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A new edition of the cookbook that answers the question, who put the "Joe" in "eat at Joe's" features fifty recipes from the legendary Miami eatery, Joe's Stone Crab Restaurant, founded in 1913.
"synopsis" may belong to another edition of this title.
Weiss opened up a small lunch counter on Miami Beach. Back then, Miami Beach was just a quiet, backwater town -- folks stopped in to chat and for a top-notch fish sandwich and fries. This, of course, was only the beginning, and what happened next is a story worth telling.
You see, Joe discovered that the stone crab was not only edible but perfectly delectable -- and he was the first to serve them up in a way that simply could not be beat: chilled with Joe's special mustard sauce and/or drawn butter. Then the town began to boom, with movie crews filming in the area and big entertainers and wealthy vacationers flocking to Miami Beach, and Joe's son Jesse came on the scene. With a heart and smile so big he could win over anyone who walked through the door, Jesse brought the celebrities in to Joe's by the carload. Growing up right in the middle of this was Jesse's daughter, Jo Ann -- who runs Joe's today.
For 80 years, no visit to Miami has been complete without stopping in at J
A great restaurant -- maybe the greatest restaurant -- now finally has a great cookbook to match its menu. This should be in every kitchen.
-- Larry King
There is nothing to compare with Joe's stone crabs, their irresistible potato dishes, their special cole slaw, and their world-famous Key lime pie (the recipe for which has been kept a deep secret until this book). I am lucky indeed to be able to eat at Joe's so often. It is always a fabulous experience.
-- Maida Heatter
The ultimate in tell-all books ... wherein Joe reveals his kitchen's innermost secrets for all the tasty morsels that keep us coming back for more!
-- Ann-MargretJo Ann Bass was born into the restaurant business. She is the third generation of her family to run Joe's Stone Crab Restaurant, her children Jodi and Stephen are already pros, and Jodi is currently raising a fifth generation.
Richard Sax is known nationally as the author of several cookbooks. He co-writes a monthly column. "Cooking for Health," for Bon Appetit, and contributes regularly to such publications as Gourmet, Food & Wine, Eating Well, and Harper's Bazaar. He lives in New York City, and gets down to Miami as often as he can.
"About this title" may belong to another edition of this title.
Book Description Bay Books, 2000. Hardcover. Condition: New. Never used!. Seller Inventory # P111579595111
Book Description Condition: New. New. Seller Inventory # STORE-1579595111
Book Description Bay Books & Tapes, 2000. Hardcover. Condition: New. 2nd. Seller Inventory # DADAX1579595111
Book Description Bay Books, 2000. Condition: New. book. Seller Inventory # MB011YT4XL2