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The Palm Restaurant Cookbook Hardcover – Sep 18 2003
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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.
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About the Author
Brigit Legere Binns is a food writer and editor based in Venice, California. Brigit lived in Europe for ten years while she attended professional cooking school, ran her own catering business, and ate many of the continent's finest restaurants. Her articles have appeared in national food magazines, such as Food & Wine, and she has collaborated on many cookbooks, including The Patina Cookbook and the Williams-Sonoma Kitchen Library series. Her first solo book, Polenta, was published in 1997.
Top Customer Reviews
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.
The Italian receipes are great.
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.