|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
Frequently Bought Together
Product Details
|
Product Description
From Publishers Weekly
Peppering their volume of straightforward recipes with amusing stories and photographs of the goings-on at both their eponymous restaurant in the Caribbean and their life in Vermont ("we commute"), the Blanchards present a down-to-earth, personal cookbook that makes a nice follow up to A Trip to the Beach, which chronicled their experiences opening Blanchard's Restaurant on the tiny island of Anguilla. The recipes here, which represent no particular cuisine, are simple, homemade dishes from self-taught chef Blanchard and her staff at the restaurant, and will delight hungry palates and cooks who are interested in straightforward but pleasing recipes for friends and family alike. Half of the cookbook is devoted to colorful, casual starters and soups, and tasty salads and dressings with a zesty twist. Starters such as Crusty Grilled Shrimp with Soy-Sesame Sauce and Blanchard's Lobster Cakes with Tomato Tartar Sauce (popular with restaurant customers), and salads and dressings such as Spicy Vegetable Slaw and Potato Salad with Lime and Sun-Dried Tomatoes are all easy to prepare. Main dishes include seafood, meat and pasta dishes, from Coconut Curried Chicken to Vermont Picnic Ham Baked in Dark Beer to Calypso Chicken with Lime. The authors also include "In a Hurry" recipes to turn to when time is short supply, and the culinary tips from devoted workers of the restaurant make this charming volume practical as well. 50 full-color and 15 b&w photographs.
Copyright 2003 Reed Business Information, Inc.
Copyright 2003 Reed Business Information, Inc.
From Booklist
Melinda Blanchard and Robert Blanchard have become famous for their restaurant on the Caribbean isle of Anguilla. Patrons flock to this tiny place just to sample the provender At Blanchard's Table. From this record of their recipes, it's easy to understand what the commotion is about. Melinda's cooking combines the verve of West Indian cuisine with New England's Yankee heartiness and with contemporary bistro fare. Vermont cheddar cheese soup contrasts with grilled mahi-mahi in Thai curry sauce. Caribbean corn bread sweetened with pineapple accompanies chicken breasts with Marsala and cream. Each section of the book has an inventory of inspirations that encourage the home cook to prepare attractive dishes that are flavorful and quickly produced. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
5.0 out of 5 stars
Fabulous recipes that taste great and are good for you,
By Sylvie Desnos (Los Angeles, CA) - See all my reviews
This review is from: At Blanchard's Table: A Trip to the Beach Cookbook (Hardcover)
I bought this book because I've been looking for alternative ways to cook fish and shellfish besides boring citrus marinades. I'd eaten at Caribbean restaurants before and knew that this was the cuisine to do it. So far, every dish that I've made in this cookbook has not disappointed me, and I've become so addicted to the the pureed sweet potatoes that I make it at least once a week. (Hint: once they're cooked, puree the potatoes with an electric mixer, most of the fibrous bits will wind around the beaters and your potatoes will be smooth and creamy!)Upon first reading it, I thought the recipes seemed sort of boring, but believe me, they are more than the sum of their parts. Aside from the above mentioned pureed sweet potatoes, my other favorites include the roasted red and yellow peppers with rosemary and lemon juice, the spice-rub swordfish steaks with balsamic reduction sauce, and the jerk shrimp. All of these recipes are incredibly easy to make, and if you're pressed for time, each chapter starts off with "in a hurry" meals that you can prepare quickly. Who says cooking has to be so time intensive and complicated? A true gem!
5.0 out of 5 stars
WONDERFUL!!!,
By Elizabeth "Denver Mommy" (Denver, CO USA) - See all my reviews
This review is from: At Blanchard's Table: A Trip to the Beach Cookbook (Hardcover)
I actually don't like to cook and I LOVE THIS COOKBOOK! The recipes are great and it is a pleasure to read all of the interesting side notes about the locals who worked with the Blanchards at their restaurant on Anguilla. I'm reading "A Trip to the Beach" right now (the book that tells the story about their move to the Caribbean) and it is awesome as well --- very well written and such an accurate description of island living. Just one suggestion for the publisher of the cookbook: Use a better cover photo! It's called "A Trip to the Beach Cookbook," and it's the island story that makes this cookbook so special. Put a beachy picture on the cover! You could use a photo similar to the cover of the other book, with a fancy table for two set up on the beach . . . just a thought!
5.0 out of 5 stars
island cooking,
By
This review is from: At Blanchard's Table: A Trip to the Beach Cookbook (Hardcover)
this book is a combination dietary and culinary delight.perfect for the health conscious as well as for the curious palate.we have cooked from it since we got the book.it has such perfect photographs i had to buy my wife a recipe book holder so she would'nt ruin the pages.i bought this out of curiosity after reading their book,A trip to the beach,and heartily recommend it.It's fresh mango and lite whipped cream dessert tomorrow!!
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
