Salting. I don’t know if Rodgers was the first to talk about salting proteins in a cookbook, but she certainly was an authority whom many professionals trusted and cited as the source of their own practice. Her story and the story of Zuni were important to have recorded. But it’s the section on salting – and the Zuni Cafe roast chicken recipe with bread salad – that taught me some cooking principles that have extended beyond the covers of this book.
Food writer and historian
This is one of those rare books that actually teaches you to become a better cook. It's worth it for the Chicken and bread salad alone (and the mock Porchetta and the orange-currant scones). Rodgers talks you through the minute details of a recipe with such intelligence that by the time you've cooked it a few times, you start to internalise her advice and develop better instincts.
Cookbook author and blogger
This is the most cherished cookbook in my collection. Every time I make one of the recipes I feel like Judy's spirit is in the kitchen with me, encouraging me to be fearless and taste as I go. Her book taps into all the senses and inspires cooks to trust their instincts.
Writer and broadcaster
You want to cook every recipe in this book from pickled grapes to Zuni Roast chicken with bread salad. However, what makes this book remarkable is the depth of information that Judy Rodgers gave in her cooking instructions. It's a wonderful cookbook.
Chef, Culinary Instructor, Food Stylist
Hands down it has the best Chocolate Pots d'Creme recipe! Which can be multiplied and multiplied and still come out perfect. And then I could talk days about how divine the Zuni Roast Chicken w/ Bread Salad is... great for dinner parties.
One of my first trips to California—before I made the state my home—included a meal at Zuni Cafe, which opened my eyes to what amazing California cooking was all about. The roast chicken and bread salad is worth every ounce of praise.
Food writer and author
Few writers can capture the essence of a recipe in the way Judy does. She is meticulous and detailed but nothing is extraneous and I feel as though I've learnt more about food and cooking from this book more than any other.
Writer, broadcaster and academic
There will be people who'll tell you to buy this book for the roast chicken and bread salad. But what you really need it for are the pickled red onions. As pink as Calpol, as piquant as anything you'll ever taste.
Chef and Author
Probably my all-time favourite. It has sat by my bed for over a decade. I return to it time & time again. Kudus pure, precise voice never fails to galvanise me to be the best cook I can be.
Food & drink writer
It's not flashy, but this is a classic for a reason. You, too, can make the best chicken of your life, even if you don't have a wood-burning oven. There's a must-eat Caesar salad, too.
Award-winning food writer and author. Columnist at The Sunday Telegraph
A book to ‘work through’ as there is so much knowledge here. It’s full of the kind of food I want to eat and expresses the ethos of a restaurant that was ahead of its time.
Food writer and cookbook author
If you want to learn to cook well—really well, California-well, vibrant and seasonal and light and flavorful-well—it has to be Judy Rodgers' Zuni Cafe Cookbook.
The quiet rigor of Rodgers and the timelessness of Zuni is evident on every page. She only wrote one cookbook, good thing it is a perfect one.
Founder of La Fromagerie in London
Modern cooking with accent on produce and simplicity with a narrative that makes you want to learn from Judy Rodgers and become a disciple.
Seminal work that wonderfully looked at California cuisine and the technique and thought process behind dishes. Still very relevant today!
Writer and Food Consultant
Judy helped change the way we eat. The recipes have stood the test of time and her writing about food, cooking and eating is beautiful.
I love her story, and I love that rather than just giving recipes, she gives you path to find your own way.
Simply love this book, not only a joy to read but full of wisdom and wonderful recipes.
Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH
Gateway drug to curing, brining and pre seasoning
A masterpiece of purity in technique.
Beef at Flat Iron
So many great recipes.
Publisher of Appetite
Chef and culinary educator
Author and food professional
Co-Founder - Mission Chinese Food, Commonwealth, The Perennial, Zero Foodprint
Chef/owner, Mister Jiu; San Francisco, CA
Author and lecturer
Whole Foods Market Global Cheese Buyer
Founder and principal of Straus Literary
Proprietress of Omnivore Books
Senior Editor Lucky Peach
Executive Chef Patron, Quo Vadis, Soho
Blogger of dobbyssignature
Chef/Owner Pok Pok Restaurants
Writer, recipe developer and cookbook author
Food & travel writer, broadcaster and author
Food journalist and restaurant critic
Chef and Proprietor
Chef, Author and TV personality
Executive Chef Bar H Surry Hills
Food writer and photographer
Consultant and writer
Blogger and cookbook author
Food writer and journalist
Co-founder of Edible Communities
Chef and Managing Partner
Food and travel journalist and author
Executive Chef/Co-Owner, Cockscomb and Co-owner/Partner, Boccalone Salumeria
Founder of Wahaca, chef and writer
Author of the food blog Mrs. Wheelbarrow's Kitchen