{"title":"San Francisco","description":"","products":[{"product_id":"hirtzler-victor-hotel-st-francis-book-of-recipes-and-model-menus-lart-culinaire","title":"(*NEW ARRIVAL*) (San Francisco) Hirtzler, Victor. Hotel St. Francis Book of Recipes and Model Menus: L'Art Culinaire.","description":"\u003cp\u003eMustard printed cloth First (Subscription) Edition. San Francisco: Putney Haight, 1910.\u003c\/p\u003e\n\u003cp\u003eMenus designed by Hirtzler for the hotel, along with recipes, incl. German pancakes, cream of sorrel soup, hassenpfeffer, crabapple jelly, etc. Ads for local businesses throughout. Hirtzler (c.1875-1931) was a Strasbourg-born chef who headed San Francisco's famed St. Francis Hotel restaurant from its opening in 1904 until 1926. 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Amid the ruins, restaurants rose to feed the hungry and lead the recovery. Today, a handful of the restaurants that opened in those boom years remain – some still serving customers in the same spaces where they first opened, offering food and drinks with a direct link to a century-old past. TABLES FROM THE RUBBLE tells the stories of restaurants like Swan Oyster Depot, Liguria Bakery, Comstock Saloon, the Palace Hotel, the House of Shields, John’s Grill and Schroeder’s. 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The authors provide thorough descriptions of where to find each of the region's most readily available plants, and they give clear instructions for harvesting them responsibly. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLarge, detailed photographs help readers to identify plants easily. Also included are mouth-watering recipes such as cattail crêpes, cherry laurel cordial, fiddlehead fusilli, and rosehip soup. 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No, not \"Do you like to cook?,\" to which I now answer, \"This would be a very depressing job if I hated cooking.\" Customers often wonder what my favorite cookbook is, and my answer is consistent:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eZuni\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"il\"\u003eCafe\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eCookbook\u003c\/em\u003e\u003c\/strong\u003e. The author, Judy Rodgers, tells you why you're doing what you're doing in the kitchen in a poetic yet concise way. Looking it over again recently, as Paula toiled away making the pappa al pomodoro (p.164), I thought more deeply about what makes this the best cookbook ever written. The answer is, it offers the keys to cooking. Not only does one learn why they're doing something (example: store a whole chicken uncovered in your fridge for two days before roasting it, so the skin will crisp up perfectly), but they learn the science - the alchemy - behind it. \u003c\/p\u003e\n\u003cp\u003eTake Rodgers' advice on \"\u003cstrong\u003esweating\u003c\/strong\u003e,\" (from the recipe for that\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003epappa al pomodoro\u003c\/strong\u003e) which makes a food like tomatoes release and then cook in its own moisture. She writes, \"\u003cem\u003eSweating is most efficiently accomplished by crowding the food in a straight-sided pan, which restricts evaporation (using a deeper pot or covering it will restrict it further), and cooking over low heat. That way the cell walls slowly collapse and expel moisture, which falls back on them, preventing the sugars from caramelizing and fats or proteins from coloring. 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Among his debut cookbook’s 120 recipes for new surefire hits, such as Roasted Beets with Mint and Sesame, Spicy Basil Shrimp with Caramelized Lime, and Pomegranate-Glazed Chicken Legs with Buttery Almonds, home cooks will find dozens of dishes to refresh and expand their weekly repertoire. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and key lessons (the importance of salting fish before cooking it). \u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eShowcasing more than 120 sumptuous photographs and 120 recipes for snacks, eggs, salads, vegetables, grains and legumes, pasta, fish, meat, and desserts, this cookbook is a trove of transformative techniques and recipes that will guide all to become the kind of cook that\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ethey\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewant to be.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":41099994988706,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/unnamed_8c3f6d67-56cd-467d-a35d-52fe2a1debc6.jpg?v=1634589521"},{"product_id":"pre-order-middle-eastern-reem-assil-arabiyya-recipes-from-the-life-of-an-arab-in-diaspora-expected-april-19-2022","title":"Arabiyya: Recipes from the Life of an Arab in Diaspora (Reem Assil) *Signed*","description":"\u003cp\u003e\u003ci data-mce-fragment=\"1\"\u003eArabiyya\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem Assil takes readers on a journey through her Palestinian and Syrian roots and how they have inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Maklouba, Hummus Awarma, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eArabiyya\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e showcases the origins and evolution of Arabic food and opens up a whole new world of flavor.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlongside the tempting recipes, Assil shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are at the center. Assil’s glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":41182643421346,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91YXoH9GdFL.jpg?v=1635873618"},{"product_id":"new-arrival-san-francisco-john-s-bolles-ernest-born-a-plan-for-fishermans-wharf-comprising-the-fishermans-wharf-aquatic-park-area","title":"(San Francisco) John S. Bolles \u0026 Ernest Born. 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According to the authors, \"\u003cem data-mce-fragment=\"1\"\u003eAbout 1952, when sardines disappeared from the northern Pacific waters, Fisherman's Wharf changed from a commercial fishing port dominated by purse seiners to a lagoon berthing some two hundred boats of the crab and salmon fleets...From a casual sale of crab, fish and seafood cocktails, restaurants began to develop in the area in the 1930's...A trip to Fisherman's Wharf became a high point of a visit to San Francisco and a favorite objective for residents when dining out.\u003c\/em\u003e\" Faint crease down center from folding, else about fine. Fascinating. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(8)\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":42328867045634,"sku":"","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/SF_503f6c4c-0691-4aa0-87ae-74587caaa3f4.jpg?v=1642803130"},{"product_id":"california-randall-tarpey-schwed-plate-by-plate-california-recipes-from-the-gold-rush-through-california-cuisine","title":"(California) Randall Tarpey-Schwed. Plate by Plate: California Recipes from the Gold Rush through \"California Cuisine.\"","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with paper cut and ink drawings by Christopher Carroll. 10x8\", loose signatures in pictorial paper portfolio. 1 of 1,000 copies designed \u0026amp; printed by Peter Koch. First Edition. San Francisco: Book Club of California, 2014.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA gorgeous set of recipes and writings about various aspects of California cuisine, from Hollywood and celebrity chefs to the Gold Rush, Mexican influences, health fads, agricultural history, and more. Contributors include me (Celia Sack - signed on my entry), Dan Strehl, Joyce Goldstein, Anne Zimmerman, Jerry Anne Di Vecchio, and others. Fine, in original envelope with letter to contributor Dan Strehl. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(9)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":42367538856194,"sku":"","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/PlatebyPlate.jpg?v=1643666996"},{"product_id":"new-arrival-chinese-tropp-barbara-the-modern-art-of-chinese-cooking-signed","title":"(Chinese) Tropp, Barbara. The Modern Art of Chinese Cooking. *Signed*","description":"\u003cp data-mce-fragment=\"1\"\u003e623 pp. Essay on wine by Gerald Asher. Cloth. First Edition. NY: William Morrow, [1982]. \u003c\/p\u003e\n\u003cp\u003eElegantly inscribed \u0026amp; signed by Tropp in English and Chinese on front free endpaper, with the red chop stamp of her restaurant at top of page. The inscribee, John Hudspeth, was a longtime associate of Chez Panisse, and was the first farmer to sell organic produce from his farm to that restaurant. A menu from China Moon dated Feb. 1990 is lain-in loose.\u003c\/p\u003e\n\u003cp\u003eFascinated by all things Chinese, Tropp learned the language, studied the food, literature, and history, and even lived in Taiwan for two years. She went on to open San Francisco's much-lauded China Moon Cafe, which succeeded until she died from cancer in 2001. Fading to spine; some splotches and slight paper warping from use, else a good copy of Tropp's opus. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e(13)\u003c\/p\u003e","brand":"John Hudspeth","offers":[{"title":"Default Title","offer_id":42410151969026,"sku":"","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_6246.jpg?v=1736986182"},{"product_id":"california-san-rafael-ladies-of-san-rafael-san-rafael-cook-book","title":"(California - San Rafael) Ladies of San Rafael. San Rafael Cook Book.","description":"\u003cp data-mce-fragment=\"1\"\u003e200 pp. Illus. with ads for Marin County businesses, and title page photo of the First Presbyterian Church. Flexible blue-green cloth. First Edition. San Rafael: 1906.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBookplate of community cookbook bibliographer Margaret Cook. Replete with ads for nearby businesses like the San Rafael Hotel and the Mount Tamalpias Military Academy. Recipes contributed by San Rafael ladies, with their names at each recipe. Crease to lower corner of front wrapper, otherwise very good. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(56)\u003c\/p\u003e","brand":"Ginnie Bosso","offers":[{"title":"Default Title","offer_id":42745024053506,"sku":"","price":200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/SanRafaelCookBook.jpg?v=1652133211"},{"product_id":"new-arrival-cocktails-san-francisco-bar-a-san-francisco-ou-fix-crise-passerpartout","title":"Bar a San Francisco, ou Fix Crise Passerpartout Jigsaw Puzzle","description":"\u003cp data-mce-fragment=\"1\"\u003eChromolithograph jigsaw puzzle. 9.5x13.25\". Paris: F. 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The WCPU was an extremely important marker in the history of women printers as it was operated by women and staffed primarily with women. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscoloration from dampstaining to front cover, rubbing to spine ends \u0026amp; corners; 3\" closed tear to upper half of frontis. page (not affecting photograph or signature), still about very good. One of only four copies found in U.S. libraries. Bitting p.91, Brown p.3,\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(1)\u003c\/span\u003e\u003c\/p\u003e","brand":"Eric Hoffner","offers":[{"title":"Default Title","offer_id":43104612057346,"sku":"","price":1500.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/art_af036028-5f9a-4dbf-9071-58ada0339d89.jpg?v=1660776701"},{"product_id":"new-arrival-san-francisco-forbes-ernest-the-other-way-respectfully-dedicated-to-all-good-housewives","title":"(San Francisco) Forbes, Ernest. The Other Way. Respectfully Dedicated to all good Housewives.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with wood engravings of household appliances, and with ads. Dec. cloth. First Edition. 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Hirtzler (c.1875-1931) was a Strasbourg-born chef who headed San Francisco's famed St. Francis Hotel restaurant from its opening in 1904 until 1926. Considered one of America's first celebrity chefs, he invented dishes and gave them memorable \u003cspan\u003enames, wrote cookbooks, and hosted extravagant meals. Period manuscript recipes to front and rear endpapers. Rubbing to spine ends \u0026amp; upper corners, lower front corner with cloth frayed, else good.\u003c\/span\u003e\u003c\/p\u003e","brand":"Eric Hoffner","offers":[{"title":"Default Title","offer_id":43521118634242,"sku":"","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/art_31dacd92-6026-488c-8d32-48eef81d8490.jpg?v=1674078271"},{"product_id":"pre-order-meg-ray-with-leslie-jonath-miette-recipes-from-san-franciscos-most-charming-pastry-shop-new-updated-edition-expected-april-11-2023","title":"Miette: Recipes from San Francisco's Most Charming Pastry Shop (Meg Ray, Leslie Jonath)","description":"\u003cp data-mce-fragment=\"1\"\u003eNew, Updated Edition!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSharing the secrets of creating the perfect pastries, candies, cookies, and chews from the Miette Patisserie, this delicious dessert cookbook combines the rustic charm of homemade sweets with the elegance of French baking.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBring home San Francisco’s favorite French bakery. Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. At Miette, cakes, cookies, and desserts are transformed into creative creations. Its pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe cutest confectionary cookbook you’ll ever own. Self-taught baker and owner Meg Ray shares baking recipes and secret formulas for favorite Miette treats in this scrumptious sweets cookbook. More than 75 gorgeous color photos capture the enchanting beauty of Miette desserts and shops. The edges on the book block enhance its charming package, adding a sweet touch to every home. Whether professionals or beginners, baking aficionados will delight in these unique bakery recipes. \u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":43565617873154,"sku":"","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/18ccd062-4914-42e1-8bda-b4655475512f.jpg?v=1676059645"},{"product_id":"pre-order-baking-scandinavian-nichole-accettola-scandinavian-from-scratch-a-love-letter-to-the-baking-of-denmark-norway-and-sweden-expected-oct-24-2023","title":"Scandinavian from Scratch: A Love Letter to the Baking of Denmark, Norway, and Sweden (Nichole Accettola) *Signed*","description":"\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eIn Scandinavia--comprised of Denmark, Norway, and Sweden--home baking provides a way to find comfort throughout the long, dark winters, drawing warmth from the oven and satisfaction from the meditative and nourishing act.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe summer before she attended the Culinary Institute of America, Nichole Accettola traveled to Denmark and fell in love with the people, the weather, and of course, the baking. After culinary school she married a Danish journalist, and lived in Copenhagen for fifteen years before returning to the United States to open her San Francisco-based cafe, Kantine, inspired by the pastries she'd enjoyed in Denmark. \u003cbr\u003e\u003cbr\u003eDuring her time in Copenhagen, Nichole combatted winter blues by baking with her Danish mother-in-law, learning how to churn out batches of scrumptious holiday cookies and filling tins with homemade nougats and caramels. She has adapted these recipes for the American kitchen but they are deeply rooted in Scandinavian tradition. In each of the book’s six sections, the recipes are listed from simplest to most complex, broken down into easy, comprehensive steps. Infused with Nichole's baking expertise and love for her cherished second home, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eScandinavian From Scratch\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is an ode to Scandinavia and an indispensable guide to Scandinavian baking and culture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43647853592834,"sku":"","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91W7zlwGleL.jpg?v=1680136378"},{"product_id":"vegetarian-deborah-madison-and-edward-espe-brown-the-greens-cookbook-extraordinary-vegetarian-cuisine-from-the-celebrated-restaurant","title":"(*NEW ARRIVAL*) Deborah Madison, Edward Espe Brown. The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant","description":"\u003cp\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eJacket. First Edition.NY: Bantam Books, [1987].\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Greens Cookbook\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e is that rarity, a book that truly represents a revolution in cooking.  Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay.  Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating.  Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Greens Cookbook\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e contains more than 260 recipes for all seasons, all occasions, all tastes.  From bright, simple salads to beautifully spiralled roulades, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":43825339400450,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/41HZDWECAWL.jpg?v=1691621083"},{"product_id":"drinking-the-devils-acre-a-love-letter-from-san-francisco-and-her-cocktails-duggan-mcdonnell-signed","title":"Drinking the Devil's Acre: A Love Letter from San Francisco and her Cocktails (Duggan McDonnell)","description":"\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eDrinking the Devil's Acre: A Love Letter From San Francisco \u0026amp; Her Cocktails\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003e \u003c\/em\u003eis a smart, delightful mix of barman's memoir and literary journalism, with layers of spirited history and liquid wisdom. A tender tale of love for delicious drink, and for one's city, a book for anyone with a passion for history, cocktails, San Francisco, and the wanderlust of travel. The Devil's Acre was a single, saloon-soaked block within the notorious Barbary Coast of old San Francisco. It was the wickedest, wildest place in the whole wide world -- not where you went to whet your whistle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBut, just a few short blocks away, marbled drinking palaces reigned and civilization was sung as cocktails were shaken in tin and served in copper mugs. The high art of the cocktail lived at the edge of the West's most electrifying nightlife. Several generations later, San Francisco boasts this very same culture with the farm-to-glass movement is at its height.  Twenty-five iconic cocktail recipes made famous by the City by the Bay--from the legendary Pisco Punch, the Mai Tai, and Irish Coffee, the rediscovery of the Gold Rush-era Sazerac and the whimsical Lemon Drop--are accompanied by an additional 45 recipes and McDonnell's 'Bartender's Secret Formulas,' including contemporary San Francisco classics as the Revolver and La Perla. Every chapter is guaranteed to keep the pages turning, the party going and your spirits flowing.\u003c\/span\u003e\u003c\/p\u003e","brand":"Treehorn Books","offers":[{"title":"Default Title","offer_id":44102100648194,"sku":"","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/91msRlV_p3L._SL1500.jpg?v=1703107942"},{"product_id":"new-arrival-chinese-american-mary-wilson-chinese-cooking-signed","title":"(Chinese-American) Mary Wilson. Chinese Cooking. *Signed*","description":"\u003cp\u003eIllus. by David Redmond. Illus. Pictorial wrappers. First Edition. San Francisco: Owlswood Productions, [1979].\u003c\/p\u003e\n\u003cp\u003eInscribed \u0026amp; signed by Wilson on the half-title. A fine and bright copy of one of many Chinese cookbooks that were published in San Francisco in the late 1960's-70's, with recipes for traditional Chinese and Chinese-American dishes, as well as a chapters-long glossary of ingredients.\u003c\/p\u003e\n\u003cp\u003e(68)\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":44154836353282,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_1933_7d133e23-eb84-4fec-8f28-035cce3a891f.jpg?v=1705106384"}],"url":"https:\/\/omnivorebooks.myshopify.com\/collections\/san-francisco.oembed?page=4","provider":"Omnivore Books on Food","version":"1.0","type":"link"}