ABOUT THE RECIPES
When writing The San Diego Restaurant cookbook, we asked chefs to tailor their recipes for four-to-six portions and to include measures of all ingredients along witwh detailed cooking and serving instructions. Other than making minor edits to fit those guidelines, we have reproduced the chefs’ recipes just as they were given to us. The recipes come directly from restaurant kitchens, and because preparation methods, equipment, and ingredient quantities used in restaurants may differ from those used when cooking at home, you may find it necessary to make some adjustments when preparing these dishes.
Please feel free to contact the restaurants directly with your questions. Or, better yet, dine at the restaurant of your choice before you prepare one of its recipes. During San Diego Restaurant Week, you can enjoy a discounted three-course meal at many of the restaurants in this book. Please see the index (page 264) for a list of restaurants, chefs, and contact information.