- Gebundene Ausgabe: 352 Seiten
- Verlag: Ecco; Auflage: 1 (16. September 1994)
- Sprache: Englisch
- ISBN-10: 0060170131
- ISBN-13: 978-0060170134
- Größe und/oder Gewicht: 23,9 x 19,5 x 2,4 cm
- Durchschnittliche Kundenbewertung: 4.2 von 5 Sternen Alle Rezensionen anzeigen (4 Kundenrezensionen)
- Amazon Bestseller-Rang: Nr. 515.466 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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The Union Square Cafe Cookbook
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Danny Meyer is the owner of the three-star New York City Union Square Cafe, and Michael Romano has been chef there since 1988. Together they've compiled some of their best-loved recipes, some of which have been on the menu since the restaurants opening, peppering them with clever notations and excellent wine suggestions. Their style is Italian-inspired new American and includes dishes like Orange-Fennel Osso Buco and Ratatouille-Stuffed Zucchini Blossoms. There's also an entire section devoted to mashed potatoes. Prepared with everything from over-dried tomatoes to eggplant, ginger and garlic, the restaurant's variations on this distinctly American dish are among its most popular offerings. The book won the 1995 Julia Child Cookbook Award in the First Book Category.
From Booklist
Nutrition experts warn against food shopping when hungry. Similar advice might be given to reader-chefs browsing through the 160 recipes from Manhattan's Union Square Cafe--in other words, don't peruse it on an empty stomach. The mix of Mediterranean cuisines, with occasional Asian overtones, yields pleasant surprises, such as fried calamari with spicy anchovy mayonnaise, creamless mushroom soup, and sizzled soft-shell crabs with spicy carrot sauce. A hospitable spirit pervades this collection, accompanied by wine recommendations; many recipes, however, need the deft touch of an experienced cook. Barbara Jacobs
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Format:Gebundene Ausgabe
I usually avoid restaurant cookbooks because the recipes involve hard-to-obtain ingredients and time-consuming preparations. But The Union Square Cafe Cookbook is that rare exception: not only do the recipes actually taste like the dishes in the restaurant, but the ingredients are readily available at your all-purpose grocery or gourmet deli, and the preparations are user-friendly. Fresh ingredients, simply prepared in unusual combinations. A gem.
Format:Gebundene Ausgabe
It doesn't surprise me that the people who run USC have put together a fantastic array of recipes that are all easy to make and taste great. One thing you always get from this organization is the ability to feed you good food and make you feel right at home. No pretentions, just straight talk in their recipes that make a party very happy.
Format:Gebundene Ausgabe
While nothing can match dining at the restaurant, the recipes feature some of the best of USC's repetoire and, they are easy to follow (or even improvise from!). These are items you will fix for guests or yourself and also on holidays
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