(*NEW ARRIVAL*) (San Francisco) Mark Franz & Lisa Weiss. Farallon: The Very Best of San Francisco Seafood Cuisine. *Signed*

Desserts by Emily Luchetti. Forewords by Jeremiah Tower & Pat Kuleto. Illus. with photographs by Paul Moore. 11x9.25", jacket. First Edition. San Francisco: Chronicle Books, [2001].

Inscribed & signed by chef Mark Franz on the title page. Acclaimed San Francisco restaurant Farallon opened in 1997. The Farallon Cookbook takes serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky-Toe Crab with Truffled Mashed Potatoes or Rosemary Seared Prawns with Saffron Risotto. Seafood was not Mark's only specialty. He was also famous for his succulent Braised Veal with Lobster Tails and savory Roasted Quail Stuffed with Armagnac Laced Prunes. This handsome volume--as stunning as the restaurant itself--is packed with tips from the chef, techniques to simplify the recipes, and an irresistible selection of desserts from Farallon's celebrated pastry chef Emily Luchetti.

Near fine.