Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steak House

Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steak House

by 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 cities--"See more details below

Overview


"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 cities--"

Editorial Reviews

Publishers Weekly
This 1920s Italian-American steakhouse which has now expanded to almost 30 locations throughout the country is a New York City institution, and this cookbook by Binns (Polenta) celebrates its "virtually unchanged" menu. Indeed, the recipes are hearty and rich, and hark back to the days of Prohibition, when Americans indulged themselves in the pleasures of fine dining. The book begins, appropriately, with such libations as the Famous McClure Cocktail, a combination of gin, brandy, Curaeao and apricot liqueur. Appetizers include Shrimp Bruno (battered and fried with a Dijon sauce) and Grilled Beefsteak Salad with Gorgonzola, Arugula and Radicchio. The book offers a large selection of old-style Italian-American dishes, but it would not be complete without the specialty, the New York Strip Steak, which executive chef Tony Tammero recommends: "once it hits the heat, leave it alone until you're ready to turn it, and do that as gently as you'd pat a baby's bottom." Reading this book is like a joyful, nostalgic step back in time. (Oct.) Copyright 2003 Reed Business Information.

Product Details

ISBN-13:
9780762415830
Publisher:
Running Press Book Publishers
Publication date:
08/28/2003
Pages:
208
Sales rank:
664,174
Product dimensions:
8.31(w) x 10.18(h) x 0.78(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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