Author
Bindng
Boulevard: The Cookbook
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Every once in a while a restaurant changes a citys dining scene forever. In San Francisco, that restaurant is Boulevard.In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building a survivor of the 1906 earthquake with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and its impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurants handblown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and longtime collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible Frenchinfluenced regional American cooking.In BOULEVARD, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, PanRoasted Wild King Salmon in Cider Sauce with PotatoBaconWatercress Cake and Shaved Apple and Fennel Salad; ButtermilkBrined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chefs wise and unapologetically opinionated cooking notes, BOULEVARD answers the longrunning demand for a dialogue with the creative team behind the restaurants enduring popularity.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.