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About the Author
Vicki J. Caparulo is a Certified Culinary Professional, one of fewer than 250 people worldwide who have earned this designation. She holds master certifications in both cooking and baking, and has been a recipe developer and culinary instructor for many years. Steve Caparulo, also a Certified Culinary Professional, is a food photographer specializing in on-location, natural light food photography, and partners with his wife, Vicki, in teaching culinary arts throughout the U.S. The Caparulos proudly hold the distinction of being the only couple working together who are both CCPs.
From Publishers Weekly
Arguing that New Jersey is more than a culinary sideshow to New York City, this volume paints the Garden State as a foodie destination in its own right. Caparulo selected 50 of the state's finest restaurants and asked their chefs to contribute some favorite recipes to her volume. The Lobster Salad with a Mango-Basil Quenelle and Truffled Vanilla Aioli from Jocelyne's Restaurant in Maplewood, the Jersey Peach Soup from Nicholas in Red Bank and the Dusted and Glazed Scallops from Cafe Matisse in Rutherford are among the many decadent gems that readers will be tempted to try at home, or to sample at the source. Steve Caparulo's color photographs of the dishes double as an enticing guide to restaurant-style presentation. For New Jersey residents or frequent visitors, this volume is a fun keepsake, a celebration of creative restaurant cuisine and a reminder that dining in New Jersey isn't just a trip to gastronomic suburbia.
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- PublisherRutgers University Press
- Publication date2003
- ISBN 10 0813533112
- ISBN 13 9780813533117
- BindingHardcover
- Number of pages208
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