March Shopping ~ Week#4/#2 ~ Cezanne and San Francisco

Cezanne and the Provencal Table, published in 1995. Bought this book for the beautiful reproductions of Cezanne's works of art that are scattered among the pages. There are recipes too, 50 in total. The first few chapters discuss the four different dwellings in which Cezanne resided in Provence. Each location is lovingly described and is filled with details of the artist's time spent in each locale. The recipes follow....

Soups include garlic, wheat and bacon, while Starters & Appetizers offers a mushroom omelet, fried sardines, pork liver parcels and croquettes made from cod and potatoes. For entrees, a few of the selections include fish soup, braised mutton, and meals made guinea fowl, lamb, duck and rabbit.

Vegetables feature spinach with snails, eggplant & potato salad and a vegetable gratin, while in Desserts there are sweet fritters, flan, bitter orange wine, blancmange, almond cake and almond croissants. The final chapter of recipes is Stocks & Sauces ~ tomato puree, garlic mayonnaise and an anchovy spread.

 San Francisco Flavors, published in 1999. All recipes in the book were collected by the Junior League of San Francisco and there also tips from local chefs scattered throughout the pages.

We begin with Appetizers & First Courses which include dips, hummus, quesadillas (made with brie & papaya or leeks & artichokes), crostini, bruschetta, four types of tarts, corn cakes, ravioli, scallops, chicken in lettuce wraps, sesame beef skewers, lamb triangles and a sushi wrap, followed by Soups & Stocks ~ with recipes for minestrone, cold melon, avocado-cilantro, cioppino, a smoked salmon & rosemary bisque, plus other offerings made with fruits or vegetables. 

Up next are the Salads with greens & blood oranges, persimmon, spinach & mint leaves, quinoa, a . Vietnamese beef, miso cabbage and coleslaw.  Entrees feature seafood dishes made with sea bass, ahi, swordfish and scallops, plus Thai shrimp with coconut rice, grilled coriander chicken, roast with saffron & lemons, curried vegetable stew, a tamarind glazed tenderloin, plus dishes made with duck, veal, filet mignon, lamb, pork and pasta. Side Dishes include veggies ~ sauteed, braised, gratin, curried and grilled, plus orzo, noodles, potatoes, rice and polenta.

In Brunches, we are given muffins, coffee cake, biscuits, popovers, frittatas, omelets, pancakes (pumpkin, cornmeal & potato), crepes, French toast (baked, banana or Grand Marnier stuffed), eggs Benedict, crab Nicoise and salmon hash. Beverages offers up punches, sangria, coffee, sun tea and a mango orange lassi. Lastly there are the Desserts ~ rose geranium cake, brownie cups, apple cake, tiramisu, three varieties of cobblers, raspberry fig galette, tarts, cookies and puddings.