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The Sourdough Bread Bowl Cookbook: For Parties, Holiday Celebrations, Family Gatherings, and Everyday Meals
San Francisco’s Fisherman’s Wharf has long been known for its sourdough bread bowls filled with piping hot chowder. Not just for chowder anymore, these hollowed-out rounds serve as edible vessels for meals of all kinds. Now, The Sourdough Bread Bowl Cookbook will help you get started serving food this way.
Whether you’re using sourdough or pumpernickel, and whether your loaf is out-of-the-oven fresh or store-bought, authors John Vrattos and Lisa Messinger begin by showing you the simple method for hollowing out a bowl that is both beautiful and functional. What follows are over 100 sumptuous kitchen-tested recipes , ranging from traditional dishes such as Fisherman’s Wharf-Style Clam Chowder to innovative creations like Teriyaki Chicken Bowl and Warm Baja Shrimp Taco Dip . Soups, salads, appetizers, entrées, even desserts― all are fun to make and delightful to serve! Throughout the book you’ll also find outstanding bread bowl recipes developed by top restaurant chefs who have honed their culinary skills at such restaurants as the famous Scoma’s on Fisherman’s Wharf and the prestigious Tadich Grill―San Francisco’s oldest eatery.
Whether you’re hosting a Super Bowl party, preparing a meal for the family, or simply cooking an intimate dinner for two, make your event a little more special with some tasty selections from The Sourdough Bread Bowl Cookbook .
Whether you’re using sourdough or pumpernickel, and whether your loaf is out-of-the-oven fresh or store-bought, authors John Vrattos and Lisa Messinger begin by showing you the simple method for hollowing out a bowl that is both beautiful and functional. What follows are over 100 sumptuous kitchen-tested recipes , ranging from traditional dishes such as Fisherman’s Wharf-Style Clam Chowder to innovative creations like Teriyaki Chicken Bowl and Warm Baja Shrimp Taco Dip . Soups, salads, appetizers, entrées, even desserts― all are fun to make and delightful to serve! Throughout the book you’ll also find outstanding bread bowl recipes developed by top restaurant chefs who have honed their culinary skills at such restaurants as the famous Scoma’s on Fisherman’s Wharf and the prestigious Tadich Grill―San Francisco’s oldest eatery.
Whether you’re hosting a Super Bowl party, preparing a meal for the family, or simply cooking an intimate dinner for two, make your event a little more special with some tasty selections from The Sourdough Bread Bowl Cookbook .
156 pages, Paperback
First published October 15, 2004
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Displaying 1 - 1 of 1 review
August 17, 2014
I don't know why I torture myself with sourdough cookbooks. I love the taste but sourdough isn't something I can work with on my schedule. I bought this book during one of my sourdough addiction times.
I like the idea of sourdough bowls. I love the idea of recycling the bowls by eating them and limiting the number of dirty dishes (forgetting about the dishes that get used in order to make the sourdough bowl).
The author recommends buying the bowls premade. I'm not sure (because I've not checked) if the local Kroger's carries sourdough bowls. I really would prefer to make my own.
Many of the recipes also recommend cooking the recipe and then piling it into the bowl and then removing the food to eat it. Those seem like a lot of steps. I'd rather have individual bowls with individual servings. I can't picture communal eating with one single 1 - 1 1/2 lb. bowl for everyone to partake. Again, it seems to defeat my vision of fewer dishes to wash.
A few of the recipes seem to be do-able but not enough to justify buying the book.
I like the idea of sourdough bowls. I love the idea of recycling the bowls by eating them and limiting the number of dirty dishes (forgetting about the dishes that get used in order to make the sourdough bowl).
The author recommends buying the bowls premade. I'm not sure (because I've not checked) if the local Kroger's carries sourdough bowls. I really would prefer to make my own.
Many of the recipes also recommend cooking the recipe and then piling it into the bowl and then removing the food to eat it. Those seem like a lot of steps. I'd rather have individual bowls with individual servings. I can't picture communal eating with one single 1 - 1 1/2 lb. bowl for everyone to partake. Again, it seems to defeat my vision of fewer dishes to wash.
A few of the recipes seem to be do-able but not enough to justify buying the book.
Displaying 1 - 1 of 1 review