<< 1 >>
Rating: 
Summary: Some VERY good recipes
Review: Everything I've tried in this cookbook has been great. I lived in the Bay Area for quite a while and I miss many of the restaurants. This cookbook lets me enjoy some of the great food I had in San Francisco without buying a plane ticket.Especially tasty have been: Pan-Seared Hailbut with Leek and Pernod Sauce, Pork Braised in Milk and Herbs, Garlic Chicken, and my all-time favorte rib recipe Baby Back Ribs with Ginger-Soy Glaze. I've learned a lot from the recipes in this book. The "Secrets of Success" sidebars are really helpful. For example, I learned that cooking ribs three times -- steaming, baking, then grilling--makes the ribs incredbily tender and juicy. I don't quite understand the other reviewers' objections to the ingredients. Is it really that hard to get items like saffron, Pernod, or soft goat cheese outside of major cities? This book's recipes don't require many ingredients more exotic than these. And yes, there is a recipe for tongue salad, but there are also over a dozen recipes for chicken. This cookbook doesn't just sit on the shelf, I'm regularly trying new recipes and almost all of them have been successes. I might even try the Liver and Onions with Apples.
Rating:
Summary: Some VERY good recipes
Review: Everything I've tried in this cookbook has been great. I lived in the Bay Area for quite a while and I miss many of the restaurants. This cookbook lets me enjoy some of the great food I had in San Francisco without buying a plane ticket. Especially tasty have been: Pan-Seared Hailbut with Leek and Pernod Sauce, Pork Braised in Milk and Herbs, Garlic Chicken, and my all-time favorte rib recipe Baby Back Ribs with Ginger-Soy Glaze. I've learned a lot from the recipes in this book. The "Secrets of Success" sidebars are really helpful. For example, I learned that cooking ribs three times -- steaming, baking, then grilling--makes the ribs incredbily tender and juicy. I don't quite understand the other reviewers' objections to the ingredients. Is it really that hard to get items like saffron, Pernod, or soft goat cheese outside of major cities? This book's recipes don't require many ingredients more exotic than these. And yes, there is a recipe for tongue salad, but there are also over a dozen recipes for chicken. This cookbook doesn't just sit on the shelf, I'm regularly trying new recipes and almost all of them have been successes. I might even try the Liver and Onions with Apples.
Rating:
Summary: Now I can have all of my fav's at home!
Review: For both business and pleasure, I am constantly eating out in San Francisco's finest. I swear by Michael's reviews in the Sunday Pink section. (I sometimes even bring the paper to the restaurant to remind me what to order). If I only had room for one cookbook, it would definitely be Secrets of Success. You can bet that I will be giving this book as Holiday gifts this year. I am looking forward to the sequal. Michael Bauer's book is Brilliant! If you haven't ordered your own copy yet, point and click.
Rating:
Summary: Recipes & Insider Tips from San Francisco's Best Restaurants
Review: I live in the Bay area and tried many of Michael Bauer's recipes in the San Francisco Chronicle before they came out in his cookbook. I couldn't wait for the book to be published so I'd have all the great recipes I'd tried in one place. I highly recommend the book for the following reasons: 1. The recipes are unique and creative. 2. The recipes are easy to follow and the ingredients easy to find. (Too often chef's recipes are far beyond a home cook's reach and capability.) 3. The tips for success included in each recipe help one become a better cook because they explain the reasons for the techniques being used. 4. The recipes are well tested and well worth the effort. 5. Michael is a great writer, which makes the book great reading. 6. Whenever I have friends over, I try a new recipe from the book and have never been disappointed. This book will appeal to anyone who enjoys cooking and wants to serve delicious food. Secrets to Success solves the dilemma of "What am I going to make for dinner?" I have tried over half the recipes in the book and look forward to eating my way through the other half.
Rating:
Summary: Recipes from the BEST but without the high price tag
Review: If you want the luxury of eating out (and paying premium price) and don't want to bother with food prep, this book isn't for you. But if you enjoy the creativity, fun and economical (compared to restaurant prices) results of making your own meals you'll love this book. Admittedly, some of the recipes and ingredients are a bit out of the ordinary (Tongue Salad, for instance) but others use ordinary ingredients to get extraordinary results (Polenta Soup, made nothing more unusual than cornmeal, spices, some broth, etc). And the desserts...ahhh...try the Creme Brulee with the unusual addition of Cognac..or the Coconut Cake with Caramel ...or the Pear Broche Bread Pudding....and savor the results.
Rating:
Summary: One Can Always Rely on Michael Bauer
Review: Michael Bauer is the most honest restaurant reviewer I have come
across to date. Mr. Bauer has a cookbook out because he has integrity
and only reports for the consumer and not the restaurateur, and this
is what has kept him in high standing. I have always found Michael
Bauer's guidance reliable, and admire his ability to "tell it
like it is".
Rating: 
Summary: A little Pie in the Sky for me!
Review: Not living in a large city, I think I'll have a hard time getting some of the ingredients. Although they simplify recipes for the home cook, a lot of it is unrealistic. I will use this for special occasions, and can translate some of the tips into other recipes, but don't think it will be a good every-day addition. For example, to make fantastic burgers, they suggest salting ribboned chuck steak, then setting up your meat grinder. I don't have one, and don't want one. I'll also never make quail, squab, or liver and onions. It's good reading for more advanced ideas, but I don't think it's really going to be a dog eared, ingredient splashed favorite.
Rating: 
Summary: Disappointing
Review: Wish I would have seen the list of receipes before buying this book. Too many have items I would never be interested in like quail, squab and liver -- YUK!! Also, who has the time to grind their own meat for burgers? I am sending this one back ASAP.
Rating:
Summary: Disappointing
Review: Wish I would have seen the list of receipes before buying this book. Too many have items I would never be interested in like quail, squab and liver -- YUK!! Also, who has the time to grind their own meat for burgers? I am sending this one back ASAP.
<< 1 >>
| 
