The Palm Restaurant Cookbookby Brigit Legere Binns
It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 citieseach one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and
It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 citieseach one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and chops so delectably juicy. In more than 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish at the Palm has a story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: "Exceed the customer's expectation, and treat everyone who walks through our door as if they are family."
- Running Press Book Publishers
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- 8.37(w) x 10.37(h) x 0.87(d)
Meet the Author
Brigit Legere Binns is a food writer and editor based in Venice, California. Brigit lived in Europe for ten years while she attended professional cooking school, ran her own catering business, and ate many of the continent's finest restaurants. Her articles have appeared in national food magazines, such as Food & Wine, and she has collaborated on many cookbooks, including The Patina Cookbook and the Williams-Sonoma Kitchen Library series. Her first solo book, Polenta, was published in 1997.
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I have been waiting for this cookbook for years. Ever since I first walked into The Palm I knew there was more to this steakhouse than just a good wine list. The Palm Cookbook is by far a perfect representation of this restaurant; it it truly one of a kind. Filled with not only suberb recipes, but also anecdotes and colorful pictures that would make anyone's mouth water. The recipes in this book are right out of The Palm's kitchen and in addition, the cookbook features some recipes that are not on the regular menu. Now I get to have Palm food in the comfort of my own; even though I am not surrounded by celebrities on my walls, I couldn't be happier.