(*NEW ARRIVAL*) (San Francisco) Mark Franz & Lisa Weiss. Farallon: The Very Best of San Francisco Seafood Cuisine. *Signed* Holocaust as well as cooking and

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from wholesome desserts like Avocado-Lime Tart to restorative juices and teas like Chrysanthemum

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he shows readers how they can shift to a model that continually recharges the soil with organic matter

(*NEW ARRIVAL*) (San Francisco) Mark Franz & Lisa Weiss. Farallon: The Very Best of San Francisco Seafood Cuisine. *Signed* Holocaust as well as cooking andDesserts by Emily Luchetti. Forewords by Jeremiah Tower & Pat Kuleto. Illus. with photographs by Paul Moore. 11x9. 25", jacket. First Edition. San Francisco: Chronicle Books, [2001]. Inscribed & signed by chef Mark Franz on the title page. Acclaimed San Francisco restaurant Farallon opened in 1997. The Farallon Cookbook takes serious home cooks on an undersea voyage, indulging in such ocean delights as Peeky Toe Crab with Truffled Mashed Potatoes or