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• by:
• Wild, Michael and Goldman, Larry

When Michael Wild and Larry Goldman opened Bay Wolf in 1975, they created one of the most elegant, inviting, and lasting culinary traditions in the Bay Area. Along with Chez Panisse and Citron, their restaurant has been instrumental in the development of California cuisine, known for is straightforward preparations, fresh seasonal ingredients, and bright flavors.

In this highly personal commemorative cookbook, Wild reflects on 25 years of fine food and wine, good company, and celebration. While chronicling the restaurant's history, the cookbook brings together over 100 recipes that showcase its robust, down-to-earth sensibilities-- a unique blend of California and Mediterranean cuisines, with shades of Tuscany, Provence, and the Basque country.

With recipes organized by month, this beautiful cookbook follows Bay Wolf through the seasons, making its brand of West Coast culinary sophistication and rustic simplicity accessible to any home cook.