The Basque Kitchen: Tempting Food from the PyreneesChef Gerald Hirigoyen, of San Francicso's Fringale and Pastis restaurants, takes the reader on a culinary journey through his native Basque country, relating its cuisine to that of French and Spanish cooking.
Boulevard: The Cookbook
Chef Nancy Oakes is San Francisco's most beloved chef and dining at Boulevard is a feast for all the senses. This cookbook features 75 of the restaurant's signature recipes, , each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. and gorgeous full-color photography.
A Sweet Quartet Sugar, Almonds, Eggs, and Butter: A Baker's Tour Including 33 Recipes by Fran Gage
In this, her latest book, Fran Gage, former owner of the acclaimed San Francisco bakery, Pâtisserie Française shares the marvels of the four ingredients she terms "the DNA of desserts." Fabulous facts and receipes as well as a look at the evolution of dessert itself, from ancient times to the present day, this book is a must have for any baker or sweet toothed person like me. :-)
BayWolf Restaurant Cookbook"Want to end up with a lusty, luscious, sumptuous, and evocative meal, the BAYWOLF COOKBOOK profoundly delivers." ...Berkeley Daily Planet
California Rancho CookingJacqueline Higuera McMahan's personal history as an eighth-generation Californian adds spice to this sumptuous celebration of "the first fusion food." The recipes, blending Spanish, Mexican, and Californian cuisine, include Butterflied Lamb in Pomegranate Juice, Adobado (Chile-Soaked Pork or Spareribs), Grilled Trout Wrapped in Fig Leaves, and Strawberry Enchiladas with Sweet Milk Tortillas. McMahan also shares early California lore and memories of family meals.
The Cafes of San Francisco: A Guide to the Sights, Sounds, and Tastes of America's Original Cafe Society guide to the cosmopolitan San Francisco Bay Area through its unique cafés. Includes over 300 full-color photographs, 35 in-depth profiles, a directory of more than 340 cafes, and café stories, thoughts, and recipes from café lovers including former Mayor Willie L. Brown Jr., Francis Ford Coppola, Chef Joey Altman, Caffe Trieste, Jane.org, Absinthe, Zero Degree, Caffe Proust, The Republic of Tea, and more 
Cooking for Heart and Soul: 100 Delicious Low-Fat Recipes from San Francisco's Top Chefs
A Cookbook to Benefit the San Francisco Food Bank
Although this excellent cookbook is out of print it is still available for purchase new and used from a amazon.com
China Moon CookbookChild Award! 250 homestyle recipes for "Chinese Bistro" fare from acclaimed San Francisco restaurant where food light and fresh, casual yet impeccably flavored.
Raw by Charlie Trotter and Roxanne Klein
Since 2000, numerous eateries experimenting with raw food have opened in many cities in the United States and Canada. The desire for increased energy, clearer skin and clearer thinking are said to be the positive effects and people who do prefer raw foods claim their lifestyle is good not only for the human body, but also for the planet. Free of fish, meat, dairy and eggs, it emphasizes eating unprocessed, locally produced and organic ingredients. The authors of this book are two of the most popular experts on the methods of preparing beautiful and delicious raw foods.
The Cuisine of Hubert Keller
This is the lavish full-color debut of San Francisco's acclaimed French chef Hubert Keller and his restaurant, Fleur De Lys, which has been lauded as one of the finest in America.
The Cuisine of Hubert Keller
- an Online version from Google Books
375 of the best recipes from world-renowned chefs and food writers including Paul Bertolli, Marion Cunningham, Mark Franz, Marlena Spieler, Flo Baker, and many others.
Everybody's San Francisco CookbookA great introduction to ethnic cooking,includes wonderful receipes of Japan, China, Middle East,and South America.
by Charles Lemos
The Farallon Cookbook: San Francisco's upscale Farallon Restaurant is known for its imaginative coastal cuisine. Chef Mark Franz is true genius. So now, even if you can't afford to eat here, you can prepare some of the dishes yourself.
Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant Greens Restaurant in San Francisco changed the way Americans view vegetarian cooking . In addition to almost 300 recipes, chef Annie Somerville lists farmer's markets throughout the country and gardening tips for growing your own produce.
Firehouse Food: Cooking With San Francisco's Firefightersby George Dolese, Steve Siegelman, Paul Moore (Photographer), Stephen Siegelman
Firefighters are famous for their food and it's no wonder since they cook their own meals seven days a week. "Firehouse Food" introduces firehouse life, its brave denizens, and more than 100 of their best recipes. 80 photos.
Fog City Diner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, shares her flair for reinventing American food. The recipes are easy to follow.
The Flavors of Home: A Guide to Wild Edible Plants of the San Francisco Bay Area by Margit Roos-Collins, Rose Craig (Illustrator)
A delightful guide, field book, cookbook, and botanical essay rolled into one, The Flavors of Home is ideal for both experienced forages and casual hikers.
The French Laundry Cookbookby Thomas Keller, Susie Heller (Photographer), Michael Ruhlman, Deborah Jones (Photographer)
Thomas Keller is the chef/proprietor of The French Laundry in the Napa Valley. Ruch Reichl acclaims his restaurant as "the most exciting place to eat in the United States". The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes in this book are exact recipes from the French Laundry kitchen. No shortcuts have been taken, no critical steps ignored.
The Lhasa Moon Tibetan Cookbook by Tsering WangmoThis Tibetan restaurant is the only one in the Bay area. Their cookbook is simple to understand and it is easy to prepare the receipes. Included are 80 recipes for vegetarians and meat lovers alike. There are soups, snacks, famous Tibetan momos, noodle dishes, tsampa and breads, cheeses, chilli sauces and the infamous Tibetan tea.
A Passion for Desserts
The pastry chef of San Francisco's Farallon Restaurant presents a tempting array of recipes including Raspberry Ice Cream Sandwiches, Espresso Cupcakes, Cinnamon-Apple Crêpes, Chocolate Mocha Truffle, and other extraordinary desserts.
Michael Chiarello's Casual CookingBelieving that fine cooking doesn't’t have to be a nerve-wracking experience, Napa Valley chef Michael Chiarello has perfected scores of recipes that are both delicious and stress free.
Millennium Cookbook: Extraordinary Vegetarian Cuisine
Millennium is considered to be one of the top ten vegetarian restaurants in the country and Eric Tucker, the chef at Millennium does an amazing job of making the elegant cuisine offered at Millennium available for home cooking.
Mustards Grill Napa Valley CookbookAnyone who has been to Napa Valley knows Mustards' Grill as the local institution for great meals and fine wine, with its ranch house feel, roadhouse welcome, mustard fields and vineyards as a backdrop. Here are Chef Cindy Pawlcyn's favorite recipes and signature dishes. Color photos.
Patricia Unterman's San Francisco Food Lover's GuideIn her fourth fully updated and totally revised edition of the SAN FRANCISCO FOOD LOVER'S GUIDE, locals and visitors alike get the buzz on the best places to eat, drink, and cook. With her characteristic passion and exacting standards, Unterman profiles over 600 restaurants, bakeries, bars, butchers, delis, markets, cafes, confectioners, food stands, cheese shops, cookware stores, cookbook sellers, and wine shops across the city’s 14 districts, as well as throughout Berkeley, Marin, and the wine country.
San Francisco A La CarteThis award-winning cookbook serves up San Francisco in all its gastronomical glory, with more than 500 easy yet innovative recipes from the multicultural, cosmopolitan city by the Bay.
San Francisco Cuisine 2002 by Patricia TrifariMany of California's top Wineries, detailed restaurant information and recipes from the Bay Area's top chefs. San Francisco Cuisine is updated annually to include the most recent menus, added new restaurants, new exciting recipes and interesting feature articles.
The San Francisco Ferry Plaza Farmer's Market Cookbook: A Comprehensive Guide to Impeccable Produce Plus Seasonal Recipes
This lovely book by Peggy Knickerbocker & Christopher Hirsheimer is a part cookbook and part reference guide, the perfect size for carrying through the market when you need to navigate through the epicurean maze that is Saturdays. 
San Francisco Flavors: Favorite Recipes from the Junior League of San FranciscoMany tips from San Francisco's most celebrated chefs. 40 illustrations. 24 color photos.
The Junior League of San Francisco uses all the proceeds from this book go to support their charitable work.
San Francisco Seafood : Savory Recipes from Everybody's Favorite Seafood Cityby Michele Anna Jordan
Pacific fish and shellfish and Fisherman's Wharf are an essential aspect of San Francisco's appeal.. The author, the Chronicle's food editor for many years presents recipes form 30 of the city's top restaurants, many of which, specialize in seafood, including Jeremiah Tower's Stars restaurant delicious crab souffle, the Tadich Grill, San Francisco's classic sea food restaurant, shares their remarkable oyster Hangtown Fry. A. Sabella, one of the finest of seaford restaurant contributes the recipe for their outstanding Cioppino. John Dory from Fringale's presents his Braised Leeks, Wild Mushrooms and Artichokes. Jordan offers ideas for substitutions and helpful shortcuts when possible as some of these recipes are complicated. And of course the perfect wine is suggested for each dish.
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. Legendary chef Alice Waters', 
newest book, "The Art of Simple Food" is for everyone who wants to learn to cook, or to become a better cook. She writes about her passion for using the freshest seasonal ingredients around to create the most delicious meals, and shares her simple but delicious recipes.
The Stinking Cookbook: The Layman's Guide to Garlic Eating, Drinking, and StinkingCelebrate garlic cuisine made famous by the very popular San Francisco restaurant, The Stinking Rose. 36 recipes, along with other garlic hints, tips and facts.
Tadich Grill: A History of San Francisco's Oldest Restaurant, With Recipes
by John Briscoe
The Tadich Grill is quintessentially "old" San Francisco and has not changed much since the 1930s. Their wonderfully fresh seafood is professionally served by waiters that have been there for decades. Although there is always a wait, it is well worth it. The book contains more than 100 pictures and many of their outstanding recipes.
Have you ever had a Hangtown Fry?
The Tra Vigne Cookbook: Seasons in the California Wine CountryUnforgettable classics from renowned Napa restaurant - organized by seasons and offers recipes for his favorite vegetables picked at their peak. This is one of those beautiful cookbooks that you can browse through and all of a sudden you're feeling hungry!
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
Joanne Weir is an award-winning author, cooking teacher, and chef. She cooked for five years at Chez Panisse and has studied with Madeleine Kamman. She is the host of the popular public television series Weir Cooking in the Wine Country and this book as well as her books From Tapas to Meze, You Say Tomato,were nominated for James Beard Awards.
Wolfgang Puck's Pizza, Pasta, and MoreWolfgang Puck, of San Francisco's Postrio Restaurant, shares casual and easy to prepare recipes, starting with the basics of stocks, sauces, dressings, and condiments. These delicious recipes reflect Puck's lively personality and passion for fresh tastes and ingredients.
The Zuni Cafe Cookbook:
A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
by Judy Rodgers, Gerald Asher
