Six California kitchens : a collection of recipes, stories, and cooking lessons from a pioneer of California cuisine / by Sally Schmitt with Bruce Smith ; photography by Troyce Hoffman ; forewords from Thomas Keller and Cindy Pawlcyn.

Format:

Book

Author/Creator:

Schmitt, Sally, 1932-2022, author.

Smith, Bruce (Food writer), author.

Keller, Thomas, 1955- author of foreword.

Pawlcyn, Cindy, author of foreword.

Contributor:

Hoffman, Troyce, photographer.

Rosengarten Family Fund.

Language:

English

Subjects (All):

Cooking, American--California style.

Cooking, American.

Cooking--California.

Cooking.

Schmitt, Sally, 1932-2022.

Schmitt, Sally.

Genre:

cookbooks.

Cookbooks.

Physical Description:

351 pages : illustrations (chiefly color) ; 29 cm

Place of Publication:

San Francisco : Chronicle Books, [2022]

Summary:

"The quintessential California cookbook with farm-to-table recipes and stories from pioneering female chef and founder of The French Laundry, Sally Schmitt"-- Provided by publisher.

Contents:

Machine generated contents note: Chronology

Sally's Basics

First. My Mother's Kitchen: Where It Started (1932 to 1948)

Our Homestead

Mustard Potatoes

Lazy Housewife Pickles

My First Kitchen

Basic White Sauce

Mom's Potato Salad

Cheese Biscuit Dough Gods

Mom's Simple Stew

Sweet Things

Double Chocolate Pudding

Almost My Mother's Pie

Ginger Apple Upside-Down Cake

Little Aunt Saidie

Strawberry Shortcake

Cleaning As You Go

Aunt Polly

Stuffed Mushrooms

Aunt Polly's Lamb Shanks

Apple Cranberry Kuchen with Hot Cream Sauce

From Home to Restaurant

Cauliflower Souffle with Browned Butter

Second. The Vintage Cafe: The Kitchen I Took Over (1967 to 1978)

Uprooting the Family

Yountville

Vintage 1870

More Than a Hamburger Joint

The Vintage Cafe Hamburger

Bill's Buttermilk Vanilla Milkshake

"Better Food" Mayonnaise

Garlic Mayonnaise

Sorrel Mayonnaise

Red Pepper Mayonnaise

Keeping It Simple

Third. The Chutney Kitchen: The Kitchen I Designed (1970 to 1978)

More Than Chutney

Salmon with Sorrel Sauce

Green Eggs Ham

The Chutney Kitchen Open-Faced Turkey Sandwich

Curried Chicken Breast

Soup

Cold Cucumber Soup with Garlic Chives Mint

Zucchini Soup

Eggplant Soup

Sorrel & Potato Soup

Chilled Tomato Avocado Soup

Our Chutney

Peach Chutney

Cooking for the Napa Valley

Chilled Beet Soup Shots

Steak Tartare

Fresh Salmon Tartare

Tuna Tartare

LambenCroute

Cooking for the Vintners

Basil Eggs

Chicken & Oysters in Lemon Cream with Frozen Cranberry Mousse

Braised Lamb with Green Garlic & Mint

Real California Cooking

Tomatillo Tortilla Soup

Steak a la Chicana

Pozole Verde

Poblanos Stuffed with Polenta & Cheese

Southwest Pork

Friday Night Dinners

Date, Onion & Avocado Salad with Peanuts

Zanzibar Duck with Rice & Papaya

Roast Leg of Lamb

Fourth. The French Laundry: Just up the Street (1978 to 1994)

Finding the French Laundry

Opening Night at the French Laundry

Every Day a New Menu

First Courses

Asparagus with Sesame Mayonnaise

Crispy Quail on Soft Polenta

Bay Shrimp Celery with Avocado

Butter Lettuce Salad with Cumin, Oregano & Orange

Scallops in Tequila Lime Cream with Cilantro Gremolata

Warm Salad of Sweetbreads & Mushrooms

Lamb Hash with Red Pepper Sauce

Toast Rounds

Sauteed Chanterelles

Red Pepper Tapenade

Duck Liver Pate with Rosemary & Orange

One Nightly Entree

Chicken Tarragon

Roast Loin of Pork with Mustard Caper Sauce

Braised Lamb on Saffron Couscous with Tomato Concasse

Braised Lamb & Eggplant on Saffron Couscous with Tomato Concasse

Roasted Rib Eye of Veal

Steak with Three Peppercorns

In through the Kitchen Door

My Love Affair with Duck

Portuguese Duck erSausage in Rice

Seared Duck Breasts with Kumquat Mustard Glaze

Curry Glazed Duck Legs with Fresh Pineapple Salsa

Roast Duck Legs with Green Peppercorn Sauce

Our Wines

Outside the Kitchen Door

Turnip Soup with Fresh Mustard Greens

Lemon Cloud with Crispy Lemon Zest

Some Baked Apples & Sweet Endings

Marinated Citrus Compote

My Rhubarb Mousse

Three Different Cream Cheese Tarts

My Best Chocolate Sauce

Coffee Pot de Creme

Chocolate Chinchilla Topped with Sherry Cream

Icy Treats

Warm Fruit with Ice Cream

Three Citrus Sherbet

Pomegranate Sherbet or Coupe de Grenade

Cinnamon Ice Cream

Our Staff

Fifth. The Apple Farm: Passing It On (1995 to 2008)

From a Farm to a Farm

Teaching Others

Vodka-Spiked Cherry Tomatoes

Fennel, Apple Potato Soup

Pasta with Fresh Tomato Sauce

Pasta with Asparagus Preserved Lemon

Braised Pork with Cider & Apples

Spicy Fig & Almond Torte

Virginia Draper's Figgy Pudding

Apricot & Cherry Clafoutis

Caramel Apricot Rice Pudding

Summer Pudding Inspired by Elizabeth David

On Olive Oil

Olive Oil Tarte

Big Parties

Figaroles

Pickled Shrimp

Bloody Mary Sorbet

Smoked Trout Pate on Apple Slices

Persimmon Pudding with Two Brandy Sauces

Angie's Spice Cake

Coffee Walnut Sponge Cake

We Are an Apple Farm

Applesauce, of Course

Fresh Apple Salsa

Sausages in Hard Cider

Duck Breasts with Peppered Apples

Apple Farm Ice Cream Sundae

Savory Apple Clafouti

Eggs

Frozen Lemon Meringue Torte

Chocolate Strawberry Meringue

Making Jam

The Family Grows

Rum Cream Pie

Sixth. The Elk Cottage: A Kitchen for Two (2008 to 2016)

Cooking for Two

Gingered Shrimp with Mustard & Chutney

Cabbage Slaw with Toasted Fennel

Panzanella, My Way

Oxtail Terrine

Just an Omelet

Rhubarb Shortcake

Fresh Herbs

Braised Chicken with Lemon & Thyme

A Simple Bowl of Soup

Making Stock

Creamy Mushroom Soup with Tarragon

Potato & Celery Root Soup with Herbed Butterballs

Reflections on Good Kitchens.

Notes:

Includes index.

Local Notes:

Acquired for the Penn Libraries with assistance from the Rosengarten Family Fund.

ISBN:

9781797208824

1797208829

OCLC:

1253438390

Publisher Number:

99991055355