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A Little Taste of San Francisco

Published by Weldon Owen
Distributed by Simon & Schuster

About The Book

A Taste of San Francisco is a small, illustrated cookbook featuring the traditional neighborhood dishes of San Francisco. Acting as both cookbook and guidebook, A Taste of San Francisco offers readers recipes for signature dishes celebrating the flavors of everyone’s favorite city by the Bay. 

Exploring the sweet and savory dishes of San Francisco has never been easier. This exquisitely prepared guide through the numerous flavors of one of the most popular cities in America will take you on an unforgettable adventure with steep hills, exciting landmarks, and incredibly delicious foods from food trucks, restaurants, and the like. 

1. Irish Coffee
2. Mai Tai
3. Pisco Sour
4. Horchata
5. Agua Fresca: mango, watermelon, mango, Jamaica (hibiscus)
6. Backyard Meyer Lemonade 

Appetizers & Small Bites
7. Bruschetta Duo: Fava Bean and Mint; Smashed Fig and Ricotta 
8. Steamed Shrimp Dumplings
9. Ballpark Garlic Fries 
10. Grilled Artichokes 
11. Barbecued Oysters
12. California Snacking Plate

Soups, Salads & Sandwiches
13. Farmers Market Greens with Warm Goat Cheese 
14. Autumn Salad with Persimmon, Pomegranate and Goat Cheese
15. Chowder in a Bread Bowl
16. Crab Louie
17. Tofu Banh Mi
18. Avocado Toast

Main Dishes
19. Carnitas Tacos      
20. Cioppino
21. Dungeness Crab with Meyer Lemon Vinaigrette   
22. Chinese Steamed Whole Fish with Ginger and Garlic
23. Quinoa Kale Buddha Bowl with Avocado Green Goddess Dressing 
24. Roast Chicken with Arugula Bread Salad
25. Joe’s Special 
26. Petrale Sole Doré  
27. Homemade Rice-a-Roni

Baked Goods & Desserts
28. Meyer Lemon Ricotta Pancakes
29. North Beach Affogato
30. Balsamic Strawberry Ice Cream  
31. Morning Buns
32. Tiramisu
33. Oatmeal Cookie Ice Cream Sandwiches
34. Hong Kong Style Egg Tarts 
35. Paletas (Mexican-style popsicles): mango, cucumber and chile








Meyer Lemon Ricotta Pancakes 
Light, moist, and extra-lemony, these delicate ricotta pancakes are a must-have morning dish and an extraordinarily popular brunch pick. But they also make an excellent dessert when topped with lemon curd and a dusting of powdered sugar. Since wild blackberries grow all over the city from Bernal Hill to China Beach, it’s nice to add a handful to the pancake batter. 
Meyer lemons are deeply fragrant and sweeter than the more common Eureka variety; if you don’t have a Meyer lemon tree in your backyard, you can use a supermarket lemon instead, but halve the amount of zest and juice. 
1 cup ricotta cheese
¼ cup milk
3 large eggs, separated
2 tablespoons sugar
1/8 teaspoon kosher salt
1 tablespoon finely grated Meyer lemon zest
1 tablespoon fresh Meyer lemon juice 
1 teaspoon vanilla extract 
½ cup plus 1 tablespoon all-purpose flour
2 tablespoons unsalted butter, melted
1 cup blackberries
1 In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, salt, lemon zest and juice, and vanilla. Stir in the flour and melted butter until just combined.
2 In a separate bowl, using a whisk or hand-held electric mixer, beat the egg whites until they hold soft peaks. Using a rubber spatula, fold the egg whites into the ricotta mixture. 
3 Lightly grease a griddle or wide skillet and heat over medium-low heat. Using a quarter-cup measure, spoon out circles of batter. Add a few blackberries to each pancake. Cook until the bottoms are golden brown, about 2 minutes. Flip and continue cooking for another 2 minutes, until both sides are golden. Repeat to use the remaining batter. Serve warm. 

About The Author

Product Details

  • Publisher: Weldon Owen (April 3, 2018)
  • Length: 72 pages
  • ISBN13: 9781681883496

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