Average customer rating:
- My "goto" book for entertaining
- I've been to the restaurant
- Different, Easy, Elegant, Beautiful
- Excellent
- Best cookbook I own
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At Blanchard's Table: A Trip to the Beach Cookbook
Melinda Blanchard , and
Robert Blanchard
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Caribbean & West Indian
| Regional & International
| Cooking, Food & Wine
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| Books
General
| U.S. Regional
| Regional & International
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New England
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
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Similar Items:
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Cook What You Love: Simple, Flavorful Recipes to Make Again and Again
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A Trip to the Beach: Living on Island Time in the Caribbean
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Live What You Love: Notes from an Unusual Life
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An Embarrassment of Mangoes: A Caribbean Interlude
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Island Wise: Lessons in Living from the Islands of the World
ASIN: 0609610821
Release Date: 2003-03-25 |
Book Description
The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in
At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow.
Writing with the same humor and charm that made their first book such a success, Bob and Melinda share recipes drawn from their New England roots, their early years in the gourmet food business, and their life in the Caribbean.
At Blanchard’s Table is a delectable collection of more than 160 recipes perfect for get-togethers of family and friends, illustrated with glorious photographs that reveal how lucky they are
to have homes in both Vermont and Anguilla.
Although the Blanchards’ restaurant gets rave reviews for the food, Melinda was never trained formally as a chef, so her recipes are for true homemade meals that are appealing and easy. Caribbean-influenced dishes like Calypso Chicken with Lime, Grilled Lobster Anguilla Style, and Jamaican Jerk Shrimp are complemented by New England–inspired fare such as Vermont Cheddar Soup, Balsamic-Glazed Veal Chops, and Vermont Picnic Ham Baked in Dark Beer.
Sections include Casual Starters, Soups, Salads and Dressings, Seafood, Meat, Pasta, Vegetables and Sides, Desserts, and Drinks. Throughout the book, there are dozens of mini-recipes that allow people in a hurry to toss together just a couple of ingredients for a quick and tasty dish. The Blanchards also offer expert cooking tips, as well as more delightful stories about some of their favorite Anguillians.
With simple, eclectic, and flavorful recipes—along with sound cooking advice, charming anecdotes, and the same warmth that made people fall in love with A Trip to the Beach—At Blanchard’s Table is truly a pleasure to cook from and nearly as enchanting as an actual trip to the beach.
Customer Reviews:
My "goto" book for entertaining.......2007-05-30
I met the Blanchards at a book singing where they were demonstrating some of the recipes; that was a few years back and I have not tired of awesome ideas found in this book. I have given this book to several family and friends and they rave about it as well!
I've been to the restaurant.......2007-03-09
The restaurant is beautiful and the cookbook is awesome. I've made several of the recipes and all were fabulous!
Different, Easy, Elegant, Beautiful.......2006-10-01
I also own a lot of cookbooks. I love to read them. I checked this book out from the library, and it is the only one I have ever checked out for free that I wanted to pay for, not matter how much it cost. Wonderful tips on products, unpretentious - almost apologetic in tone because she didn't graduate from culinary school (neither did I! Perfect!), beautiful photography, many, many recipes I want to try. Sandwiches fillings that become dips that become sauces, terrific adaptation and suggestions. I am so glad to have this cookbook/story. It is an irresistable love story of food and hospitality. Makes me want to go to their restaurant in Anguilla - wherever that is..... At least I can eat and serve the food! Try it at your library and see. Delightful.
Excellent.......2006-01-23
This is one of the best cookbooks we own (and we own a lot). Everything we have tried has turned out great and taste wonderful. Well worth owning
Best cookbook I own.......2005-06-24
We have dined at Blanchards in Anguilla several times and it is by far our favorite restaurant in the Caribbean. How thrilling to find out we could re-create our favorite dishes at home with this wonderful cookbook. It is by far my favorite!
Recipes to try: Cracked Coconut dessert, Orzo Pasta with Chili-Lime Vinegarette, Blanchard's Hummus, Skewers with Avocado Lime Dip, and Ginger Shrimp with Dipping Sauce, just to name a few. They are all wonderful and so simple to make with a short list of common ingredients. You won't be disppointed!
Average customer rating:
- todd english's cook book is always the most favorite
- The best dessert cookbook ever
- Elegant but Doable recipes
- Simple but great taste!
- Mangifique!!!
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The Olives Dessert Table: Spectacular Restaurant Desserts You Can Make at Home
Todd English ,
Paige Retus , and
Sally Sampson
Manufacturer: Simon & Schuster
ProductGroup: Book
Binding: Hardcover
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
New England
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
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Similar Items:
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The Olives Table
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The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts
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Dessert Circus : Extraordinary Desserts You Can Make At Home (Pbs Series)
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Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook
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Dessert Circus at Home : Fun, Fanciful, And Easy-To-make Desserts
ASIN: 0684823357 |
Amazon.com
Be forewarned: Once you present a dessert from this book--say, Black-Bottomed Crème Brûlée with Chewy Chocolate-Chip Cookies and Chocolate Sauce or maybe Blueberry Lime Tart with Sweet Coconut Crumble and Blueberry Sorbet--you will earn a reputation as a fabulous dessert chef and will be required, for the rest of your life, to serve amazing after-dinner treats. Luckily, The Olives Dessert Cart has 140 more recipes from which to choose.
This is not a cookbook for those fearful of fat or short on time. It's for those who love the challenge and the sweet, rich reward of homemade butterscotch pudding or a double chocolate soufflé. A popular and respected restaurant originating in Boston, Olives has gained a well-deserved reputation across the country. Chef-owner Todd English and pastry chef Paige Retus have produced The Olives Dessert Cart with cowriter Sally Sampson to bring their incredible creations to the public (no reservations needed). The secret to their desserts, says English, is to "take very simple, often very common things and layer them together to compose a more complex dish." Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream is an example of a dessert that's homey, comforting, and yet fancy enough to serve at a dinner party.
These desserts, assembled from one anchoring item with several complementing layers, are striking both in their flavor combinations and in their presentations. Plenty of photos adorn the recipes so you can see what the finished product should look like. But don't worry: You can also make simple Old-Fashioned Sour Cream Chocolate Cake and skip the accompaniments. Throughout the book, several recipes are repeated so you don't have to flip back and forth searching for a crème anglaise recipe or how to make raspberry crush--an innovation other cookbooks should adopt. --Dana Van Nest
Book Description
Todd English soared to stardom in the culinary world with his distinctive style of layering flavors and textures, a style that has made his restaurants, and the cookbooks that feature his dishes, so popular. The philosophy for the desserts served at Olives is the same as that for the entrées: "We like to pull things out of the country and dress them up," says Todd. "We take very simple things and layer them together to compose a more complex dish." The result? Desserts that are always more than the sum of their parts, combining familiar and comfortable flavors in unique and unexpected ways. Extravagant creations such as Mango Tarte Tatin with Pastry Cream and Chocolate Pastry; Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream; Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes; Blue Cheese Danish with Port-Poached Pears; Cranberry-Lime Sorbet with Walnut Rugelach; Double Chocolate Soufflé with Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, and Chocolate Anglaise. Best of all, each of the 43 spectacular desserts featured is made up of building block recipes (more than 145 in all), many of which can be prepared ahead of time, and many that taste great on their own. So you can wow your guests with White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. Or simply serve your family the best banana bread they'll ever have. No matter which option you choose, the results will be extraordinary.
Customer Reviews:
todd english's cook book is always the most favorite.......2007-02-05
among our cook club members where we gather together once a week to learn a new dish, whether is a main course or dessert,
after experiecing many other cook books, we find his is always the most clearly written, easy to understand and to follow.
i wish he writes a few more cook book.
i buy it for friends to like desserts during the holidays ,and it is always so much appreciated :)
The best dessert cookbook ever.......2006-03-14
This is my FAVORITE dessert cookbook. Every single thing I have made from this cookbook has turned out amazing. I love that all the recipes have multiple parts to them so I can choose just to make Banana Bread for Breakfast or I can make White Chocolate Banana Bread Pudding with Caramel Semi Fredo and Boozy Caramel Sauce (my favorite recipie so far) for a dinner party. The cookbook also gives beautiful pictures and lots of details to make sure that you do it right. Be careful though- I am now the required to make the dessert every Thanksgiving!
Elegant but Doable recipes.......2002-08-18
Great pictures and recipes that can be used in many different ways. It is a real book for real cooks
Simple but great taste!.......2002-06-23
I bought this book last year,at first I did not want to try any yet because i don't see the pic how it should come out! Until couple months later, I try with the banana cake recipe which I saw the picture. And that's it, it is simple to follow the explaination and after finish---taste great. I have to try another even I don't see picture but I believe now that it will come out fine.
Mangifique!!!.......2002-03-16
Desserts that come from one of the best restraunteers around. Unbelieveably delicious and satisfying.
Book Description
Martha's Vineyard has long been renowned as a popular vacation destination, but few are aware of the island's rich culinary history. Martha's Vineyard Table celebrates the cuisine of this seaside escape with such treats as Codfish Fritters, Stuffed Quahogs, Corn Pudding, and Cranberry-Apple Crisp. In addition to 80 recipes, Jessica Harris captures the charm of the island's gingerbread cottages, lobster fishermen, artisan fudge shops, and farmers' markets in her short essays on Vineyard life. For the nostalgic visitor and for those who dream of vacationing there, Martha's Vineyard Table brings the island to life.
Average customer rating:
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The Northwoods Table: Natural Cuisine Featuring Native Foods
Henry Sinkus
Manufacturer: Willow Creek Press
ProductGroup: Book
Binding: Hardcover
Game
| Meat, Poultry & Seafood
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Midwest
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
New England
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Natural Foods
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1572232919 |
Book Description
The northwoods spreads from coast to coast (Maine to Washington) featuring indigenous ingredients from mussels to mushrooms, venison to salmon. This beautifully photographed book is the first to concentrate on this regional cuisine. The Northwoods Table is a recipe book like no other. The recipes consist of many foods found in the northern tier of the United States, some wild and some cultivated, which when combined with classic cooking techniques and new, exotic, imported ingredients, give birth to what we call Northwoods Cuisine. Recipes include Cream of Wild Mushroom Soup; Stewed Pumpkin and Apples; Mousseline of Morels, Yellow Squash, Fiddlehead Fern & Roasted Red Pepper; Spicy Roast Duckling with Raspberry Sauce; Grouse with Morels & Wild Rice; Lake Trout en Croute, Oven Roasted Lake Perch; Salmon Roulade and many more. The ingredients and combinations should enable any cook to create the ambiance of a log cabin with a fire crackling in a pot-bellied stove.
Amazon.com
Visitors to Nantucket usually return home with glowing food memories. Maybe the sea air livens appetites, but more likely it's the good Yankee cooking. Susan Simon's The Nantucket Holiday Table offers 75 recipes interlarded with personal stories, historical lore, and interesting asides such as "What's It Like in the Wintertime?" Rooted in old New England culinary tradition, the recipes also take a modern approach. Readers should enjoy making Almond French Toast with Caramelized Applesauce, Roasted Squash Risotto, and Grilled Turkey with Corn Bread and Oyster Stuffing, among Simon's many savory dishes.
Arranged mainly by courses, the book also features chapters on holiday breakfasts, cocktail parties, and food gifts. Typically delightful recipes from these include Jimmy Gross's Christmas Day Crêpes, Root Vegetable Chips, and Green Tomato Preserves. Underscoring the island's diverse gastronomic character, Simon also presents cross-ethnic recipes such as Sweet Potato and Chorizo Frittata Squares, Caldo Verde, and Nantucket-Cuban-Connection Sandwich. Dessert formulas aren't neglected and include Cranberry Shortcakes, Pumpkin Caramel Pudding, and Spirited Gingerbread with Ginger Ice Cream. With 70 color illustrations, the book is both a useful source for special-occasion and everyday dishes and a tour of a deeply alluring American landscape. --Arthur Boehm
Book Description
From wreath-bedecked fishing boats to the sparkling Shoppers' Stroll, Nantucket Island captures the magical spirit of the holidays like no place else. Elegantly adorned with 75 beautiful full-color photographs, The Nantucket Holiday Table lets everyone celebrate the charm of the Island's traditions with favorite recipes showcasing the best of Nantucket's bounty. Susan Simon, author of The Nantucket Table, returns to her beloved island to serve up personal stories, historical tidbits, and 75 wonderful recipes. Festive mornings start with Salmon Hash with Poached Eggs, followed by a cozy lunch of Chicken Chowder. Scallop Seviche, Mini Sweet Potato and Sage Pancakes, and tempting Hot Rum Punch give holiday parties an island flavor while Fancy Yankee Pot Roast, Wintertime Coleslaw, and Pumpkin-Caramel Pudding will warm the hearts of friends and families. Wherever you live, The Nantucket Holiday Table will bring the joy of a Nantucket holiday season to your own dining room.
Customer Reviews:
Cheesecake Gone Terribly Wrong.......2003-01-28
This book is certainly beautiful, but the one recipe I chose to make was a disaster! I made the Cranberry Beach-Plum Cheesecake on page 129 which calls for cream cheese, ricotta, sour cream, and ten eggs, but NO sugar! This was not a savory cheesecake, but a DESSERT, and the tart cranberry topping and graham cracker crust could not compensate for the blandness of straight cheese and eggs, flavored only with vanilla. It was so startling and unexpected that my friend actually spit it out.
Was this an error in proof reading, or simply a bad recipe? It certainly makes me hesitant to try another recipe from this book.
Cozy and Comfortable.......2000-11-03
The book is a wonderful read just on its own. Susan Simon lends her own stories to some of the recipes. The recipes are wonderul and not hard. I felt very comfortable reading the book and anticipating the upcoming Holiday season.
Book Description
The New England states are a pretty close-knit group in fact, you could conceivably hop in the car and eat your way through all six states in a single day. Fortunately there's The New England Table an easier way to enjoy the bounty of the northeast. Celebrated author of The Cape Cod Table and Boston area resident Lora Brody has combed Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, and Connecticut to share the wonderful dishes this rugged region is especially proud of from traditional favorites such as Boston Baked Beans to enticing modern classics such as Red Flannel Salmon Hash or Pear and Candied Ginger Clafouti. With its evocative photographs of New England's people and places, and irresistible recipes, The New England Table will have everyone pining for a peaceful breakfast repast at Rangeley Lake, a musical picnic at Tanglewood, or an al fresco dinner in Litchfield County.
Customer Reviews:
Lovely.......2005-10-22
The New England Table shows us the bounty available in our oldest corner of the United States. With recipes demonstrating the harvest and traditions of Maine, Vermont, New Hampshire, Massachusetts, Rhode Island and Connecticut, all within New England, Lori Brody, whisks us away to delicious and appetizing meals.
Lora Brody is a best-selling author with over 25 books to her credit. Her recipes have appeared in the Boston Globe, the Los Angeles Times, and the Chicago Tribune, just to name a few. She lives in Boston.
The tantalizing photographs and the author's passion for her homeland, New England, can be seen throughout this book. With recipes like New England Clam Chowder, Nutmeg Cookies, Johnny Cake, Gorp, Maple-Pecan Scones and Blueberry Buckle to tease and tempt you.
To make things easier, Brody divides the book up into the six states of New England. Each state features 3 events you could have utilizing the recipes within. The recipes demonstrate the ethnicity and bounty that is contained within each state.
This is such a lovely book. I have enjoyed the recipes and Lora Brody has made me yearn to make a trip to New England and experience it in person!
Book Description
Who better than best-selling author Lora Brody to introduce us to the memorable recipes of her beloved Cape Cod? As famed for its culinary traditions as its natural beauty, the Cape is a cornucopia of delicious ingredients. In these pages, the catch-of-the-day is transformed into kabobs of grilled scallops and creamy bowls of Fish Chowder, and the fruits of the land into bright berry tarts and muffins. From the quintessential clambake to Beach Plum Jam - each of the 100 recipes celebrate this unforgettably beautiful peninsula. Gorgeous photographs paint a vibrant picture of the villages, the people, and - best of all - the food, which, thanks to the bounty of most markets these days, can be enjoyed just about anywhere. The Cape Cod Table may be the next best thing to a vacation on the Cape.
Customer Reviews:
Fiddling with the classics.......2005-01-02
As an old Bostonian and Cape Codder I bought this book for the sumptious cover photograph. Sadly Ms Broder suffers from the common cookbook author disease of clever fiddling with classic recipes. New England Boiled Dinner with stout, brown sugar and molasses! Made a sickly sweet mess. And my favorite, Fried Clams, made with Japanese Panko crumbs! You get the idea. Photos are great though.
A celebration of seafood.......2003-06-23
A book for those who like to cook, Brody's latest, organized by course, features lots of seafood. There are traditional dishes from chowders (without thickener!) to Bacalhou (Portuguese Salt Cod) to instructions for a real on-the-beach Clambake, as well as an indoor version. The gorgeous color photos are still-lifes with food, or neighborhood scenes or boats. There are Mussels Steamed with Wine and Garlic, Bonfire Mussels and Grilled Mussels, Steamed Clams and Fried Clams and Baked Stuffed Clams and Clam Fritters as well as White Clam Pizza and Spaghetti with White Clam Sauce.
There's a chapter on breakfast which features one of the few restaurant recipes, Cottage Street Bakery Dirt Bombs, luscious heavy donut-like balls, as well as Oatmeal Brulée, and Strawberries and Cream French Toast. Appetizers range from Classic Deviled Eggs to Boiled shrimp to Smoked Salmon Cheesecake. Among the soups are Oyster Stew and Bread Bowl Salmon Chowder. Mac's Calamari Salad comes from Mac's Seafood in Wellfleet and Sunset Slaw features beets, red cabbage and pickled cocktail onions.
Main courses range from New England Boiled Dinner, made with Stout, to Cranberry Orange Turkey Breast, Grilled Bluefish with Mustard and Lime, Sea Bass Poached in Ginger Fish Broth with Cilantro Pesto, Baked Stuffed Lobster (Ritz crackers and Maine crabmeat), and Grilled Sea Scallops (kabobs). Desserts range from kid-oriented (Chocolate-Covered Cape Cod Potato Chips, Mint Chip Brownie Ice Cream Sundae) to the Lavender Crème Brulee from Provincetown's Chester Restaurant, and Cranberry-Pear Linzertorte. Final chapters include drinks (Chatham's Candy Manor Hot Chocolate, Cranberry Martini) and condiments (Fish Stock, Beach Plum Jam, Pumpkin Cranberry Chutney).
Brody, the author of 22 cookbooks, lives on the Cape half the year and imparts a lot of Cape atmosphere and enthusiasm with the recipes. Recipe notes include background, cooking tips and variations (including a comprehensive lobster how-to). The lay-out is attractive and easy to read and the photographs are luscious. Brody has another winner.
Book Description
A collection of essays by twenty-two men and women whose reminiscences of Lewis as teacher, colleague, and friend form an intimate, candid, and sometimes surprising community biography. Index.
Customer Reviews:
Getting to know Lewis.......1999-10-26
This book is a collection of essays regarding C.S. Lewis by those who were acquainted with him at various times in his life. I've returned to reread it, or parts of it, from time to time. The book fills in some gaps for those of us who won't know him personally until we join him on the other side.
Contents.......1998-07-04
This book is divided into six parts, reflecting the various ways that people knew Lewis: Earliest Perspectives (memoirs by those who knew Lewis from the 1920s - contributors include Leo Baker, Alan Bede Griffiths, O.S.B., and A.C. Harwood), Master (people who were acquainted with Lewis as Oxford don - contributors include Erik Routley, Luke Rigby O.S.B., Derek Brewer, John Wain, and Peter Payley), Colleague (fellow dons Adam Fox, Gervase Mathew O.P., and Richard W. Ladborough), Transatlantic Ties (American contributors Charles Wrong, Jane Douglass, Nathan C. Starr, and Eugene McGovern), Much More Than A Tutor (people who knew Lewis outside the classroom - contributors include Walter Hooper, Charles Gilmore, Clifford Morris, George Sayer, Roger Lancelyn Green, Dr. Robert E. Havard, and James Dundas-Grant), and The Essence That Prevails (perspectives about the influence of C.S. Lewis written by A.C. Harwood, Austin Farrer, and Walter Hooper.) Other books that are similar to C.S. Lewis at the Breakfast Table include In Search of C.S. Lewis, C.S. Lewis: Speaker and Teacher, and Light on C.S. Lewis.
Personal memoirs about C.S. Lewis.......1998-03-14
How did different people think of C.S. Lewis, the famous radio broadcaster, Oxford tutor, lecturer, and author? This collection of narratives from those who knew the man gives a strong flavoring of his personality and characteristics. Easy to read, organized, and candid, I enjoyed a leisurely reading experience with this book.
Amazon.com
Susan Simon has lived in Europe, New York City, and on Nantucket, a windswept island off the New England coast. In The Nantucket Table she talks about the island, shares stories of her travels elsewhere, and presents recipes that weave flavors from Italy and beyond together with bluefish, cranberries, and other local island ingredients. Initially, agriculture and fishing supported life on Nantucket. During the 19th century, whaling drew away the island's men while creating one of the wealthiest ports in the world. When whaling declined, Nantucket residents settled back into scalloping and local farming. Meanwhile, this island also developed into a world famous summer resort.
Simon's recipes are mostly easy, summery dishes based on fresh vegetables, ripe fruits, and seafood, all combined with clear flavors. Her love for Italy shows in glowing Carrot Crostini, or Spaghetti with Fresh Tomato Sauce, or White Beans and Roasted Broccoli. She features seasonal produce in Gingery Lime-Blackberry Tart, and more local dishes, too. Anyone with a garden, access to a farmstand, and good, fresh fish can enjoy the sensuous, sunny food in The Nantucket Table. This quasi coffee-table book is also filled with tempting food photos and Tom Eckerle's wonderful pictures of bright Nantucket days.
Book Description
Long a favorite in hardcover, Susan Simon's summertime classic is now available in paperback. Nantucket is more than a small island with a lot of personality -- it's a sweet, slow lifestyle worth emulating no matter where you live. Simon's love of Nantucket -- with its sunshine, picket fences, and sandy lanes; its baked clams, lobsters, and heavenly chowders -- shines through on every page of The Nantucket Table. Her fresh and easy recipes -- perfect for casual outdoor feasts with friends and family -- are complemented by Tom Eckerle's you-are-there photographs of the laziest season on the Island. Though the book features the specialties of Nantucket, it does not demand unusual ingredients. This is simple food at its seasonal peak, accessible anywhere. Summer-time Codfish Cakes, Lentils and Spinach in Cumin-Onion Vinaigrette, and Peach Melba Crostata are just a trip to the grocery away.
Customer Reviews:
every recipe is a star!.......2005-10-14
Everything I have tried in this book is delicious, even when the ingredients aren't 100% fresh from Nantucket. The are easy and simple to prepare as well.
This is a splendid cookbook........1998-08-03
The Nantucket Table is beautifully illustrated, crisply written, and full of tasty recipes. Try the salmon in parchment and grilled leg of lamb. Fabulous. This book is a real winner.
This is a splendid cookbook........1998-08-03
The Nantucket Table is beautifully illustrated, crisply written, and full of tasty recipes. Try the salmon in parchment and grilled leg of lamb. Fabulous. This book is a real winner.
Book Description
Recipes from the hottest trend-setting restaurants
This all-new hardcover cookbook highlights recipes from the best chefs in the Boston area, including Lydia Shire, Jasper White, Todd English, Ming Tsai, and Barbara Lynch. Far from being stodgy standards, these contemporary recipes include endive salad from Aquitaine, Olives’s lasagna (baked inside a pumpkin!), delectable chickpea salad from Tamarind Bay, and gingered sea bass from Skipjack’s. But the traditional favorites are also here, such as the incomparable Italian dishes of the North End, Boston baked beans from Union Oyster House, and Todd English’s take on the lobster roll, among others. The recipes have been customized for home cooks, in chapters organized by appetizers, soups, salads, pasta, seafood, poultry, meat and vegetarian entrees, side dishes, desserts, and a whole chapter on brunch, as served by the Boston Park Plaza and the Four Seasons, among other venerable locales. A beautifully designed layout, extensive headnotes, and sidebars on cooking hints, Boston lore, and foodie secrets add to the more than 100 recipes.
*17 million tourists dine at these restaurants each year!
*Clear, step-by-step instructions, with color photos, sidebars, glossary, and index
Books:
- Ayurvedic Cooking for Self Healing (2nd Edition)
- Barefoot in Paris: Easy French Food You Can Make at Home
- Ben & Jerry's Homemade Ice Cream & Dessert Book
- Betty Crocker's Cookie Book: More Than 250 of America's Best-Loved Cookies (Betty Crocker)
- Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
- Biggest Book of Bread Machine Recipes (Better Homes & Gardens)
- Build Your Own Earth Oven: A Low-Cost, Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves
- Celebrating Italy: Tastes & Traditions of Italy as Revealed Through Its Feasts, Festivals & Sumptuous Foods, The
- Christmas in Heaven
- Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
Books Index
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