Middle Atlantic Books - Page 6

Dining at Delmonico's: The Story of America's Oldest Restaurant

Judith Choate, James Canora

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Editorial Review:

The name Delmonico’s is synonymous with fine dining. Ever since the establishment—the country’s first real restaurant—opened its doors in Manhattan’s Financial District in 1837, Delmonico’s has been showing Americans just what it means to eat well.

Delmonico’s was where American diners were introduced to some of our most beloved dishes: Lobster à la Newburg, Eggs Benedict, Manhattan Clam Chowder, Baked Alaska. Many were created in Delmonico’s kitchen by New York’s first star chef, Charles Ranhofer; others were popularized here. And always heading the bill of fare was the Delmonico’s Steak—an unbelievably succulent 20-ounce prime rib-eye, grilled to perfection and topped with herbed butter—which remains the gold standard that other steakhouses try to emulate.

Delmonico’s history is one of “firsts”: the first American restaurant to use tablecloths, to offer private dining rooms, to furnish a separate wine list, to admit women diners, and to re-envision haute cuisine for the American palate. That tradition of exquisite food served in a luxurious setting continues to flourish today. Now, Dining at Delmonico’s invites the home cook into the restaurant’s legendary kitchen, providing more than 80 recipes that let you re-create the gastronomic glories of Delmonico’s dining room for your own table.

The Lever House Cookbook

Dan Silverman, Joann Cianciulli

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Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Built in 1952, Lever House is one of Manhattan's first and most fetching glass-skinned towers. In 2004 it became home to an eponymous restaurant, whose chef, Dan Silverman, has been praised for its luxurious yet direct menu. In The Lever House Cookbook, written with JoAnn Cianciulli, he offers 125-plus recipes--dishes like Grilled Sorrel Soup with Smoked Trout; Pan-Roasted Poussin with Tarragon Jus, Wild Mushrooms, and Snap Peas; Berkshire Pork Chops with Cipollini Onions, New Potatoes, and Pineapple-Kumquat Chutney; and Pan-Seared Hake with Salsify, Oyster Mushrooms, and Salsa Verde. A dessert section, provided by the restaurant's pastry chef, offers treats like Lemon Meringue Blueberry Pies and Cranberry Pecan Tart with Maple Ice Cream.

This isn't everyday cooking--most of the recipes require multiple preparations and hard-to-find or expensive ingredients--but neither is it particularly fussy nor complicated to do, thanks largely to recipe clarity. Readers wishing to take the plunge will undoubtedly want to do so for an occasion, or at least when time isn't an issue. (Dish components can also be "edited down" to simplify.) With technical tips, asides on ingredients, multiple photos, and a building biography by journalist Matt Tynauer, the book makes a good case for the well-crafted chef's cookbook offering delicious, unaffected fare. --Arthur Boehm

Country Weekend Entertaining: Seasonal recipes from loaves and fishes and the Bridgehampton Inn

Anna Pump, Gen Leroy

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Total reviews: 1 Average rating: 3.0 of 5

Editorial Review:

Anna Pump grew up on a farm in Germany, near the Danish border, surrounded by a bounty of fresh vegetables, fruits, home-baked bread, and hand-churned butter. After moving to the U.S. in the 1980s, Pump established Loaves and Fishes, a catering and take-out shop in the seaside yet rural part of Long Island, New York, known as The Hamptons. She then opened a bed-and-breakfast called The Bridgehampton Inn in 1994.

Pump's cooking relies on excellent fresh ingredients in season, so her 175 recipes are grouped as Spring/Summer and Fall/Winter. Grilled Chicken Salad, succulent from breasts marinated with soy, sesame oil, and white wine; Potato and Corn Salad with unexpected fresh herbs; and Spinach Salad with Sliced Peaches are typical Spring/Summer dishes Pump offers. Reflecting Scandinavian influences in her cooking, dessert might bring the luxury of fresh currants and raspberries transformed into Red Grits with Cream. (Once made with barley meal, hence its name, corn or potato starch is now used to thicken this ruby jewel of a dish.)

Fridays, year round, Pump bakes a huge ham glazed with marmalade, apple cider, and mustard. Guests enjoy slices of it with their eggs at breakfast and in sandwiches later in the day. You may prefer it for dinner, accompanied by Pump's cauliflower, mashed and roasted with garlic and olive oil. Complete the meal with a Macadamia Nut Tart, cranberries studding its pecan pie-rich filling. Sixteen color photos and short poems and quotes praising the good life punctuate this book with charming thoughts. --Dana Jacobi

For Goodness Taste

Junior League of Rochester

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Easy-to-use and FULL of simple but elegant recipes! 5 out of 5 stars.
3 of 3 people found this review helpful.

I LOVE this cook-book! Everything I have tried is delicious...guests ALWAYS ask for the recipes. The ceaser salad is awesome, espeically when paired with the lasagne rollatines.

YUMMMMMY 5 out of 5 stars.
3 of 3 people found this review helpful.

This is an excellent cookbook. I own hundreds of cookbooks--it's my hobby--and I entertain a lot.I have yet to try a recipe from here that doesn't get rave reviews. (Try the BBQ leg of lamb; my guests actually REQUEST it repeatedly!--And then serve it with "Toad Hill Mint Sauce" from the Rochester Junior League's other book, Applehood and Motherpie.)

Pennsylvania Dutch Country Cooking

William Woys Weaver

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Editorial Review:

Long before the rest of America decided to get back to healthy basics in their cooking and eating habits, the Pennsylvania Dutch were happily living off the land. Among their fertile, rolling hills and lush green fields, these farm folk speak about their distinctive cuisine in a language that, in some parts of the United States, has been spoken longer than English. Pennsylfaanisch names grace every recipe in Pennsylvania Dutch Country Cooking, and to help non-Pennsylfaanisch speakers with pronunciation, there's a guide and even a glossary of additional food terms. But what's in a name? It's the cooking that counts in this compendium of more than 100 authentic recipes that are both delicious and healthy. There are recipes for breads, soups and noodles, meats, vegetables, and even a section for special holiday feasts. There are beverages such as Wheatland Harvest Tea, made from spearmint, lemon balm, tarragon, and bergamot leaves; desserts such as Hickory Nut Dumplings, served with stewed peaches; and recipes for rye, buckeye, sourdough, and potato breads, among many others.

As if the recipes alone weren't enough, Pennsylvania Dutch Country Cooking is brimming with photographs of the countryside, the gardens, the people, and, of course, the foods of this special place. This is a book that feeds the soul as well as the body, a feast for the eyes as well as the table.

Best of the Best from the Mid-Atlantic Cookbook: Selected Recipes from the Favorite Cookbooks of Maryland, Delaware, New Jersey and Washington, D.C.

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

A tremendously good cookbook! 5 out of 5 stars.
10 of 10 people found this review helpful.

I live in this part of the country, and I absolutely loved this compilation of recipes. The Mid-Atlantic is a varied region, but the authors have included recipes from cookbooks that cover many of the area's specialties. As always with this series, I have yet to find a recipe that does not come out well. I have made several of the cakes and they were all superb (esp. the One-Step Poundcake). There are also several very good crabcake recipes and one of the best Eggplant Parmesan recipes I've ever tried.

The seafood recipes in this book are a particular strength, which is appropriate for this region. In addition to the crabcakes, I would recommend the Maryland Oyster Bake and the crab salad stuffed tomatoes (wonderful on a hot summer day).

If you want a taste of real Mid-Atlantic cooking, please give this book a try. You won't be disappointed!

Editorial Review:

Catch the fresh flavor of the Mid-Atlantic region with this compilation of over 400 of the area's most popular recipes. From the Atlantic shore in New Jersey, across Delaware, to Chesapeake Bay nestled snugly in the state of Maryland, and inland to the bustling streets of our nation's capital, seventy-nine cookbooks contributed their most requested recipes. What will you try first? Creamy Atlantic Coast Fish Chowder (page 66) or Imperial Crab Casserole (page 172)? Tilghman Island Crab Melt (page 16) or Cape May French Toast Casserole (page 56)? Perhaps the unbeatable Best Maryland Crabcakes (page 165)! And who can resist the heart Annapolis Harbor Boil (page 194) or savory Union Street Spinach Balls (page 30)? Desserts? How about sweet, fruit-filled Lemon Blueberry Bread Pudding (page 250) or Bal'More Rhubarb Pie (page 242)? Try them all to discover the unique cuisine of the Mid-Atlantic states.

Delicious Amish Recipes (People's Place Booklet, No. 5.)

Phillis Pellman Good

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Editorial Review:

A leading expert on Amish life and cooking traditions selects choice recipes which are favorites among these people, known for their plentifully spread tables. Delectable and bursting with flavor! Amish families gather around their long kitchen tables for three meals together every day. It may be routine, but the food they enjoy is beyond the ordinary. Delicious Amish Recipes includes Cracker Pudding, Fresh Meadow Tea, Potato Rolls, Baked Corn, Chicken Roast, Shoofly Pie, Whoopie Pies, and many, many more tasty favorites, all easy to prepare.

Celebrate Virginia! The Hospitality, History and Heritage of Virginia

Rowena Fullinwider, James Crutchfield, Winette Jeffery

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

Better than most 4 out of 5 stars.
4 of 4 people found this review helpful.

I have many cookbooks at home, and this is one of the best. It contains a lot of very exciting recipes, but even so, what makes this into a special book; is all the information about Virginia.

The book is packed with information about what seems to be a very interesting state to visit. I have never been to Virginia in all my life, and compared to the states that are often in the media, like for instance New York, California and Florida, I knew very little about Virginia. It changed when I found this book in my mail box. It is also very obvious that besides being an excellent cook, Rowena Fullinwider is very proud of her state and wants to share it with the rest of us.

The reason I have given Celebrate Virginia! only 4 stars (closer to 4 1/2 really), is that I found it a bit hard to read a lot of the middle sections. Those were so interesting, and I wanted to read it all. It was just a bit hard on my eyes to read blue print on a yellow/light blue background.

Still, it is a very good cookbook that I want to recommend.

Editorial Review:

Celebrate Virginia! is a celebration of all that is Virginia. It honors the unparalleled heritage of hospitality and history for which Virginia is renowned. This beautiful cookbook features a combination of recipes, interesting historical sidebars, and anecdotal descriptions of food-related products for which Virginia is known. Recipes are both contemporary and historical, as are the many culinary traditions found throughout the book. For example, the book describes the unique "Shad Planking" tradition held each year, and the history of tea. Numerous recipes attributed to Virginia's celebrated sons and daughters are included, such as Senator John Warner's recipe for Crab Cakes.

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:

The Best of Virginia Farms uses a variety of writing features (interviews, sidebars, tours, essays, and recipes) along with unique illustrations and maps to convey America's fascinating agricultural story. The book reveals the intimate relationship between a state's agriculture and its overall identity.
America's oldest farm state, Virginia has a fascinating farming history. In addition to the expected crops, readers will also find information on wine and spirits, Christmas trees, and Virginia's famous horse farm industry. Whether it's a tour of Virginia's historic plantations or a traditional holiday recipe from Colonial Williamsburg, The Best of Virginia Farms will provide a unique perspective on the Old Dominion.
Filled with fun and practical how-to information, thisbook will inspire readers to prepare a recipe, take a tour, or enjoy a new product they have never tried. Promising to enrich the spirit, this book taps into the traditions and mystique that surround farming in Virginia and celebrate the family bonds and rugged individuality of rural life.

Foods of the Hudson: A Seasonal Sampling of the Region's Bounty

Peter G. Rose

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Editorial Review:

There is perhaps no other American region as rich in agricultural, culinary, and ethnic history as the Hudson River Valley in New York State. The strongest influences are those of the Native Americans and the Dutch settlers-other population groups add appealing diversity that all adds up to a distinctly delicious cuisine. In Foods of the Hudson, noted food writer and historian Peter G. Rose draws on this rich tradition, bringing a contemporary touch to the special offerings of the region.

No matter where you hail from, you'll be delighted with the 172 tantalizing recipes in this collection: Trout Pate, Pheasant with Portobello Mushrooms, Pumpkin Cornmeal Pancakes, Lamb Loin with Hudson Valley Stuffing, Fettuccini with Asparagus Marinara, and Maple Syrup Cake with Maple Butter Frosting are just a few of the items in this wonderful harvest of the best of the Hudson River region.