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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 d'Italia well illu. . . Read More

Community Reviews

Fantastic book published in 1914 about San Francisco cuisine. Vivid descriptions of produce markets and wistful memories of pre-1906-fire restaurants. There's an odd exposition of what "bohemian" really means. And lots of recipes.

All in all, the audiobook is a perfect companion for insomnia. It's...more

This is a jaw dropping 1914 non fictional account of post earthquake San Francisco. Filled with racist, misogynist, and incredibly floral and detailed prose, explaining eating places that could easily find their way in a Pirates of Caribbean set, if they set sail for San Francisco. Monkey brains,...more

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 ver...more

Gourmet meal: $1.50. Champagne vintage recommended? 1892. There's something charming about traveling back a century and learning about your city's restaurants, groceries and eating habits. I recommend it to any local foodies