Pinch of This a Dash of That or Sierra Mar Cookbook

Pinch of This, a Dash of That

Author: Gooseberry Patch

Grandma's recipes were never written down...she always said they were just a pinch of this and a dash of that! For this charming cookbook we've tucked in some of the best recipes from days gone by like Yankee fried chicken, whipped sweet potatoes, feather bed rolls and daisy brown sugar cookies. We've also filled the pages with lighthearted quotes full of good old-fashioned advice.

Go to: Primal Leadership or The Book of Questions

Sierra Mar Cookbook: Post Ranch Inn, Big Sur, California

Author: Craig Von Foerster

Ranked as the #1 Hotel Restaurant in California by Zagat Surveys March 2006, Sierra Mar is located on the property of the Post Ranch Inn, Big Sur California. Sierra Mar's daily changing menu fuses Asian, French and Mediterranean influences under the direction of Executive Chef Craig von Foerster. Craig believes the difference between good and average food is sometimes a minute detail. He feels the motivation and care for really great food must come from within. The restaurant features an innovative, four course, prix fixe menu, which changes daily. By utilizing organic, seasonal fare the menu is ingredient driven and instinctive, thus resulting in a spontaneous culinary experience. With close access to regional and Big Sur local farmers, meals showcase the terroir of the land with a respectful energy.

The Sierra Mar Cookbook not only shares wisdom, but techniques and insightful musings that have inspired the a-la-minute, award-winning Sierra Mar style Chef Craig and his staff have created during his eight-year residency as executive chef.

The Sierra Mar experience includes not only award-winning food, but also a breathtaking view of the Pacific coastline as seen through the dining room's exquisite floor-to-ceiling windows. Sierra Mar has the fortunate distinction of being known for great cuisine and a world class wine cellar. Since its inception in 1992, the restaurant has received a vast amount of accolades, awards and recognition for the depth and uniqueness of the wine program, including the Grand Award from the Wine Spectator every year since opening.

Chef Craig von Foerster, is a published contributor in One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook and The Small Luxury Hotels of the World Cookbook. He was also included in the San Francisco Bay area's top restaurant guide, San Francisco Cuisine 2006. This is his first book.