Carolyn Jung’s latest cookbook, East Bay Cooks, surveys top restaurants.
Handcut tagliatelle with blistered cherry tomato sauce and basil pistou
San Francisco and wine country get a lot of love on the dining scene, but the East Bay’s food culture is among the most diverse and dynamic in the Bay Area. That’s the driving force behind James Beard Award-winning food writer Carolyn Jung’s latest cookbook, East Bay Cooks ($32.99, Figure 1 Publishing), a survey of 41 top restaurants, bakeries and bars from Berkeley and Oakland to Danville, with two recipes from each. “Pretty much any type of ethnic food you crave or want to explore can be found in the East Bay,” notes the Santa Clara-based author. From tagliatelle at the Claremont Hotel’s Limewood restaurant to lamb larb at Oakland’sBelcampo, each recipe (some vegan, some gluten-free) was tested twice. One standout: Campfire Kulfi, a sophisticated take on s’mores. What else to expect from Componere Fine Catering of Emeryville, whose chefs, Jung says, hail from Michelin-starred restaurants and whose clients include Hollywood A-listers and tech executives? Bon appétit!