Middle Atlantic Books - Page 2

From Amish And Mennonite Kitchens

Phillis Pellman Good

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Simply the BEST Cookbook! 5 out of 5 stars.
14 of 15 people found this review helpful.

We have found so many tasty and easy recipes in this collection. From the Meatloaf, to the Potato Soup, to the Whoppie Pies... We could go on and on. All the ingredients you will generally have on hand. Simply the BEST.

Hearty recipes 5 out of 5 stars.
5 of 6 people found this review helpful.

Down-to-earth recipes, with easy to follow directions, have made this cookbook one of my favorites. No fancy names or haute cusine -- just good home cooking. Perfect for those who have a "meat and potatoes" family like mine.

Great Recipes, Great Cookbook 5 out of 5 stars.
4 of 4 people found this review helpful.

I love this cookbook! It has simple, delicious recipes presented in an easy to read format. A plethora of hearty dishes awaits you, including a great section on soups. There is even a recipe for homeade root beer! I would recommend this cook book for anyone who likes classic American dishes and desserts made with easy to find ingredients.

Editorial Review:

Amish and Mennonite cooking feeds the soul as well as the body. The delicious, traditional recipes in this very popular collection produce dishes that are sturdy and basic, yet full of flavor, affection, and warm memories. Here are easy-to-follow, from-scratch recipes for breads, soups, salads, vegetables, meats and main dishes, casseroles, pies, cakes, cookies, and desserts, as well as jams, jellies, and relishes, candies, beverages, and snacks.

Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes

Arthur Schwartz

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Customer Reviews:
Total reviews: 14 Average rating: 5.0 of 5

Editorial Review:

Arthur Schwartz is the Big Apple’s official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz’s New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city’s culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy’s cheesecake.

Throughout the book, Schwartz’s text is transporting, taking readers back to Delmonico’s, the Colony, and the Horn & Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz’s New York City Food is the ideal dining companion.

New Firefighter's Cookbook

John Sineno

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Cooking made simple 5 out of 5 stars.
14 of 15 people found this review helpful.

This cookbook is one of my favorites. It has good recipes, simple to follow directions, and great for large families. The variety of meals is wonderful and easily adapted for special diets. Firefighter's are known for their ability to cook, and this is some of the finest. I also like the stories included about the recipes themselves, some are very touching. I could go on and on about this cookbook!

Editorial Review:

A feast of 200 hearty, easy-to-prepare recipes from the kitchen of New York City's "Cooking Fireman"

John Sineno, a twenty-eight-year veteran of the fire department and an award-winning cook, is known as "Mama Sineno" because he looks after his firefighting "family" as if he were their mom. Though his days of putting out fires are over, he hasn't hung up his apron and continues to satisfy the appetites of his hardworking colleagues. In this new edition of The Firefighter's Cookbook, John shares old and new favorite recipes from his own kitchen and the kitchens of other firefighting chefs. Ignite your creative juices with dishes like:

* Shrimp and Sun-dried Tomato Sauce
* Corcoran's Irish Soda Bread
* Chicken with Walnuts
* Firehouse Pot Roast
* Italian Spinach Pie
* Chicken Enchiladas
* John's Famous No-Bake Rice Pudding

Williams-Sonoma New York: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Foods of the World)

Carolynn Carreno

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Pretty cookbook, needs a different title. 4 out of 5 stars.
13 of 13 people found this review helpful.

I'm a huge fan of the WS cookbooks, a huge fan. Taught me how to cook. But after reading this latest entry in Authentic Cuisines of the World, I'm starting to feel some nagging vibrations from my BS-meter.

Granted, I'm no culinary expert or professional, but one of the most recognizable trends of the past few decades (and all due props to WS for its influential part in the grand scheme)--has been a back-to-the land approach originating our of San Francisco (WS-HQ) called, quite appropriately, "California Cuisine". California Cuisine traded in the fancy-schmoopy cuts of meat and elaborately prepared sauces we'd learned from French cooking in favor of the Tuscan approach--fresh in season produce, simply prepared to display the inherent deliciousness of the source ingredients. And California cuisine is delicious, and fresh, and utilized (with some degree of artful ingredient combination) in most contemporary restuarants. This is why restaurant menu entries now make a point of telling you the origin and species of every tomato and leaf in the dish. Out with pretentious cooking techniques, in with plain old tasty ingredients, in season and arranged simply--who can argue with that?

Well--anyone who enjoyed food from NYC before 1980...or French food...or the local cuisine of New Orleans, or London...which happens to represent about 1/2 of the Cuisines of the World Williams-Sonoma has claimed to "cover" in separate books in which it really just applies the California Cuisine standard to a couple indigenous novelties. Case in point-- I picked up their New York book and was expecting some fittingly gritty and greasy New York-style food. You know, pizzas and other Italian fare, bagels, Jewish and kosher recipes, sushi, Vietnamese, etc. We're talking about the Big Apple here--the hub of the world! I'm pretty sure that the pulse of New York's culinary heart was beating long before California Cuisine became the latest fad.

So, if you're like me, you'll be rolling your eyes by the 5th time this book trots out the same "Little known fact--New Yorkers just LOVE quality, seasonal ingredients! Like the ones found in this dish, 'Broccoli Rabe with Roasted Garlic'!" The "Truffled Waldorf Salad" is exactly what more of this book should have been like--after all, who needs another recipe for the original version? Instead, the Table of Contents reads like an organic peat farmer got ahold of it "Heirloom Tomato Tarts with Goat Cheese", "Maple Caramelized Vegetables", etc. Harlem gets a nod with one dish, and it's Sweet Potato Pie. I don't know about that one.

I'm not trying to completely bash this book--you'll notice the four-star rating. It's a great, pretty cookbook; the recipes are inventive, attractive, delicious, and comprehensively pictured in big color photographs. If your main priority is authenticity, on the other hand, you'd better look elsewhere. You could probably walk up to Central Park bum and get a better list of 40 essential New York recipes. If you like the idea behind this series but aren't particular about the subject, Florence, Rome, Paris, and London fare much better on both fronts.

Editorial Review:

Known as much for its pizza, bagels, and baklava as for its dazzling restaurants, New York has always inspired culinary heights. Williams-Sonoma New York, which includes recipes such as Puerto Rican Black Bean Soup, New York Cheesecake, and more sophisticated fare like Polenta Crostini with Chanterelles, is a celebration of the big apple and its favorite foods.

Staff Meals from Chanterelle

David Waltuck, Melicia Phillips

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Customer Reviews:
Total reviews: 20 Average rating: 5.0 of 5

Editorial Review:

On the menu at Chanterelle, New York's dazzling four-star restaurant, expect to find foie gras, ethereal sauces, and its signature dish, a sublime seafood sausage. But off the menu, Chanterelle presents a different face - every day at 4:45, a long table is set and the restaurant "family" sits down to dinner. And what they eat are the delicious peasant and bourgeois dishes that have made families happy forever, and thrive in the home kitchen.

In Off The Menu, Chanterelle's chef David Waltuck marries the superb culinary insights and techniques befitting "one of America's best chefs' (Gourmet) with 200 recipes for the delectable stews, pasta dishes, roasts, curries, one-pot meals, and blue-plate specials that have sustained his family and staff for the past 20 years. Outstanding yet easy to make, here are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Sauteed Pork Chops with Suace Charcuterie, Vension Chili with Red Beans, and the most requested dish of all, David's Famous Fried Chicken with Creamed Spinach and Herbed Biscuits. Tips throughout put cooks in the hands of a four-star teacher, from the best way to boil a potato (uncut and in its jacket) to shaping a hot, oven-fresh tuile into a sophisticated dessert cup.

Sweet Serendipity: Delightful Desserts and Devilish Dish

Stephen Bruce

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Editorial Review:

Marilyn Monroe's favorite was Miss Milton's Lovely Fudge Pie, and she'd eat it wearing nothing but Chanel No. 5 and a raincoat. Andy Warhol always savored the Lemon Icebox Pie, stealing bites while he watched and sketched other diners through cutout holes in a newspaper he held upsidedown in front of his face. Jacqueline Kennedy Onassis came for the frozen hot chocolate and brought JohnJohn and Caroline, who now brings her children.

Where did all these luminaries and many more devour these sinful treats? At Serendipity 3, New York's legendary dessert restaurant and boutique. The restaurant's history is as rich as its desserts, and this book, commemorating its fiftieth anniversary, lets you indulge in both.

Founded in 1953, before the concept of theme restaurants even existed, Serendipity was one of the first restaurants in the country to turn dining into a theatrical experience, to create an ambiance as fun as the food that was served. Located near Bloomingdale's in one of New York's toniest East Side neighborhoods, Serendipity fills two floors of a historic townhouse. Decked out with original Tiffany lamps, black-and-white floors, fabulous Victorian oversized posters, and idiosyncratic adornments such as a huge clock and metal horse, the restaurant takes you down the rabbit hole into a fairytale world.

The desserts, represented by seventy-five recipes in this book, make everyone feel like a kid again. Many evoke the comfort of grandmother's kitchen, but many also have a creative, irreverent kick to them. Since many are based on heirloom recipes from one of the founders' families, all the recipes are easily achieved at home and can make fun projects for the whole family.
Among the recipes included:

Cheesecake Vesuvius
Strawberry Fields Sundae
Chocolate Chip Pizza
Chocolate Blackout Cake
Lemon Rain Drops
Frozen Tutti Frutti

Tavern on the Green

Kay LeRoy, Jennifer Oz LeRoy

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Editorial Review:

A glorious celebration of the legendary eating spot in Manhattan's Central Park.

Nestled in Central Park, one of the most fabulous settings imaginable, Tavern on the Green has been dazzling generations of New Yorkers and visitors with its inventive, eclectic menu and playful decor. Some 700,000 guests dine every year at this one-of-a-kind restaurant, which has also played host to countless weddings and birthday parties, Broadway opening nights and glamorous afterparties, and many other memorable events.

This enchanting souvenir volume captures all of Tavern on the Green's rich history— from its origins in the 1870s as a shelter for the sheep that grazed in the nearby Sheep Meadow to its reincarnation as a restaurant in the 1930s and rebirth in the 1970s as the glistening jewel of the great restaurateur/showman Warner LeRoy.

Now, for the first time, Tavern's memorable food—including their Grilled Butterflied Leg of Lamb with Red Wine-Garlic Butter, Roasted Prosciutto-Wrapped Scallops, Marathon Pasta (served each year on the eve of the New York race), and Sliced Duck Breasts with Shallot-Ginger Glaze—can be made at home. Menus and entertaining and decorating tips show readers how to impress guests for any special occasion. With beautiful photography and charming stories about many of the boldface names who've eaten at Tavern over the years (Madonna, Reggie Jackson, Rudolph Giuliani, John Gotti, Brooke Astor, and more), this keepsake is the perfect gift for the many tourists who've had the time of their life there, as well as for New Yorkers looking to bring the unforgettable experience home.

City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant

Walter Staib, Beth D'addono

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Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

Editorial Review:

In May 1774, soon after City Tavern opened for business, Paul Revere arrived at its doors to announce Parliament’s closing the port of Boston. In 1777, the Tavern hosted America’s first official Fourth of July celebration. And in 1789, this landmark inn held a banquet for George Washington as he passed through Philadelphia en route to New York for his presidential inauguration.Through the Revolutionary period and the early republic, City Tavern was the center of American political and social life. More than a meeting place for prominent Americans, the Tavern also acquired a reputation as the best restaurant in North America, the setting for suppers, “as elegant as was ever laid on a table,” according to John Adams. Since Philadelphia’s seaport was the lively center of eighteenth-century commerce, it’s no surprise that it was here that the finest imported foodstuffs, Madeiras, clarets, and exotic fruits and spices met the bounty of the New World, giving the City Tavern chef an unlimited supply of ingredients.More than two hundred years later, the Tavern is still garnering high praise for its gourmet cuisine and elegant atmosphere. The fusion of classic European cookery, American game and produce, and exotic island spices enjoyed by early visitors to the Tavern is recreated every day by chef/proprietor Walter Staib.City Tavern Cookbook reveals the richness and diversity of the eighteenth-century table. Within these pages are 200 authentic recipes that capture the best of early American gourmet cuisine. These dishes, updated for modern tastes, include world-famous West Indies Pepper Pot Soup, Roasted Duckling with Peach Chutney, Lobster Potpie, Thomas Jefferson’s Sweet Potato Biscuits, plus Martha Washington’s Chocolate Mousse Cake. With fascinating historic tidbits and trivia that bring eighteenth-century American gastronomy to life, City Tavern Cookbook offers the reader a delicious lesson in culinary history.

The Nero Wolfe Cookbook

Rex Stout

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Not just for Nero Wolfe fans.... 5 out of 5 stars.
30 of 30 people found this review helpful.

Yes, like the previous two reviews stated, this is a MUST for Rex Stout aficionados, but also for those interested the period. There are very nice photographs showing New York and the various locales mentioned in the books. I particularly enjoyed the pics of the brownstones like the one owned by Nero Wolfe and inhabited by Archie Goodwin, Theodore Horstman, Fritz Brenner and Nero Wolfe.

Buy it if you can cook. 5 out of 5 stars.
22 of 22 people found this review helpful.

A wonderful companion to the Nero Wolfe experience, but the recipes are not for the inexperienced cook. We started with the baked scallops and were delighted, but there are several steps and you can screw up easily if you lack the right equipment or skills.

The excerpts are sly and the pictures are endearing. We wouldn't have minded a few images of the entrees, but the photos of period New York gently blur the line between fiction and reality, as does the whole book itself.

Buy this one if you are Wolfe obsessive, or (much better) if you can cook. But beware! Wolfe's tastes reflect a complete disregard for his health, so butter, eggs, and cream are in every second dish. A few call for ingredients you can't get (turtle meat, for example), but most rely on a short litany of spices and vegetables on top of easily found meats and fishes.

You will never really be able to have Fritz come visit your kitchen, but it's fun to imagine him watching over your shoulder, or peeking into your dining room, as you savor what might have been his own cooking (if you're chef enough, that is).

(Oh, our copy lacked the last page of the index, and it appears to be a printing, rather than binding error. Annoying, but we've given it 5 stars anyway.)

Editorial Review:

A one-of-its-kind, high-cuisine cookbook that reproduces authentic recipes for many of the fine dishes mentioned in Stout's Nero Wolfe mysteries. Spiced with quotes from memorable Nero Wolfe whodunits and photos that recall New York in the 1930s, '40s, and '50s.

Applehood and Motherpie

Junior League of Rochester, The Junior League of Rochester

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

The best cookbook ... 5 out of 5 stars.
4 of 4 people found this review helpful.

My mother has been using this cookbook since it was published in the early '80s. The recipes go from quick and easy family pleasers to elegant evening fair. Some of the recipes are still weekly meals in not only my mom's house, but my own too!! We were so excited to find it here! Now it's not only graces my mother and my cookbook libraries, but we also give it as shower and wedding presents! Everyone should own this cookbook! It is the best ever!

Trust me: Buy this cookbook 5 out of 5 stars.
1 of 2 people found this review helpful.

This cookbook is fool proof and red hot. Buy multiple copies and give it to your friends. I am a Southern food aficianado, but I enthusiastically admit that those western NY Yankees sure can cook.

Applehood and Motherpie 5 out of 5 stars.
1 of 1 people found this review helpful.

I have successfully used recipes from this wonderful book ever since its publication. Upstate New Yorkers know how to cook!

Applehood & Motherpie Handpicked Recipes From Upstate New York 5 out of 5 stars.
1 of 1 people found this review helpful.

What a great cookbook! I grew up in Rochester & remember these recipes above all others. Do yourself a favor & try the carrot cake.

Editorial Review:

This classic award winning community cookbook has a unique 3-ring binder that converts to an easel for easy use.