(*NEW ARRIVAL*) (San Francisco) Mark Franz & Lisa Weiss. Farallon: The Very Best of San Francisco Seafood Cuisine. *Signed* Health Foods Beginning in her grandmother’s kitchen

Beginning in her grandmother’s kitchen in California

She describes how to braise

from Ardbeg to Laphroaig

Pasta is the perfect food

Find your way to the true recipe for tiramisù—after all

(*NEW ARRIVAL*) (San Francisco) Mark Franz & Lisa Weiss. Farallon: The Very Best of San Francisco Seafood Cuisine. *Signed* Health Foods Beginning in her grandmother’s kitchenDesserts 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