Boulevard: The Cookbook

I will try to strike a balance to the previous two reviews. This cookbook is beautiful. It is a large outsized book that will cause people with cookbook holders possible issues but if you have Glazer's _Artisanal Baking in America_ the size should not surprise.I got this book the first day it was released and have spent the time reading and cooking from it.1) the recipes are excellent. However, some of the ingredients will be hard and expensive to come by such as sand dabs which are easy on the west coast to get but quite the adventure in the midwest;2) the recipes are not for beginners. You must have basic, competant skills not to mention maybe some specialized tools to make your life easier such as, a food processor or food mill. If you are hoping for super simple ingredients and expect to have a dinner party done in a few hours this may not be the book for you. The recipes are doable with planning and careful reading;3) Very west coast, in particular, Northern California. Nancy Oakes and her restaurant Boulevard have been part of the cutting edge providing fresh takes on classics and loving attention to local ingredients.4) The book is beautiful and could grace a coffee table with gorgeous pictures of food, staff and surroundings. However, sometime I felt that the design of the book took greater precedence than ease of reading and use for the cook. An example is how there is a great deal of white space but the typeface (8-10 pt) is more typical of regular sized cookbooks;5) I have been a long time fan of her husband, Bruce Aidell, the sausage king, and in his books always had contributions from Nancy that truly showcase meat in all its glory including brining. However, when you read this book you see the expertise with meat but not to the level that I would expect from Ms. Oakes as evidenced from the contributions to her husband's books.6) The meals are showstoppers. What meal was NOT a showstoppper? Yeah, I'm getting plumper but my figure was sacraficed on a mighty tasty and good looking altar7) Each recipe is presented this way: main recipe with attendant side items that compose that course. Yes, this includes the salads which have the recipes for the garnishes and accompaniements on the same page. So quite frankly, having multiple courses can be quite the production for it is not just "white corn soup" but the single corn stock, garnish and crab cake souffles. Like I said, not for beginners or someone wanting a meal in 30 minutes.8) recipes can be modified and adapted easily. So I did not have tiny quail for the buttermilk fried recipe but it did translate very well to chicken and the same for brining the guineau hens. Again, chicken came to rescue. So if you are freaking out about making everything just take the parts that you likeIn all, an excellent book. Just remember that this book is not for beginners but people who can plan and have some basic skills.Highly recommended for the collector and for those who love Northern California cuisine. And if you are wondering where I stand on the debate of Chez Panisse vs. Boulevard? Boulevard because no body does meat/fish/poultry as well.

I'd been to Boulevard a few times and loved the food there. I remembered seeing in a bookstore that they had a book. At the time I thought it was a bit daunting as there were a lot of steps. But I had the Alinea cookbook and cooked out of that since then and figured this would be much easier.You can learn a lot from this book. Oakes does a good job of explaining each dish and its ingredients and how dishes kinda came together. It's pretty interesting.Everything is well laid out. Each piece of each dish has it's own ingredient list and set of instructions then a plating portion. You could easily mix and match parts of the dishes or just take portions out for your own meals.The ingredient list is not very hard to find. I don't live in a major city and could make many of the recipes. There is also a source list so you can find the ingredients you need that might not be available to your area (most are websites).The only thing is, I feel the flavor profiles of this book do not match the food of Boulevard today. Obviously things change. I was there in the winter and spring of 2010. The book is from 2008 I believe which is the publish date which means most of the recipes are from 2007 and earlier. Not to say this is disappointing but their food has gotten even better in time. Just makes you want another book by Oakes.

My husband and I had a wonderful dinner at Boulevard during our recent visit to San Francisco, so buying their cookbook was a must. In fact, our dessert--Lemon Meyer Icebox Cake--was SO good, we returned with friends just for dessert (and a glass of Limoncello). Thankfully, Boulevard's cookbook has this fabulous dessert (pages 212-213). Now if I can just get up the nerve to try making it! I have a long list of other things to try from this cookbook, including buttermilk-brined fried little chickens, "steamship" short ribs bouguigonon, white corn soup ...and even bacon braising stock sounds interesting. I also love the chefs' voice, which shines thru in this cookbook. "Cook the recipes in this book with the same spirit in which they were created: with joy," they wrote. It was a joy to eat at Boulevard and I look forward to putting their recipes to work. (My husband is happy fella too.)I was heartsick to read that Heather Ho, Boulevard's pastry chef and creator of the Lemon Meyer Icebox Cake, returned to NYC to serve as Windows on the World's pastry chef, where her career "tragically ended on September 11, 2001, in an irresolvable and heartbreaking way." Heather's spirit lives on at Boulevard--on their menu and in their cookbook. You are missed and will always be remembered, Heather.

In response to the negative reviews stating that it takes an army of chefs to execute the menues: It is true that completing an entire menu would be rather dounting, but as is mentioned in the introduction, just pick one, maybe two items from the menu and replace the rest with recipes that you are familiar and comfortable with. So far I have made the potato cakes (potato, watercress wraped in bacon). Absolutely marvelous with a grilled steak. The fingerling potatoes roasted with tomatoes, garlic and cream are sensational. Basic roast chicken is a great match. The cider brined pork chops also were very good. My next project will be the lamb chop stuffed with broccoli rabe

Own over 300 cookbooks and this is by far my favorite have bought it 4 separate times Bc I keep getting family or coworkers who love it so much I’m forced obligated to let them have it enjoy it plan and simple a great cookbook

This is by far one of the best and most beautifully illustrated restaurant based cookbooks I have ever seen. The recipes are inventive but not difficult to try at home. Boulevard is my favorite San Francisco restaurant so I am enjoying their cuisine from a distance here in Arizona!

We dine at Nancy Oakes restaurants and her book is a great addition to my cookbook collection. I am especially interested in her method of "brining" pork.

Very nice book. Its big and very tastefully done. Although i cant see myself cooking most things in here, a recent trip to this restaurant celebrating a special occasion is really why i bought this book. As a memento of some sort for good times