The Editors of Cook's Illustrated Magazine surveyed the top food editors across the United States in search of their favorite restaurant dishes. They ...Show synopsisThe Editors of Cook's Illustrated Magazine surveyed the top food editors across the United States in search of their favorite restaurant dishes. They then took those recipes into their working laboratory, America's Test Kitchen, where they turned out over 150 restaurant inspired recipes carefully made over to meet the practical realities of the home kitchen...all while preserving the magic of restaurant dining.Hide synopsis
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Source of SOME inspiration for some EXOTIC menu ideas, and good directions for executing, but I don't know, maybe we just don't go to the same restaurants,Very few of the recipes are really what I would consider restaurant "favorites".--and thus not so many useful recipes...i.e. chicken liver flan, fois gras with french toast (I don't even know where I can buy fois gras in my town, as our top gourmet grocers don't sell it), lamb and barley soup (though I love lamb...lamb brothy stuff is hard to serve a group--too strong a broth for many,) oyster chowder, chicken fried oysters, not very many recipes I could really use for our guests. My advice is check it out at a library and see if there is enough you'll actually want to cook to make it worthwhile to purchase. You may want to photo copy the one or two actual "favorites"...and save room on your shelf. .
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