Synopsis
For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years’ worth of legendary dishes in this lavishly illustrated cookbook.
From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.
Neiman Marcus Cookbook will delight the store’s loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus’s famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie.
Neiman Marcus Cookbook is a celebration of a store that has been a trusted institution for nearly a century, and of a cuisine that’s been the favorite of discerning Americans for generations.
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About the Author
KEVIN GARVIN, vice president of Neiman Marcus Restaurants, was born in Philadelphia. After graduating from the Culinary Institute of America in 1978, he worked as a chef in cities all over the United States. Kevin has lived in Dallas since 1988 and has worked at Neiman Marcus since 1994.
JOHN HARRISSON has coauthored more than twenty-five cookbooks with such culinary luminaries as Mark Miller, Douglas Rodriguez, Norman Van Aken, Roy Yamaguchi, Stephan Pyles, and Alan Wong, as well as multiple books with Omaha Steaks. Born in England, he now lives in Hawaii.
From the Inside Flap
For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years’ worth of legendary dishes in this lavishly illustrated cookbook.<br><br>From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.<br><br><b>Neiman Marcus Cookbook </b>will delight the store’s loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus’s famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie.<br><br><b>Neiman Marcus Cookbook</b> is a celebration of a store that has been a trusted institution for nearly a century, and of a cuisine that’s been the favorite of discerning Americans for generations.
Reviews
Written to coincide with the 50th anniversary of Neiman Marcus's first restaurant, the posh Zodiac Room in Dallas, this sumptuous cookbook presents recipes drawn from all of the chain's 42 locations. The book, which is spiced with anecdotes about the creation of famous Neiman Marcus dishes-such as the Duke of Windsor Sandwich and the Neiman Marcus Chocolate Chip Cookie-contains sections for standard plates such as soups, main courses, sides and desserts. But it also contains chapters on specialties such as starter and entrée salads, sandwiches, small plates and cocktails, which highlight the department store's position as one of the classic spots for ladies' luncheons, fashion shows and afternoon teas. The soup chapter offers a variety of nicely textured recipes, including Poblano Chile and Corn Chowder and Moroccan Vegetable Soup. The main course section emphasizes fish and seafood (though one its most appealing entries is a straightforward recipe for caper-rich Farfalle Provencal). Recipes for delicious condiments like Black Olive Tapenade and sublime desserts like Individual Toasted Coconut-Lemon Cakes round out the volume. Though well worth the time needed to prepare them, the majority of the store's recipes are complicated, and busy home cooks may choose to tackle such fancy fare only for special occasions and holidays. No matter: with its asymmetrically composed and stylized photographs, this carefully arranged luxury tome will be equally admired on the countertop or the coffee table.
Copyright 2003 Reed Business Information, Inc.
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Neiman Marcus Cookbook
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