Carolyn Miller

Sharon Smith

San Francisco is a city of neighborhoods, where fine restaurants are a part of everyday life. Savoring San Francisco gathers recipes from 100 of the city's favorite eating places, which range from boutique hotel dining rooms to tiny storefronts. One third of the restaurants in this second edition are new to Savoring San Francisco, as are over half of the recipes, which come from nationally acclaimed chefs as well as strictly local culinary heroes. The recipes range from simple ethnic offerings (Mango Chicken) to San Francisco classics (Hangtown Fry), and from elegant company dishes (King Salmon with Dungeness Crab Fondue) to Asian fusion cuisine (Wok-Roasted Mussels with Asian Aromatics) and everything in between. With photos and essays on the neighborhoods and special sections on artisan breads and cheeses, favorite local prepared foods, farmers' markets, and northern California ingredients like artichokes, salmon, and Dungeness crab, this stylish cookbook brings to life one of the world's most exciting food cities. Book jacket.

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