The Best Recipes from New York State Inns: More Than Sixty Inns from the Niagara Frontier to New York City Share Their Traditional Favorites and Hou

Orcutt, Georgia

ISBN 10: 0899091415 / ISBN 13: 9780899091419

Published by Yankee Books (edition First Edition), 1987

About this Item

With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Seller Inventory # 0899091415-11-1-29

Bibliographic Details

• Title: The Best Recipes from New York State Inns: More Than Sixty Inns from the Niagara Frontier to New York City Share Their Traditional Favorites and Hou
• Publisher: Yankee Books (edition First Edition)
• Publication Date: 1987
• Language: English
• ISBN 10: 0899091415
• ISBN 13: 9780899091419
• Binding: Hardcover
• Edition: First Edition.
• Condition: Very Good
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

Collects recipes for foods such as sour cream herb bread, buffalo-style chicken wings, black bean soup, swordfish saute, corn pudding, and peanut butter pie

Reviews

This sequel to Best Recipes from New England Inns offers a delightful and varied sampling of fare served in some 60 inns and restaurants from western New York to upper Manhattan. Homestyle cookery is evident in such items as rhubarb bread, mushroom stew and black-bean soup. Lobster strudels, frogs legs Provencale and cold poached salmon with three-ribbon sauce demonstrate that these chefs indulge in elegant touches as well. A few recipes, such as beer-battered pumpkin with maple syrup and veal scampi Dianne, are notable for their unusual flavor combinations. However, when it comes to dessert, convention gains the upper hand with four chocolate cakes and four cheesecakes balanced by a few uncommon sweets like lemon sour-cream and white-chocolate mousse pies. Each recipe is identified by its contributing establishment, and the volume provides addresses and telephone numbers, so cooks who enjoy these dishes at home will have no trouble locating more of the same when on the road. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.

Sixty inns (the Algonquin is an inn?) in New York have contributed recipes, from breakfast through dessert, to this collection. The breakfast recipes are particularly good, but there are some good ideas and intriguing local history sprinkled throughout. The cook must be alert to serving sizes: quiche serves twenty-four, and a cheese souffle requires forty-two eggs. It's an eclectic collection: confit of duck breast with Catskill foie gras, sunrise soup with clouds of garlic, chicken noodle soup, etc. A directory of participating inns will help travelers who want to test the chefs in person. Of regional interest.
Copyright 1987 Reed Business Information, Inc.