Also in Food & Health

The Slow Food Guide to San Francisco

And the Bay Area: Restaurants, Markets, Bars

by Sylvan Brackett, Wendy Downing, Sue Moore

with Slow Food USA

For the Media

FOR IMMEDIATE RELEASE
January 19, 2006

For more information contact Jon-Mikel Gates,
802-295-6300, ext.111, jgates@chelseagreen.com

Slow Food Takes Center Stage in New Guide to San Francisco Bay Area

“The Slow Food Guide’s . . . nuanced, subjective tone prizes quality, sincerity, and the emotional value of honest cooking over the weight of the plate and the number of truffles upon it.”

—Gourmet magazine

When people around the world think of the San Francisco Bay Area, they immediately think of delicious food. Its restaurants, farms, vineyards and specialty food producers are at the epicenter of cutting edge food in America. The San Francisco culinary scene, with its emphasis on organic, locally grown food is leading the world toward a healthier, more delicious way of eating. With the new The Slow Food Guide to San Francisco and the Bay Area (Chelsea Green Publishing, January 2006) visitors and local food lovers now have a map to the area’s culinary landscape from a unique Slow Food perspective.

With more than 550 entries, this book goes light-years beyond the traditional listing of restaurants and pubs one finds in most guides. Compiled by more than 75 food experts who live, eat, and cook in the Bay Area, The Slow Food Guide to San Francisco is an insider’s look at both the traditional and the innovative in Bay Area cuisine. This culinary adventure story takes readers to such world-renowned establishments as Berkeley’s Chez Panisse, but also explores the lively East Oakland taco truck scene and introduces us to colorful Bay Area food producers like Mr. Espresso. Special attention is given to the best farmers markets, fish markets, specialty cheese shops, and ethnic grocery stores. And throughout the book are find in-depth profiles of the city’s long-time institutions like Tadich Grill, as well as its guarded neighborhood secrets like the Sunday “brunch” at Berkeley’s Thai Temple or the dog-friendly crowd at Spike’s Coffeehouse in San Francisco’s Castro District.

Slow Food is a growing international movement committed to sustainable agriculture, local food traditions, and the honest pleasures of the table. More than 80,000 members worldwide have fought successfully to protect raw milk cheeses, heritage breeds of American turkeys, and many other outstanding foods that are either threatened or simply deserve to be more widely known and enjoyed. The entries in this book were chosen with the principles of Slow Food firmly in mind.

This is the third in a series of national Slow Food City Guides published by Chelsea Green and Slow Food USA. Slow Food guidebooks to New York City and Chicago also are available.

Sylvan Brackett and Sue Moore work in the culinary field and belong to Slow Food chapters in the Bay Area. Wendy Downing is a former chef and a member of Slow Food Portland, Oregon.

Available April 2006 | Paperback | $20 | 1-931498-75-X | 5 x 8 1/2 | 376 pages