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The Bay Wolf Restaurant Cookbook

3.75  ·  Rating details ·  4 ratings  ·  2 reviews
When Michael Wild and Larry Goldman opened BayWolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for its straightforward preparations, fresh seasonal ingredients, and bright flavors. Situated ...more
Hardcover, 256 pages
Published July 10th 2001 by Ten Speed Press
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Steve B
May 21, 2007 rated it really liked it
Recommends it for: Foodie
Back story: Many years ago I submitted a pie to a pie and tart baking contest. One of the judges was the head pastry chef for the Bay Wolf, a nice restaurant in Oakland, CA. She offered me a job as her assistant on the spot which I politely refused, I already had a job in a completely different field. In hindsight I should have taken the job but I was young and didn't know that the Bay Wolf was one of the top ten restaurants in the Bay Area.

The recipes in the book are very good, especially the o
Sep 14, 2012 rated it it was amazing
Great restaurant. Great cookbook.
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