The San Francisco Chronicle Cookbook

With over 300 ethnically influenced, well-constructed recipes from the agricultural and culinary Eden of Northern California, this cookbook delivers great fun-and at a bargain. Culled by food editor Bauer and staffer Irwin from the 13,000 or so recipes published in the San Francisco Chronicle over the last 10 years, this selection is aimed directly at adventurous home cooks eager to try out new flavors. The style is modern melting pot: Fennel Coleslaw, Grape Salsa (with lemon and jalapenos), Japanese Moon-Viewing Noodles with whole eggs cooked in broth, Asparagus Chaat with Pistachios (served at room temperature with garbanzo beans, onions and cilantro), Jasmine Tea-Smoked Duck Breasts. Some of the country's top food writers contribute here: Laxmi Hiremath's Fragrant Creamy Lentils with Garlic; Copeland Marks's Sumatran Peanut Chicken (with chiles and coconut milk); and Flo Braker's Four-Star Rugelach. Best of all, these dishes are innovative without turning silly or fussy. Zesty Tomato Shortcakes use a savory corn bread batter, and White Lightning, a vegetable dish, combines turnips, daikon and jicama with lime juice and cilantro. The occasional margin notes, brief and pointed, offer only useful information (e.g., adding a little vitamin C to basil oil will help to retain its color). (Mar.)