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Williams and Sonoma: Bride and Groom Cookbook
“I love to eat Gayle Pirie and John Clark’s food at their San Francisco restaurant Foreign Cinema, so it is a pleasure to have their recipes at hand in this cookbook. More than that, it’s a wonderful primer for any young couple just starting out, showing them everything they need to know about setting up a kitchen and pantry, cooking and serving food and wine, and entertaining with grace.”
– Chuck Williams
Country Egg, City Egg Cookbook
Describing eggs as “the ultimate and purest fast food,” Gayle Pirie and John Clark set off on an enticing culinary journey through 78 recipes in Country Egg, City Egg, with whimsical drawings by Rollin McGrail adding to the fun. Chefs Pirie and Clark enchant readers with eggs elegantly embellished with caviar, easily scrambled with pesto, simply rolled inside a warm tortilla, gently slipped into chicken broth for comforting Zuppa Pavese, and whipped into a frothy, champagne-spiked Sabayon Sauce to serve with fresh berries. Many dishes are featured at our weekend brunch.