- Hardcover: 208 pages
- Publisher: Running Press (Aug 28 2003)
- Language: English
- ISBN-10: 0762415835
- ISBN-13: 978-0762415830
- Product Dimensions: 25.9 x 21.1 x 2 cm
- Shipping Weight: 771 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: #154,005 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Publishers Weekly
This 1920s Italian-American steakhouse which has now expanded to almost 30 locations throughout the country is a New York City institution, and this cookbook by Binns (Polenta) celebrates its "virtually unchanged" menu. Indeed, the recipes are hearty and rich, and hark back to the days of Prohibition, when Americans indulged themselves in the pleasures of fine dining. The book begins, appropriately, with such libations as the Famous McClure Cocktail, a combination of gin, brandy, Curaeao and apricot liqueur. Appetizers include Shrimp Bruno (battered and fried with a Dijon sauce) and Grilled Beefsteak Salad with Gorgonzola, Arugula and Radicchio. The book offers a large selection of old-style Italian-American dishes, but it would not be complete without the specialty, the New York Strip Steak, which executive chef Tony Tammero recommends: "once it hits the heat, leave it alone until you're ready to turn it, and do that as gently as you'd pat a baby's bottom." Reading this book is like a joyful, nostalgic step back in time.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white-tablecloth restaurant group in the country, with 28 locations in 24 cities--each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking technique that makes Palm steaks and chops so delectably juicy. In more than 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish at the Palm has a story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: "Exceed the customer's expectation, and treat everyone who walks through our door as if they are family."
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Mmmmmm ..... steak .......,
By A Customer
This review is from: The Palm Restaurant Cookbook (Hardcover)
When people ask me about a book that has changed my life I now tell them about this one.I used to think I knew how to cook a steak. I had no idea. I takes a long time (which is mostly waiting, not much working, so buy some wine too) but it is definitely worth it. I've never been to the Palm so they probably do it even better there, but for me the New York strip I made following this recipe was just about the best meal I've ever had! Sorry mom. Buy this book right now. Pick up a couple of NY Strips when you get it. Follow the directions exactly. Write a thank you note to the publisher. The side dishes, especially the creamed spinach and the mushrooms are also top notch. I may get to the pasta and the rest eventually, but for now I'm eating an unhealthy amount of steak.
5.0 out of 5 stars
High Five,
By
This review is from: The Palm Restaurant Cookbook (Hardcover)
The receipe on how to prepare a first rate steak is worth the price of the book. I purchased some prime bone in rib eyes from my butcher and enjoyed a first rate steak house meal in the comforts of my home.The Italian receipes are great.
5.0 out of 5 stars
Who would have cooked a steak this way?,
By
This review is from: The Palm Restaurant Cookbook (Hardcover)
So, I have very happy memories of the Palm, mostly the one in DC, growing up. The ultimate special occasion food.So I was nervous looking at the cookbook. Was it a case of, Kids, Don't Try This At Home? The reality couldn't have been more different. This is the Anti-French-Laundry cookbook, where everything comes together quickly and easily, and you hit your head sqarely for not having thought of it yourself. The big insight for me was a very odd yet extremely effective way of cooking steaks. I've cooked lots of fine steaks, but the way they suggest worked perfectly. And it was, you know, different, but great for entertaining. And it tasted wonderful. I *think* this would be a good cookbook even if you haven't had a great time at the Palm, but if you have, it's great. Five stars.
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