Firehouse Food: Cooking with San Francisco's Firefighters
San Francisco firefighter and chef Chase Wilson wittily sums up her feelings about cooking for her fellow firefighters: "It's putting dinner on the table for 14 that gets my adrenaline going." And with that, authors Dolese (food writer and cookbook photos stylist) and Siegelman (cookbook writer) present meals that can be prepared for either army or family. These recipes, which often reflect the flavor of San Francisco, are as simple as Coleslaw with Pineapple and Dried Cherries (from Marty Verhaeg, Engine 13) or as time-consuming as Pork Mole, which can be prepared two days ahead of time (from Theresa Wolowic, Engine 32). The flavor-intense Villa Gumbo requires a roux and is served by Rich Gibson, whose Station 37, founded in 1915, ranks as one of the oldest. Desserts such as Warm Swiss Almond Apple Cake (from Lt. Richard Busalacchi, Truck 19) round out the recipes. From beginning to end, this accessible cookbook presents an enthusiastic, adrenaline-infused tone perfect for homecooks of any level.Copyright 2003 Reed Business Information, Inc.