The York Times Bread and Soup Cookbook
This book is no longer for sale (sold on 2008-10-16)
Price : US $0.99
'The New York Times' Bread And Soup Cookbook
Chapters contain recipes for Bread and Soup from the New World; Bread and Soup from the Romantic Mediterranean, Bread and Soup from Northern Europe, Bread and Soup from Eastern Europe, Bread and Soup from the Near and Far East. This cookbook also contains many recipes which were graciously given by the following who contributed the recipes found in great restaurants section of the book.
Andre Surmain, Proprietaire of Lutece Restaurant, NY, NY for Potage Aux Genouilles (Alsace).
Linda Heras, Executive Secretary of The Spanish Pavilion Restaurant, NY, NY for Sopa Castilla La Vieja.
Louis Verdi, Executive Chef of The Dallas Cowboys Restaurant, NY, NY for Dallas Cowboy Bean Soup.
Mona Martelli, Proprietor of Mona's Trattoria, Croton Falls, NY, for Beef and Chicken Broth, Soup Royale, II Minestrone Di Mona. Tortellini, Passatelli, and Zuppa Regina.
Carlos Jacott, Proprietor of El Parador Cafe, NY, NY for Chile Bean Soup.
Doubleday & Company, Inc. for Graupensuppe mit Huhnerklein, Venison Soup, Fresh Eel Soup, and Liver Bisquits, from LUCHOW'S GERMAN COOKBOOK, by Jan Mitchell. Copyright 1952 by Leonard Jan Mitchell.
Barbara Norat of Restaurant Associates Industsries, Inc., NY, NY for Onion Soup Brasserie from the Brasserie, Cold Senegalese Soup and Cold Milligatawny Soup from the Four Seasons Restaurant, Chilled Minted Pea Soup from The Tower Suite, Charley O's Bean Soup from Charley O's and Gr
This book is sold (sold on 2008-10-16)
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