Most things are considered classics for a reason. Consider this to be the Led Zeppelin I of cookbooks - often appearing on critics 'Best Of All Time' lists. Beginning her stint at Zuni Cafe in 1987 after extended culinary travels abroad and in the States, Chef Judy Rodgers brought with her a deep knowledge and respect for fresh, seasonal, simple, locally-sourced ingredients. This book was was one we had wanted to cook from for a while. We've been to Zuni - having enjoyed a memorable meal there during a trip to San Francisco many years ago. Without further ado, here are the dishes we chose:• Prosciutto with Warm Roasted Figs & Hazelnut Picada - Sure, figs and prosciutto have become ubiquitous at restaurants everywhere but Zuni perfected it when many of these chefs were still in Underoos. Roasting the fresh figs (at their peak of seasonal freshness when we made made this) under a broiler gave them a pleasing soft texture that really brought out the sweetness. This character was tempered perfectly by the salty, fatty prosciutto - which is draped on a bed of arugula (which was gently dressed in a little bit of olive oil). The hazelnut picada added a pleasing crunch to the taste. A perfect starter or accompaniment to a main dish.• Zuni Roast Chicken with Bread Salad - We would be remiss if we didn't attempt to make this dish - for which Zuni is famous for. Although simple, we were still nervous about making it. When you use high-quality ingredients, it's tough to mess up. Time is key. We let the chicken (a small, organic variety) rest overnight after seasoning. The results were fantastic and the bread salad was a delicious indulgence for our healthy(-ish), low-carb diet. Best of all, the leftovers afforded us the opportunity to make the following:• Roast Chicken Salad with Peppers, Pine Nuts, Olives and Bitter Greens - We could certainly argue how in the world there could possibly be any leftover roast chicken but, in this case, here is the perfect meal. The preparation is simple and the results are delicious! We are a big fan of the "torn" croutons for the rustic quality it gives any dish. You don't want a salad like this to be too fussy. The pan drippings from the roast chicken are also put to use in the dressing. We chose arugula for the greens because of their pepper-y bite.• Short Ribs Braised In Chimay Ale - We can't think of a better way to spend a lazy Sunday than listening to some vintage soul / r & b and reading a good book while this dish slowly cooks in the oven (we opted for this method - you can also use the stovetop). The night before, we seasoned the ribs and loosely covered them in the fridge. Meal-day prep was a breeze. Simply add some chopped yellow onion, dried chanterelle mushroom (optional) and your stock / beer mixture. As Tom Petty says, "The waiting is the hardest part." - as your house fills with intoxicating aromas. We served this with some of the leftover wedge salad (below). The Dijon mustard (added at the end just before finishing the ribs under the broiler) added a pleasant bite to the flavor. These were exceptional!• Butter Lettuce with Oranges, Avocado & Shallot Vinaigrette - We are suckers for a good wedge salad. This one combines the fresh flavors of Summer (we used grapefruit, orange and avocado) with a zingy shallot vinaigrette. We used heads of Boston lettuce, cut into quarters. Leaving the core intact produces a nice, manageable portion - made more substantial by the addition of the imitation lump crab meat (optional but delicious).