.67) USPS Media MailTM.
Located in: Fernley, Nevada, United States
Delivery:
Estimated between Wed, 23 Jul and Tue, 29 Jul to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:224569971058
Item specifics
- Condition
- Very Good
- Seller Notes
- “Tight binding with clean interior, minor shelf wear to dust jacket. Minor wrinkling to spine ends.”
- Book Title
- Bay Wolf Restaurant Cookbook
- Narrative Type
- Nonfiction
- Topic
- Cooking
- Features
- Dust Jacket
- ISBN
- 9781580082600
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1580082602
ISBN-13
9781580082600
eBay Product ID (ePID)
1872382
Product Key Features
Book Title
Baywolf Restaurant Cookbook
Number of Pages
256 Pages
Language
English
Publication Year
2001
Topic
Food, Lodging & Transportation / Restaurants, Regional & Ethnic / American / California Style, United States / West / Pacific (Ak, CA, Hi, Or, Wa)
Illustrator
Yes
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
50.1 Oz
Item Length
10.3 in
Item Width
10.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2001-000926
TitleLeading
The
Reviews
"People outside the Bay Area may not fully appreciate the 25-year history of this landmark restaurant, but anyone with an interest in fine dining will savor the 100 recipes that showcase BayWolf's lasting contribution to California and Mediterranean cuisines." --Bookselling This Week. "Want to end up with a lusty, luscious, sumptuous, and evocative meal, the BAYWOLF COOKBOOK profoundly delivers." --Berkeley Daily Planet"2001 Best of the Best" --fifth annual cookbook awards collection --Food & Wine Books "BayWolf's first book was worth the wait. These are actual dishes from the restaurant that a reasonably skilled home cook can duplicate...while definitely sophisticated recipes are also down-to-earth." And from their holiday cookbook recommendations: "Terrific recipes. . . . reflects the integrity and sophisticated simplicity of the authors' cooking." --San Francisco Chronicle "It provides a passionate read and solid proof of the allegiance to all thing seasonal. Certainly the most stylish book to come across this desk this year."--Tulsa World "The grown-ups will love it! There are so many drool-ably delicious duck recipes in this book that it might as well be called the All Duck All the Time Cookbook."--Albuquerque Alibi"It would make a great coffee-table book if it weren't for the recipes, which are so enticing that the pages risk becoming (extra-virgin olive) oil-stained and dog-eared in no time."--Kansas City Star "You'll howl with joy over the new BayWolf cookbook. Sometimes you buy a cookbook for the recipes. Sometimes you buy it just because the photographs are so beautiful and inspiring. You'll want BayWolf Restaurant Cookbook for both." --Santa Cruz Sentinel"Some time-honored restaurants, like Chez Panisse, are always in the public eye, while others, such as BayWolf, seem to settle into the dining scene and dish up delicious food for decades."--Michael Bauer, San Francisco Chronicle"It's just plain fun to eat here. If BayWolf were in my neighborhood, I'd be there once a week. As a destination restaurant, it ranks up there with Chez Panisse and Oliveto for me, with the advantage of being more relaxed. After 25 years, BayWolf is doing everything right." --Patricia Unterman, San Francisco Examiner"[Michael] Wild is knowledgeable and enthusiastic about food and wine, and the recipes sound delicious." --Library Journal"Sets a new standard for beautiful cookbooks." --Narsai David, KCBS San Francisco, "People outside the Bay Area may not fully appreciate the 25-year history of this landmark restaurant, but anyone with an interest in fine dining will savor the 100 recipes that showcase BayWolf's lasting contribution to California and Mediterranean cuisines." -Bookselling This Week. "Want to end up with a lusty, luscious, sumptuous, and evocative meal, the BAYWOLF COOKBOOK profoundly delivers." -Berkeley Daily Planet"2001 Best of the Best" -fifth annual cookbook awards collection -Food & Wine Books "BayWolf's first book was worth the wait. These are actual dishes from the restaurant that a reasonably skilled home cook can duplicate...while definitely sophisticated recipes are also down-to-earth." And from their holiday cookbook recommendations: "Terrific recipes. . . . reflects the integrity and sophisticated simplicity of the authors' cooking." -San Francisco Chronicle "It provides a passionate read and solid proof of the allegiance to all thing seasonal. Certainly the most stylish book to come across this desk this year."-Tulsa World "The grown-ups will love it! There are so many drool-ably delicious duck recipes in this book that it might as well be called the All Duck All the Time Cookbook."-Albuquerque Alibi"It would make a great coffee-table book if it weren't for the recipes, which are so enticing that the pages risk becoming (extra-virgin olive) oil-stained and dog-eared in no time."-Kansas City Star "You'll howl with joy over the new BayWolf cookbook. Sometimes you buy a cookbook for the recipes. Sometimes you buy it just because the photographs are so beautiful and inspiring. You'll want BayWolf Restaurant Cookbook for both." -Santa Cruz Sentinel"Some time-honored restaurants, like Chez Panisse, are always in the public eye, while others, such as BayWolf, seem to settle into the dining scene and dish up delicious food for decades."-Michael Bauer, San Francisco Chronicle"It's just plain fun to eat here. If BayWolf were in my neighborhood, I'd be there once a week. As a destination restaurant, it ranks up there with Chez Panisse and Oliveto for me, with the advantage of being more relaxed. After 25 years, BayWolf is doing everything right." -Patricia Unterman, San Francisco Examiner"[Michael] Wild is knowledgeable and enthusiastic about food and wine, and the recipes sound delicious." -Library Journal"Sets a new standard for beautiful cookbooks." -Narsai David, KCBS San Francisco
Dewey Edition
21
Photographed by
Smith, Laurie
Dewey Decimal
641.59794
Synopsis
When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, BayWolf proves that comfortable, friendly ambiance and delicious world-class dining can--and should--go hand in hand. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, THE BAYWOLF RESTAURANT COOKBOOK brings together over 100 recipes that showcase its robust, down-to-earth sensibilities--a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows BayWolf through the seasons, making its striking brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook.* Lavish, full-color food photography by Saveur photographer Laurie Smith. * A definitive cookbook from one of the pioneers of California cuisine., When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated in a cozy, vintage Victorian in Oakland, BayWolf proves that comfortable, friendly ambiance and delicious world-class dining can and should go hand in hand. In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, THE BAYWOLF RESTAURANT COOKBOOK brings together over 100 recipes that showcase its robust, down-to-earth sensibilities a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country. With recipes organized by month, this beautiful cookbook follows BayWolf through the seasons, making its striking brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook. Lavish, full-color food photography by Saveur photographer Laurie Smith. A definitive cookbook from one of the pioneers of California cuisine."
LC Classification Number
TX715.2.C34B39 2001
Item description from the seller
Seller feedback (5,579)
- u***u (2275)- Feedback left by buyer.Past monthVerified purchaseWonderful postcards
- e***k (6417)- Feedback left by buyer.Past monthVerified purchaseExcellent Customer Service. Thank you.
- o***n (84)- Feedback left by buyer.Past monthVerified purchaseShipped timely, packaged extremely well, in great condition- quite pleased with transaction!