The underground Gourmet cookbook (dedikált példány)

Fülszöveg

II
ere at last is the cookbook that will widen your horizons, increase your eating pleasure and save you money—all at the same time. The authors of the famous best-selling New York Underground Gourmet, a guide to the best inexpensive restaurants, have gathered together the most exciting recipes from their favorité restaurants and have converted them for use by the home cook. With an eye to intriguing taste and ease of preparation, they have selected a wide variety of delightful recipes from every part of the world. You will find su-perior versions of such old favorites as Paella (in true Spanish style), Chicken Paprikash, Oxtail Ragout and Sukiyaki, as well as a superb collection of more unusual specialties, including Chinese Hot and Spicy Shrimp; Eggplant with Garlic Sauce; Phil-ippine Chicken Adobo; Indián Boti Kebab (spicy marinated beef on a skewer) ; Jap-anese Flank Steak with Scallions (Negi Maki) and Beán Sprout Salad; and a deli-cious potato and cheese dish from Peru... Tovább

Fülszöveg

II
ere at last is the cookbook that will widen your horizons, increase your eating pleasure and save you money—all at the same time. The authors of the famous best-selling New York Underground Gourmet, a guide to the best inexpensive restaurants, have gathered together the most exciting recipes from their favorité restaurants and have converted them for use by the home cook. With an eye to intriguing taste and ease of preparation, they have selected a wide variety of delightful recipes from every part of the world. You will find su-perior versions of such old favorites as Paella (in true Spanish style), Chicken Paprikash, Oxtail Ragout and Sukiyaki, as well as a superb collection of more unusual specialties, including Chinese Hot and Spicy Shrimp; Eggplant with Garlic Sauce; Phil-ippine Chicken Adobo; Indián Boti Kebab (spicy marinated beef on a skewer) ; Jap-anese Flank Steak with Scallions (Negi Maki) and Beán Sprout Salad; and a deli-cious potato and cheese dish from Peru called Yapingachos. For simple family meals and wonderful suppers for friends, there are hearty soups, vegetarian specialties and superb pasta dishes. And for the perfect ending to any meal, the book offers somé of the best desserts ever created, including Pecan Praliné Cake, Lemon Chess Pie, Greek Flogera, and Cold Zabaglione with Fresh Strawberries. All those who love adventures in good eating at low cost will welcome this bright new cookbook by two of America's best-known food ex-plorers. Vissza