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    The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant (Hardback) By (author) Michelle Wojtowicz, By (author) Phillip Wojtowicz, By (author) Michael Gilson, By (photographer) Sara Remington, With Catherine Price, Foreword by Eric Schlosser

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    DescriptionHere from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers--and the food that makes the Big Sur Bakery unique.Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location--stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients--seasonal and often locally produced--shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.

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  • Full bibliographic data for The Big Sur Bakery Cookbook

    The Big Sur Bakery Cookbook
    A Year in the Life of a Restaurant
    Authors and contributors
    By (author) Michelle Wojtowicz, By (author) Phillip Wojtowicz, By (author) Michael Gilson, By (photographer) Sara Remington, With Catherine Price, Foreword by Eric Schlosser
    Physical properties
    Format: Hardback
    Number of pages: 261
    Width: 211 mm
    Height: 261 mm
    Thickness: 24 mm
    Weight: 1,070 g
    ISBN 13: 9780061441486
    ISBN 10: 0061441481

    BIC geographical qualifier V2: 1KBB
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    DC21: 641.5973
    LC subject heading:
    B&T Modifier: Geographic Designator: B5
    BISAC V2.8: CKB002080
    BIC subject category V2: WBN
    B&T Modifier: Subject Development: 08
    LC subject heading:
    BISAC V2.8: CKB002000
    B&T Approval Code: A97405000
    DC22: 641.5973
    B&T Approval Code: A97406016
    LC classification: TX715 .B497455 2009
    LC subject heading:
    BISAC region code:
    Illustrations note
    colour illustrations, frontispiece
    HarperCollins Publishers Inc
    Imprint name
    Publication date
    01 July 2009
    Publication City/Country
    New York
    Review quote
    "This is not just another restaurant cookbook. In it, every dish comes enriched with a tale. . . . No matter where you live, through these recipes and stories you'll experience the exquisite food and soulful charm that is Big Sur Bakery."--Nancy Silverton, chef/founder of La Brea Bakery and chef/owner of Mozza