The Sourdough Bread Bowl Cookbook For Parties, Holiday Celebrations, Family Gatherings, and Everyday Meals John Vrattos and Lisa Messinger

ISBN: 0-7570-0149-1 Length: 144 Pages Size: 7.5 x 7.5-inch Format: Quality Paperback Category: Cooking / Bread Bowls Price: $14.95 US / $22.50 CAN Availability: In Print   Contents Reviews

For decades, tens of thousands of visitors to San Francisco's famed Fisherman's Wharf have enjoyed the sublime taste of crusty sourdough bread bowls filled with piping hot chowder. As the popularity of this culinary treat grew, so did the many creative uses of Sourdough Bread Bowls--from beautiful party centerpieces filled with luscious dips to chic edible settings for salads, appetizers, entrŽes, desserts, and so much more. To answer the question, "How do I get started?" gourmet chef John Vrattos and best-selling food writer Lisa Messinger have created an easy-to-follow, fun-to-use cookbook that provides all the answers.

John and Lisa first guide the reader through the process of carving out a bread bowl. Whether you're using sourdough or pumpernickel, and whether your loaf is out-of-the-oven fresh or store-bought, you'll learn the secret of making a bowl that is both beautiful and functional. From there, John and Lisa offer dozens and dozens of sumptuous kitchen-tested recipes, ranging from well-loved traditional dishes such as San Francisco's famed Clam Chowder to the innovative Warm 12-Layer Baja Shrimp Taco Dip. Included in each recipe chapter is a dish specially developed by one of San Francisco's top restaurant chefs. You'll enjoy the creations of Steven Scarabosio, executive chef of Fisherman's Wharf's legendary Scoma's; Jay Veregee of the prestigious Tadich Grill, San Francisco's oldest eatery; and many more talented individuals who have been inspired by Sourdough Bread Bowl cookery.

Whether you're hosting a Superbowl party, having the family over for dinner, or simply cooking up an intimate supper for two, make your event a little more special with The Sourdough Bread Bowl Cookbook.

John Vrattos is a gourmet cook who has been in the sourdough bread business for over twenty-five years, working for the world's top producers of sourdough breads. John is a recipient of the exclusive Antonin Careme culinary medal awarded by the San Francisco's Chef Association of the Pacific Coast. John and his family reside in San Francisco's Bay area.

Lisa Messenger is a popular syndicated cookbook columnist, longtime newspaper editor, and the best-selling author of four books on cooking and nutrition. Her writing has been honored for excellence by the Association of Food Journalists. Lisa and her husband live in the greater Los Angeles area.

Contents

Acknowledgments

Introduction

1. Creating Your Bread Bowls

2. Hits for the Holidays

3. Appetizer Delights

4. Let's Have Brunch!

5. The Salad Bowl

6. Soup's On!

7. Savory Stews

8. Casseroles in a Bowl

9. Main Course Creations

10. Show-Stopping Sides

11. Desserts to End It All

12. Pumpernickel, Rye, and Other Bread Bowls

Metric Conversion Tables

Index

Reviews

to come

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