Middle Atlantic Books - Page 3

The Lobster Roll: {and other pleasures of summer by the beach}

Andrea Terry, Jodi della Femina

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

Editorial Review:

Just east of the village of Amagansett, toward Montauk, the towns fall away, the trees disappear, the sky opens up, and the lush farmland gives way to sand and reeds and scrub in an area called Napeague. On the ocean side of this lonely stretch of Route 27, nestled in front of dunes, a sign announces “Lunch” at a shingle-style diner. As New York magazine explained, “Anyone who’s ever been to a Hampton has seen the Lobster Roll, better known as Lunch—a weather-beaten roadside clam bar, no-frills seafood restaurant, and geographic point of reference that’s as much a part of the South Fork as the Montauk lighthouse.”

The Lobster Roll is indeed an institution, evocative of carefree, casual summer eating—exactly the type of food in this book:

• Soups and appetizers such as New England Clam Chowder, Lobster Bisque, and Steamers and Broth
• Rolls and sandwiches that include Lobster Rolls and the Perfect Hamburger
• Perfect summer entrées like Lavender-and-Buttermilk Fried Chicken, Barbecued Ribs, and Grilled Leg of Lamb with Garlic and Rosemary
• Refreshing sides such as Creamy Coleslaw, Pickled Squash and Mint Salad, and simple recipes for summertime treasures like corn, tomatoes, and new potatoes
• Desserts like Strawberry-Rhubarb Pie and Raspberry-Peach Cobbler as well as drinks such as Homemade Berry-Citrus Iced Tea and Fresh Strawberry-Mint Lemonade

The Lobster Roll has been dishing up this food for three decades to locals, tourists, and summer residents alike. This book is a celebration of that cuisine, with the restaurant’s preparations adapted for home cooks, plus non-restaurant recipes for quick, simple dishes that take advantage of summer’s fresh bounty. And the beautiful color photographs perfectly capture both the food and the region—this book is what summer looks like, and this food is what summer tastes like.

White Dog Cafe Cookbook: Multicultural Recipes And Tales Of Advenutre From Philadelphia's Revolutionary Restaurant

Judy Wicks, Kevin Von Klause, Elizabeth Fitzgerald, Mardee Haidin Regan

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Editorial Review:

Judy Wicks, the owner of Philadelphia's renowned White Dog Cafe, has a clear agenda. "I use food to lure innocent customers into social action," she says. Since 1973, her restaurant has been known as much for the themed evenings it hosts to raise awareness for various causes as for the food prepared by Chef Kevin Von Klause, a graduate of the Culinary Institute of America. As in her restaurant, promoting causes is important in this book. Stories about trips to Cuba and to Nicaragua prove that Wicks is no sunshine hippie, but rather a deeply committed entrepreneur. (The Cafe serves coffee from organically grown beans imported by a company started by a fellow traveler she invited on one of those Nicaraguan trips, and it has ongoing relationships with a number of "sister" restaurants around the world.)

The White Dog Cafe may be furnished with a funky hodgepodge of pieces added over the years as the place grew from a takeout shop to an establishment seating 200, but the recipes are carefully written and the food is broadly appealing. Chilled Roast Beef Tenderloin with Horseradish Crème Fraîche, French Mushroom Soup, and Sour Cream Coffee Cake are typical selections. They and the rest of the 200-plus dishes in this cookbook prove Wicks and Van Klause know how to serve up noncontroversial, popular food while promoting radical ideas. --Dana Jacobi

Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant

Danny Meyer, Michael Romano, Corp Union Square Cafe

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

Editorial Review:

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

Chesapeake Bay Cooking

John Shields

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Editorial Review:

If you think Chesapeake Bay cooking is all about the hard- or soft-shelled blue crab--about crab cakes, deviled crab, crab soufflés, crab-stuffed mushroom caps, ham and crab imperial, crabmeat curry, crab fluffs, crab and artichoke dip, crab loaf, crab quiche, and soft-shell crab sandwiches--you have another think coming. This isn't to say that the first 60 or so pages of Chesapeake Bay Cooking aren't dedicated to the blue crab. They are. But then John Shields moves right into oysters, then seafood, soups and stews, chicken and game birds, meat and game, and on all the way to desserts, pickles, and preserves.

Companion to a public television series, Chesapeake Bay Cooking is part travelogue, part history of a region's cooking, part call to environmentalist arms, part paean to childhood past, and part plain old cookbook devoted to the food products and cooking styles indigenous to the Chesapeake Bay.

In one sense, this is what has become of American cooking from the earliest times (Jamestown) to the most recent. Everyone passing through has had an impact on what the Native Americans started. Recipes range from Baltimore Polish and Italian influences to Virginia African American. While some professional chefs of the region are represented, the food for the most part is what's to be found at home, in the back yard, in the church basement. John Shields, Chesapeake Bay homeboy, gives this valuable piece of American real estate both a face and a flavor. --Schuyler Ingle

Land O Lakes - Treasury of Country Recipes

Robin Krause, Barbara Strand

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Customer Reviews:
Total reviews: 16 Average rating: 5.0 of 5

Wonderful inspiring cookbook! 5 out of 5 stars.
3 of 3 people found this review helpful.

I just received this from Amazon the other day.

It is a plastic binder.
This makes it very easy to removed the recipe that you want to make without having to
Turn the book this way or that way to read the recipe and look at the picture.

The other wonderful part of this cookbook is that the pictures help guide you.

The recipes are only on one page and the picture on the other side.

I had this delivered while at work.
I had people clamoring at lunch to look through this cook book.

One person said that it made him drool and another lady stating that she was buying this
Cook book.

Another wonderful part of this is that you can add recipes to this as it is a binder.
This is worth the money I spent.

I have looked for cook books that have pictures and this one is a great buy.

Editorial Review:

With Land O'Lakes Treasury of Country Recipes, the rich heritage of country cooking has been preserved for your eating pleaseure. These traditional country-style recipes have been updated yet kept unchanged in their simplicity and hearty goodness.

Chanterelle: The Story and Recipes of a Restaurant Classic

David Waltuck, Andrew Friedman

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Editorial Review:

Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chock-full of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes, and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there -- and perfect for professionals and the armchair market -- Chanterelle is a cookbook to savor.

A Thyme to Entertain

Junior League of Annapolis

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Great recipes & photos 5 out of 5 stars.
3 of 3 people found this review helpful.

I love this book. Not only does it have great photos of all the food and wonderful descriptions of different Annapolis events throughout the year, it also has terrific recipes. The Sweet Vegetable Dip, White Corn Salad, Peppercorn Tenderloin and YumYum Bars are among my favorites!!

Recipes real people can make! 5 out of 5 stars.
1 of 1 people found this review helpful.

This Junior League cookbook is wonderful! I love that recipes are from real people like myself and not someone with years of culinary training. The book looks great on a coffee table or on the kitchen counter.

cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

Junior League cookbooks are invariably good, and this is no exception. Chock-full of wonderful recipes, and none too complicated. I get overwhelmed when I look at a recipe with a long ingredient list and time consuming instructions, so this one is just my speed.

Editorial Review:

This coffee-table-style cookbook highlights annual events and traditions around the Annapolis area, celebrating the Chesapeake's rich maritime history. Divided into 13 themed menus with entertaining tips to add the finishing touch to your party. It features perfect menus for A Steeplechase Picnic to A Day on the Bay. Filled with gorgeous photography, beautiful invitations and 200 unforgettable recipes.

Great Lake Effects: Buffalo Beyond Winter and Wings : A Cookbook by the Junior League of Buffalo

Junior League of Buffalo, Inc The Junior League of Buffalo

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

Great Recipes! 5 out of 5 stars.
13 of 13 people found this review helpful.

This book is great for anyone who collects Junior League cookbooks. It has beautiful pictures and little history tidbits about Buffalo. The recipes are diverse and easy to do. I can't live without the "Sherry Chicken for a Crowd" and the "Potatoes Foster" - both great for entertaining!

Wonderful recipes, beautiful pictures and great reading. 5 out of 5 stars.
9 of 9 people found this review helpful.

This cookbook is a five star winner. I have tried many of the recipes and they are all great. I love the artwork and I also enjoy reading about the history of Buffalo. A must have cookbook for all collectors of Junior League Cookbooks.

Very attractive book 5 out of 5 stars.
6 of 7 people found this review helpful.

This cookbook is a must have for anyone who has ever lived in Buffalo or is interested in learning more about Buffalo. The recipes that I have made so far have all been delicious. It has also been very interesting to read the facts and stories about Buffalo.

Editorial Review:

Sidebars relate facts and tales throughout Buffalo history; reproductions of watercolors featuring Buffalo landmarks; a 1997 Mid-Atlantic Regional Winner of the Tabasco Community Cookbook Award, official cookbook of the City of Buffalo and Erie County; recipes in AJLI s The Junior League at Home in 2004 and A Celebration Cookbook in 2001; and was included in the 1999, 2000, and 2001 editions of Oxmoor House s America's Best Recipes: A Hometown Collection.

The Hershey, Pennsylvania Cookbook: Fun Treats and Trivia from the Chocolate Capital of the World

Marilyn Odesser-Torpey

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Editorial Review:

A family friendly chocolate-treats cookbook offering 100 sweet and savory chocolate recipes, along with fun history and trivia about chocolate making and the town that Milton Hershey built.

Mrs. Kitching's Smith Island Cookbook

Susan Stiles Dowell, Frances Kitching

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