Middle Atlantic Books - Page 4

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:

Ask New Yorkers to name their favorite restaurant and they are likely to reply: "Union Square Cafe." Indeed, Union Square Cafe has been ranked the city's most popular restaurant by the Zagat Survey for five consecutive years and has earned many of the food world's top honors, including a James Beard Award for Outstanding Restaurant of the Year, two three-star rankings from the New York Times, seven Awards of Excellence from Wine Spectator magazine, and the James Beard Foundation's Best Chef in New York Award for Michael Romano. What makes USC stand out in a sea of other great New York City restaurants? A simple but rare combination of extraordinary food, excellent wine, and the sort of warm, genuine hospitality one typically finds only in a neighborhood spot. In this new cookbook, proprietor Danny Meyer and executive chef and co-owner Michael Romano share the delicious dishes that have kept their customers coming back for more, year after year. Following the high standards for taste and accessibility set by their award-winning Union Square Cafe Cookbook, Second Helpings from Union Square Cafe offers more than 140 inspired recipes for everything from appetizers, soups, and salads to pastas, main courses, vegetables, side dishes, and desserts. These are the dishes that USC customers have come to know and love, including such favorites as a new version of their renowned Fried Calamari, Salt-Baked Chicken, Bollito di Vitello, Roasted Root Vegetables, and Blueberry-Lemon Meringue Pie.

But, more than simply a recipe collection, Second Helpings is a valuable kitchen resource for anyone interested in elevating his or her cooking to a new level. Michael teaches home cooks how to make their own pasta, create the juiciest chicken imaginable, correctly clean morels, and add new depth of flavor to all kinds of dishes, while Danny offers lively commentary and wine accompaniments for nearly every recipe. With their able guidance, even the most inexperienced cooks can turn out spectacular food with ease and joy.

Second Helpings captures the unique spirit of Union Square Cafe not just with recipes and animated text, but also with original black-and-white images by internationally acclaimed photographer Duane Michals. A longtime friend of USC, Duane has contributed his witty visual stories and restaurant vignettes in an innovative departure from standard food photography.

On every level Second Helpings from Union Square Cafe is a cookbook you'll treasure using again and again. Like the restaurant, it will become a familiar favorite and a trusted source of great food.

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

Marilyn Odesser-Torpey

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Chocolate mixed with history, great fun 5 out of 5 stars.
0 of 0 people found this review helpful.

I found this book at the Hotel Hershey and had to get more for gifts once i got home to read it. Lots of great recipes from the Hershey area, chefs of the hotel and local restaurants. We especially enjoyed the tidbits of history collected via the local historical society from Hershey residents and factory workers. To us, this makes the book much more than a cookbook! There are chocolate main dishes, choc cocktails, and more. Recipes range from the simplest to more complex. There is something for everyone. We love the vintage look to the book and the high quality paper too. A great gift book.

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.

Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Appalachian Cooking (10th Anniversary Edition)

Joseph E. Dabney

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Winner of the James Beard Cookbook of the Year Award

Smokehouse Ham, Spoon Bread & Scuppernong Wine is a scrumptious slice of Smoky Mountain and Blue Ridge Hill country foodlore handed down from Scotland, England, Wales, Ireland, Germany, and the Cherokee Nation. In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days to the present, providing insights that will fascinate readers everywhere.

Divided into four sections--the folklore, the art, the food, the blessings--the book is packed with authoritative folklore and authentic Appalachian recipes, as well as old-timey photographs: fireplace and wood-stove cooking, hog killing, bear hunting, shuck-bean stringing, apple-butter partying, dinner on the groups, and much more.

The Folklore includes chapters on the people, seasons, and social life as it pertains to the food. The Art includes chapters on growing, gardening, farming by the signs, food preparation, and food preservation. The more than 200 recipes are accompanied with stories of how the foods have been passed from generation to generation. And the Blessings include numerous hill country invocations.

All in all, the book contains sixty-one fascinating chapters and almost one hundred sidebars on special topics. Among the twenty-three chapters of recipes are subjects such as: Corn Bread, Mountain Staff of Life; From Catheads to Angel Biscuits; Moonshine: Mountain Water of Life; Hog-Killing Day: Mountain Celebration; Smokehouse Ham and Red-Eye Gravy. The result of years of research and interviews, Smokehouse Ham, Spoon Bread & Scuppernong Wine will remind readers of the Foxfire series of an earlier generation.

The Brooklyn Cookbook (Knopf Cooks American Series)

Lyn Stallworth, Rod Kennedy Jr.

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Total reviews: 7 Average rating: 4.0 of 5

Editorial Review:

Brooklyn has been called the fourth largest city in America, and it is the Borough's claim that one out of every seven United States citizens has roots here. Brooklyn is also America's most celebrated hometown. Everybody knows where it is (across that bridge), and almost everybody has an opinion about it: don't the people say "boid" and "toity-toid," and act argumentative, brassy, and sassy? Sure they do -- at least some of them. They also say what they mean in other tongues, for groups from all over the world call Brooklyn home.

Brooklynites are fiercely loyal to neighborhood, family, and the food that nourishes them, body and soul. That is what this book celebrates ... I can hear you asking, What is Brooklyn food? What makes it special? No one claims that we have the kind of food that characterizes a region, such as Boston baked beans, Maryland crab cakes, or Philadelphia cheese steak. What defines our food is, in short, attitude and memory. The Brooklyn attitude is, "You respect me, I'll respect you; but believe me -- my neighborhood, and my food. is best." Memory ensures that the stories of good times, and the food that made them so, are passed along to younger family members.

The neighborhoods are distinct, but they are ever changing. Where most immigrants once came largely from Europe, they now arrive from the Caribbean and Asia. Formerly Scandinavian Bay Ridge is now home to Greeks, Chinese, and the fastest-growing group of Middle Easterners anywhere. Brooklyn is by no means all blue collar (it never was); Wall Streeters and other executive types appreciate the wonderful houses and tree-lined streets. They have their foodways, too.

Thomas Wolfe, a writer who once lived in Brooklyn, was wrong: you can go home again, home to the Brooklyn that lives in the rich memories and cherished recipes of the sons and daughters of the Borough. As we who live on the eastern side of the Brooklyn Bridge say, come on over!

to feeding the Dodgers and the Polar Bear swimmers who brave the icy waters of the Atlantic all winter -- with wonderful nostalgic photographs. Family, tradition, and neighborhood are at the heart of Brooklyn life. And it is the food -- reflected in the kinds of recipes gathered here -- that expresses these values.

Mrs. Rowe's Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley

Mollie Cox Bryan, Rowe Family Restaurant

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

Best Pound Cake recipie ever 5 out of 5 stars.
4 of 6 people found this review helpful.

I love this book, it's full of great recipies and at the same time it narrates on the lives of Mrs. Rowe's family. It's a great book, I recommend it 100%. I made the Pound Cake recipie and it's the best.

Well pleased 4 out of 5 stars.
2 of 3 people found this review helpful.

I ordered Mrs. Rowe's Cookbook for a friend that collects cookbooks, and I felt sure she didn't have this one. I also ordered a copy for myself. I have enjoyed the recipes as well as the story of her life. A great gift. My friend was also pleased.

Editorial Review:

In 1947, single mother Mildred Rowe helped start a small restaurant in the foothills of Appalachia. Today, that restaurant serves half a million locals and visitors a year, making it the most popular reason to stop over in Staunton, Virginia. "Mrs . Rowe's Family and Restaurant Cookbook" tells the story of this Shenandoah Valley institution and collects the best of Mrs. Rowe's cherished home-style recipes - timeless American comfort food like spoon bread, fried chicken, and cherry pie. Illustrated with beautiful vintage photographs, this nostalgic tribute is guaranteed to fill hearts and bellies with a hankering for a real home-cooked meal.

Georges Perrier Le Bec-fin Recipes

George Perrier, Aliza Green

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

outstanding French cooking 5 out of 5 stars.
12 of 15 people found this review helpful.

I bought this book solely for the photographs, which I hoped would inspire me in plating food. However, I discovered that, beautiful as the food is, the recipes are the best part of this book. They are all elegant, delicious, contemporary but classically-based French dishes that are moderately complex but not beyond the ability of a skilled home cook. In addition, Chef Perrier's preface, in which he describes his background and cooking philosophy, is nearly as good as Andre Soltner's (in "The Lutece Cookbook"). If you enjoy cooking French food, I enthusiastically recommend this book. By the way...his mussel juice is a great alternative to fish stock; give it a try.

georges does it better 5 out of 5 stars.
9 of 11 people found this review helpful.

It has been my pleasure to dine at Le Bec-Fin. And the book is no less a pleasure, even if you don't want to cook. The recipes are easy to follow and the "asides" are very helpful.

M. Perrier knows his audience.

Editorial Review:

An upscale user-friendly collection of some of Le Bec-Fin''s most famous haute-cusine dishes as well as s ome newer recipes. 120 recipes for both classic French cusin e and Bistro cooking are contained in this book. '

The Hay Day Country Market Cookbook

Kim Rizk

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Total reviews: 15 Average rating: 5.0 of 5

Editorial Review:

Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.

Italian Comfort Food: Intensive Eating from Fresco by Scotto Restaurant

Scotto Family

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Total reviews: 6 Average rating: 4.0 of 5

Editorial Review:

When Marion Scotto's grandmother, Elena, opened a poultry market in South Brooklyn in 1910, she didn't know she was starting a family food dynasty. A born entertainer from a long line of fabulous cooks, Marion, who says that she "never knew how to cook for two," opened Fresco by Scotto in 1993 with her son, Anthony Jr., and daughters Rosanna and Elaina.

Now, in Italian Comfort Food, the Scottos combine the delicious flavors and warmth of Italy with the neighborly atmosphere of a quintessential New York restaurant, sharing funny stories and dozens of their prized recipes. Here you'll find hearty, mouthwatering dishes that are easy to prepare and give us what we crave: satisfying, homey fare. This is food for a languid Sunday afternoon, a romantic home-cooked dinner, a festive family party:

• The famously addictive Potato and Zucchini Chips with Gorgonzola
• Marinated Seafood Salad
• Meatball Lasagna
• Risotto with Roasted Winter Vegetables
• Grandma's Stuffed Chicken (the dish that started it all)
• Chocolate Mascarpone Cream Pie

Cooking with Italian Comfort Food is the next best thing to sitting down to a warm welcome and a wonderful meal at Fresco, an oasis in the heart of Manhattan.

A Cook's Tour of the Eastern Shore

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The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places

CiCi Williamson

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Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

As the cradle of American agriculture, Virginia's history has been molded by a way of life directly connected to the land. This colorful, graphically striking book captures the intimate relationship between the state’s identity and its agriculture with interviews, tours, sidebars, essays, and recipes, along with evocative illustrations and maps. Combining useful information, agricultural history, and recipes from Virginia's political leaders, celebrities, chefs, and farm families, noted author CiCi Williamson has created a book that entertains and educates readers about the state’s land, people, and food. Throughout, Williamson highlights Virginia's traditional small-farm values, organic farming practices, and enlightened corporate farming programs. From a trip to historic Jamestown and Yorktown to a mariner's tour of the lower Chesapeake Bay to a weekend tour of central Virginia's wineries, the 17 driving tours sprinkled throughout the book encourage readers to discover historic farmsteads, museums, plantations, and more.