Design & Photography
Publisher: William Morrow
City Cuisine
The chefs/proprietors of Los Angeles's City Restaurant and the Border Grill once again offer a wonderfully idiosyncratic mix of 300 recipes that capture the endless variety of tastes that are found in America's cities. What is City Cuisine? It's fried parsnip chips, tandoori steaks, club sandwiches, pork dumplings, collard greens. It a cool Thai salad, hot Chines noodles, new-style grilled fish, old-style brisket. It's the perfect caramel ice cream, freshly baked Indian breads. it's exactly the type of food you love to eat. City Cuisine was born at Susan Feniger and Mary Sue Milliken's city Restaurant in Los Angeles, which took that city by storm. Like their restaurant, this recipe collection offers a magical mix: from bright new interpretations of European classics to exotic Asian tastes boldly recreated for the American table. There are dozens of tributes to our childhood passions (oatmeal cookies and cupcakes Hostess style) and down-home standbys such as relishes and sauerkraut. Expect the unexpected in City Cuisine with chapters on city sandwiches; adult nonalcoholic drinks; spicy foods in every denomination; vegetarian entrees; pasta in salads and sauces; great healthy salads and one-dish meals; quickly grilled meats and fish; and hearty, slowly simmered stews. Spectacular recipes for neglected and inexpensive cuts of meat prove that good meals don't have to cost an arm and a leg. Only in a big city could you experience it and City Cuisine brings it to life with easy-to-follow recipes presented in the clear appealing style of these two talented and dynamic chefs. —This text refers to an out of print or unavailable edition of this title.
