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Bohemian San Francisco

Clarence E. Edwords

Book Overview: 

While describing his dining experiences throughout “Bohemian San Francisco,” Clarence Edwords paints an historic panorama of California cuisine with all its cosmopolitan influences. Best of all, he offers tantalizing recipes culled from conversations with the master chefs in “The City by the Bay.”

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Book Excerpt: 
. . .There were rooms decorated to represent various countries and in each room you could get a dinner of the country represented.

Thompson's was another place that was too elaborate for its patronage and after a varied existence from the old Oyster Loaf to a cafeteria Thompson was compelled to leave for other fields and San Francisco lost a splendid restaurateur. He opened the place under the Flood building, after the fire, in most magnificent style, taking in two partners. The enormous expense and necessary debt contracted to open the place was too much and Thompson had to give up his interest. This place is now running as the Portola-Louvre.

Much could be written of these old-time restaurants, and as we write story after story amusing, interesting, and instructive come to mind, each indicative of the period when true Bohemianism was to be found in the City that Was.

An incident that occurred in the old Fior . . . Read More

Community Reviews

2.5 stars, rounded up. Written in 1914, this book is an interesting chronicle of the food scene during that time. Edwords has as his demarcation line the great fire of 1906, and details various restaurants. Some recipes are found in here, as well, but may not be feasible to reproduce.

Points off for

A history of San Francisco through food

The best I can determine from a little research, Clarence E. Edwords was a medical doctor, a journalist, a traveler and at least a dabbler in Republican politics when he lived in Kansas City. From this book, published in 1914, it is easy to determine that whate

A jumbwoled mess!

No rhyme or reason to the presentation. Rablings about various (now mostly defunct) Francisco restauranpts with a bunch of loosely written "recipes" that, for the most part, omitl quantities, altho' the recipe for oyster stew does call for "100 California oysters". Written in very s

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