- 304 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About This Book
Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchant 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.
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Table of contents
- Cover
- Title Page
- Dedication Page
- Contents
- Foreword by Alice Waters
- Introduction
- Food and Film
- Mission Statement
- A Note on our Wines
- A Note on our Recipes
- Chapter 1: The Magnificent Seven Cocktails
- Chapter 2: The Life Aquatic Oysters, Shellfish, Splendorous Fruits de Mer, and More
- Chapter 3: Barefoot in the Park Urban Picnic
- Chapter 4: Opening Night Premieres
- Chapter 5: And the ship sails on Features
- Chapter 6: The Party the Supporting Cast
- Chapter 7: La Dolce Vita Desserts
- Chapter 8: Days of Heaven Weekend Brunch
- Chapter 9: Rear Window A Compendium of Foreign Cinema Spices, Rubs, Condiments, Sauces, and Building Blocks
- Sources
- Index of Searchable Terms
- Acknowledgments
- Copyright Page