Archive for April, 2010

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The Ferry House Cookbook...a Taste of Princeton, New Jersey
Manufacturer: Chronicle Books
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The Ferry House Cookbook: A Taste of Princeton, New JerseyPopular recipes from a local legend - The Ferry House Restaurant.

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America's Secret Recipes 1: Make Your Favorite Restaurant Dishes at Home
Manufacturer: Recipe Secrets
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Learn how to easily cook the secret dishes from your favorite restaurants - Red Lobster, The Olive Garden, The Cheesecake Factory, PF Chang's, KFC, Applebee's and many more!

You can re-create your favorites restaurant dishes right in your own kitchen by following these easy, step-by-step instructions.

Top selling author Ron Douglas reveals his best-kept secrets for preparing these scrumptious dishes at home - without waiting in line, and for a fraction of the cost.

America's Secret Recipes is the perfect cookbook for those who enjoy eating out.

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The Lady & Sons Just Desserts: More Than 120 Sweet Temptations from Savannah's Favorite Restaurant
Manufacturer: Simon & Schuster
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Warmly effusive and dear yet gritty, Paula H. Deen seems mythically Southern. But this cooking luminary, proprietor of Savannah, Georgia's Lady & Sons restaurant, is the real thing. The Lady & Sons Just Desserts, her all-sweets follow-up to The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!, celebrates the Southern sweet tooth with 120 recipes, including traditional formulas for the likes of Brown Sugar Pound Cake and Lemon Chess Pie as well as best-loved restaurant innovations like Turtle Cake, Lemon Curd Pudding, and Gooey Butter Cake. ("These are very, very rich," Deen advises, "and a little goes a long way--even for piggies like me!") Lovers of the restaurant--which grew to prominence from $200 and lots of determination--as well as those seeking easy-to-fix temptations should put this book to happy use.

Among its wide-ranging recipes, Desserts offers Carolyn's Jell-O Cheesecake, Lauren's Chocolate Drizzle Pie, and Hidden Mint Cookies--recipes based on cake mixes and other convenience foods. These creditable sweets are of course work saving, but are perhaps better viewed as solidly characteristic of their time and place. Equally particular are candies like Mamma's Divinity and Uncle Bubba's Benne Candy, and "other sweet things," as Deen dubs them, such as Banana Split Brownie Pizza, Easy Homemade Oreo Ice Cream, and Fresh Apples with Butterscotch Dip. With asides by Deen family members, including son Jamie's "Food Is Love" ("I am right this minute 20 pounds over-loved," he writes), useful tips (Deen provides an "emergency" recipe for sweetened condensed milk), and plenty of piquant anecdote (after Deen had rattled on endlessly to her grandmother about her intention to open a restaurant, the older woman paused and replied, "Paula, have you lost you damned mind?"), the spiral-bound book is not only full of delectable eating, it's lots of fun. --Arthur Boehm

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The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant
Manufacturer: Clarkson Potter
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It's hard enough to satisfy choosy diners at a hot New York restaurant—imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.

The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special—Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.

With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

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The Mr. B's Bistro Cookbook: Simply Legendary Recipes From New Orleans's Favorite French Quarter Restaurant
Manufacturer: Cindy Brennan
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Mr. B's Bistro: Simply Legendary Recipes From New Orleans's Favorite French Quarter Restaurant offers over 100 classic Mr. B's recipes from the past twenty-five years plus new favorites. Beyond just providing recipes, The Mr. B's Cookbook shares tips for making the dark roux necessary for the perfect gumbo, the distinction between Cajun and Creole cooking, and readers learn that yesterdays bread makes the best bread pudding and much more.

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Wolfgang Puck Cookbook
Manufacturer: Random House
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In his famous Los Angeles restaurants Spago and Chinois on Main, Wolfgang Puck has created some of the world's most imaginative dishes, combining French, Italian, and Oriental techniques. In this inspiring collection of over two hundred recipes, Wolfgang Puck shows you how to re-create these fabulous dishes in your own kitchen from readily available ingredients.

East fearlessly meets West, and many regions between -- in such first courses as Stirfried Scallop Salad and Spicy Honey-Glazed Baby Pork Ribs; in soups from Tortilla to delicate Cream of Corn with Gulf Oysters to hearty Clam and Mussel; in simple and sophisticated main dishes, such as Sizzling Catfish, Baby Pork Chops with Cranberry Sauce, and Chicken with Garlic and Parsley; in Spago's signature gourmet pizzas, such as Pizza with Smoked Salmon and Golden Caviar and Pizza with Shrimp and Sun-Dried Tomatoes; and in desserts that range from the subtle to the sublime, from the refreshing Grapefruit Tequila Sherbet to the decadent Jack Daniel's Chocolate Chocolate Chip Ice Cream.

Every recipe, each a triumph of innovation, exemplifies Puck's unique style: a passion for blending the elements of cuisines the world over, a freshness and simplicity of ingredients and presentation, and, above all, a free and joyful approach to food. The guiding principle behind the creations that emerge from Puck's kitchens ("my playgrounds," he calls them) is that food should give great pleasure -- to the cook as well as to the diner.

Illustrated throughout with engaging drawings by Puck himself, here is an utterly original collection of great recipes -- and an utterly original culinary style -- that no cook will be able to resist adopting.

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French Tavern Favorites: Sixty Four of Our Most Often Requested Recipes (The French Tavern "In the Smokies," Gatlinburg, Tennessee)
Manufacturer: The French Tavern
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French Tavern Favorites: Sixty Four of Our Most Often Requested Recipes (The French Tavern "In the Smokies," Gatlinburg, Tennessee). 1954 paperback. 37 pages.

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Down Home Downtown: Seasonal Recipes from Two Sonoma Wine Country Restaurants
Manufacturer: The Cookbook Marketplace
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California Wine Country chefs/restaurateurs Jeff Mall (Zin Restaurant & Wine Bar) and Josh Silvers (Syrah Bistro) epitomize the culinary style of Wine Country cuisine. Using the freshest, local ingredients from the bounty of nearby Sonoma County farms and artisan food producers, they have each fashioned popular, award-winning restaurants in the heart of Northern California s Wine Country. Serving innovative dishes inspired by the vibrant foods of the seasons, the two chefs bring two very different approaches to the table: Zin is casual with a down home menu; Syrah is more elegant, with a downtown ambiance and menu made for entertaining and special occasions. Down Home : Downtown is a lively, culinary dialogue between these two chefs, featuring over 64 recipes organized by season that use the same ingredients in very different ways down home recipes for weeknight, family
meals, and downtown, for weekend or special occasion entertaining.

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Green Seasons Cookbook: Seasonally Inspired Recipes from Demuths Restaurant
Manufacturer: Chupi Publishing
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Manufacturer: Bloomsbury USA
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In this long-awaited cookbook, Anthony Bourdain reveals the hearty, delicious recipes of Les Halles and the provocative tricks of the trade that have made him a celebrated name across the globe.

Before stunning the world with his bestselling Kitchen Confidential and A Cook's Tour, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matches Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain gives us his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.

So bring a sharp knife, a big appetite, and a willingness to learn, as Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix, and foie gras aux pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.

As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

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Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant
Manufacturer: HarperCollins
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The Union Square Cafe is consistently ranked New York City's favorite restaurant by the Zagat survey. Why? Superb yet relaxed food served in a setting both deluxe and friendly. Second Helpings from Union Square Cafe, the follow-up to the restaurant's proprietor Danny Meyer and chef-co-owner Michael Romano's Union Square Cafe Cookbook, offers readers 140 recipes for Union Square's popular fare--Italian-inflected "everyday" cooking taken to a higher, yummier, but completely cook-friendly power. Dishes like Butternut Squash and Bean Soup, Roasted Halibut Pugliese-Style, and Zucchini Purée with Marjoram exemplify the book's unique approach; simple in conception and easy to execute, they nonetheless pack flavor and style to burn.

Chapters cover appetizers to desserts, with sections devoted to pasta and risotto and to side dishes and condiments, such as the restaurant's much-loved Olive Mashed Potatoes and Apple-Pear Chutney. Sweets like Butterscotch Pudding with Brown Sugar Sauce and Chocolate Pudding Flan should also keep diners happy. A word must be said about the photographs of Duane Michals, whose signature storytelling style (depicting, for example, a seated couple's response to a cell-phone-using table neighbor) wonderfully echoes the sweetly knowing tone of the restaurant itself. With a section on basic preparations, the book should become a trusted kitchen friend. --Arthur Boehm

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