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Sierra Mar Cookbook - Post Ranch Inn, Big Sur, California
by Craig von Foerster
Gibbs Smith, Publisher
ISBN 1-58685-859-9
Published October 2006 - Hardcover - 264 pages - $39.95

Passionate and energetic chef Craig von Foerster's cuisine creations will entice you to contemplate a trip to the west coast.  In particular, to Big Sur.  This is where you'll find the #1 Hotel Restautant (by Zagat Surveys) in California.  And get this!  The menu changes daily!  Can you imagine?  With a truly dedicated staff of many years, this place beckons a visit.  Using seasonal fare, the book is made up of menus.  Each menu offers choices of Amuse Bouche and choices of three-courses, plus wine selections, chef's notes, and techniques.  We're also given how to plate various dishes.  So important when trying to make a statement.  Dishes that intrigued me were: Saffron Seafood Soup; Alaskan Halibut with Potato Rösti, Savoy Spinach, Pernod-Poached Oysters, and Sevruga Caviar; and Pan Roasted Wild Striped Bass with Olive Oil, Fork-Mashed Potatoes, Chorizo, and Mussels.  One of the more "scary" dishes was Smoked Salmon-Wrapped Day Boat Scallops with Quail Eggs, Fennel Emulsion, and Salmon Roe!  There's a Basic Recipes section for Beurre Blanc, Brioche, Pasta Dough, lots of vinaigrette recipes, syrups, stock recipes, and more.  Also, there is a comprehensive Purveyors list of contacts.  These are not hearty meals by any means, but rather arty.  The Sierra Mar also has a world-class wine cellar.  This book is beautifully illustrated.
Conclusion - Elegant and enticing to doll up your own cooking skills.  Probably not everyone's cup of tea as it's a little exotic.