Features over 100 easy to create recipes to help you get started preparing and serving meals in this unique way. For decades, tens of thousands of visitors to San Francisco’s famed Fisherman’s Wharf have enjoyed the sublime taste of crusty sourdough bread bowls filled with piping hot chowder. As the popularity of this culinary treat grew, so did the many creative uses of Sourdough Bread Bowls - from beautiful party centre pieces filled with luscious dips to chic edible settings for salads, appetizers, entrees, desserts and so much more. To answer the question, How do I get started? gourmet chef, John Vrattos, and best-selling food writer Lisa Messinger have created an easy-to-follow, fun-to-use cookbook that provides all the answers. John and Lisa first guide the reader through the process of carving out a bread bowl. Whether you’re using sourdough or pumper nickel and whether your loaf is out-of-the-oven fresh or store-bought, you’ll learn the secret of making a bowl that is both beautiful and functional. From there, John and Lisa offer dozens and dozens of sumptuous kitchen-tested recipes, ranging from well-loved traditional dishes such as San Francisco’s famed Clam Chowder to the innovative Warm 12-Layer Baja Shrimp Taco Dip. Included in each recipe chapter is a dish specially developed by one of San Francisco’s top restaurant chefs. You’ll enjoy the creations of Steven Scarabosio, executive chef of Fisherman’s Wharf’s legendary Scoma’s; Jay Veregee of the prestigious Tadich Grill, San Francisco’s oldest eatery and many more talented individuals who have been inspired by Sourdough Bread Bowl cookery. Whether you’re hosting a party, having the family over for dinner, or simply cooking up an intimate supper for two, make your event a little more special with The Sourdough Bread Bowl cookbook .
