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The Junior League of San Francisco

SAN FRANCISCO: à la Carte | Junior League of San Francisco | ©1979

SAN FRANCISCO: à la Carte | Junior League of San Francisco | ©1979

Regular price $38.00 USD
Regular price Sale price $38.00 USD
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Whether you are looking for exciting menu ideas for a festive party, or a special treat for your family, SAN FRANCISCO: à la Carte will provide a wealth of inspiration. 

The Junior League of San Francisco published SAN FRANCISCO: à la Carte in 1979. It certainly is one of the most popular Junior League cookbooks produced to date and was recognized by the RT French Company's Tastemaker Awards as the best cookbook. 

With more than 500 carefully tested recipes that are easy enough for the novice yet innovative enough to challenge the culinary adventurer, SAN FRANCISCO: à la Carte offers a sampling of the best food anywhere, from the extraordinary people who were and are San Francisco. It is a book that, like the city itself, was created from old traditions and new ideas.

Readers will enjoy the regional recipes from San Francisco's famous landmarks, sights, and restaurants. The 512-page cookbook includes unforgettable pasta dishes like Fettuccine Al Pesto from North Beach, succulent seafood like Deviled Dungeness Crab or California Cioppino from Fisherman's Wharf, Fluffy Omelets from Cow Hollow, and of course, Sourdough French Bread.

The hardback casebound cookbook is in like new condition and includes the dust jacket.

A must-have addition to your culinary library, this cookbook is an example of a community cookbook. Frequently published by a group of women as a fundraiser, these treasured cookbooks allow us to gain a unique insight into American culture, social norms, and the collective history during an era. Through the recipes, kitchen equipment used, household hints and headnotes, the reader is provided a valuable snapshot of historical details that might not be documented elsewhere. As a result, these cookbooks have become unofficial records of the past, often valued by collectors and culinary scholars more for their historical relevance, than the recipes inside.

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