Judy Rodgers (1) (1956–2013)
Auteur van The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
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Over de Auteur
Judy Rodgers was born on October 28, 1956. As a 16-year-old exchange student in France, she stayed with the family of Jean Troisgros, who happened to run Les Frères Troisgros, a restaurant in Roanne. There she absorbed a culture in which ingredients, cooking and eating were venerated. She received toon meer a degree in art history from Stanford University in 1978. After graduating, she started cooking lunches at Chez Panisse in Berkeley with no formal training. Thus began her career as a chef. After working in restaurants in Italy, France, and New York, she ended up at Zuni Café in 1987. She wrote The Zuni Café Cookbook in 2002. She died of appendix cancer on December 2, 2013 at the age of 57. (Bowker Author Biography) toon minder
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Tagged
Algemene kennis
- Officiële naam
- Rodgers, Judith
- Geboortedatum
- 1956-10-28
- Overlijdensdatum
- 2013-12-02
- Geslacht
- female
- Nationaliteit
- USA
- Geboorteplaats
- St. Louis, Missouri, USA
- Plaats van overlijden
- Berkeley, California, USA
- Oorzaak van overlijden
- appendix cancer
- Woonplaatsen
- Berkeley, California, USA
- Opleiding
- Stanford University (B.A.|1978)
- Beroepen
- chef
cookbook author - Relaties
- Russell, Kirk (husband)
- Organisaties
- Zuni Cafe
- Prijzen en onderscheidingen
- James Beard Award, Outstanding Chef (2004)
- Korte biografie
- https://www.nytimes.com/2013/12/04/din...
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The Zuni Cafe Cookbook: A Compendium of Recipes and… door Judy Rodgers
Interesting cookbook, but there is almost nothing in here that I want to cook. It would be a fun cookbook for someone without kids and with a large budget and ample free time to prepare the time-intensive recipes, most of which require speciality ingredients. That said, I have made the roast chicken several times, and it is amazing (Google "Zuni roast chicken").
I have only made a couple of recipes from this cookbook, but have read most of it and am interested in trying more! I am especially intrigued by their renowned recipe for roasted chicken.
But- one of the recipes I've used a number of times now is the one for "seafood essence", and that alone is worth the whole book. We occasionally have a lobster feast, and this is a BRILLIANT and efficient way of utilizing the lobster shells and carapaces that would otherwise be discarded. Also, one can save up shrimp shells, frozen, to add to the essence (if one does not use them to make shrimp butter, of course!). The "essence" is a lobster stock- a quick one to make, needing cooking for only an hour or so- then strained and cooked down until one has a tiny amount of pure lobster flavor. (At some point, it is helpful to strain any sludge out of it.) Then put it in a small jar and freeze it. One teaspoon of it can give a lovely lobster taste to almost anything!
I am also eager to try her approach to perfect chicken stock.
Very recommended! The recipes look amazing in general, and invite explorations. I'm 3000 miles away from the restaurant, and sure wish I were not!… (meer)
But- one of the recipes I've used a number of times now is the one for "seafood essence", and that alone is worth the whole book. We occasionally have a lobster feast, and this is a BRILLIANT and efficient way of utilizing the lobster shells and carapaces that would otherwise be discarded. Also, one can save up shrimp shells, frozen, to add to the essence (if one does not use them to make shrimp butter, of course!). The "essence" is a lobster stock- a quick one to make, needing cooking for only an hour or so- then strained and cooked down until one has a tiny amount of pure lobster flavor. (At some point, it is helpful to strain any sludge out of it.) Then put it in a small jar and freeze it. One teaspoon of it can give a lovely lobster taste to almost anything!
I am also eager to try her approach to perfect chicken stock.
Very recommended! The recipes look amazing in general, and invite explorations. I'm 3000 miles away from the restaurant, and sure wish I were not!… (meer)
1 
cissa | 3 andere besprekingen | Aug 4, 2017 |
cissa | 3 andere besprekingen | Aug 4, 2017 | The Zuni roast chicken has become a household staple. Also like the fava bean salad with manchego and the beet salad with walnut oil. Yum.
1 jftuttle | 3 andere besprekingen | Oct 3, 2007 |
jftuttle | 3 andere besprekingen | Oct 3, 2007 | Recipes often rely on each other for integrated meals. Very tasty, though sometimes fussy. Never had a bad meal from this book. Very pleased with it.
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