The Best Recipes from New York State Inns

Georgia Orcutt, Editor, Georgia Orcutt, Photographer Yankee Publishing, Inc. $16.95 (319p) ISBN 978-0-89909-141-9
This sequel to Best Recipes from New England Inns offers a delightful and varied sampling of fare served in some 60 inns and restaurants from western New York to upper Manhattan. Homestyle cookery is evident in such items as rhubarb bread, mushroom stew and black-bean soup. Lobster strudels, frogs legs Provencale and cold poached salmon with three-ribbon sauce demonstrate that these chefs indulge in elegant touches as well. A few recipes, such as beer-battered pumpkin with maple syrup and veal scampi Dianne, are notable for their unusual flavor combinations. However, when it comes to dessert, convention gains the upper hand with four chocolate cakes and four cheesecakes balanced by a few uncommon sweets like lemon sour-cream and white-chocolate mousse pies. Each recipe is identified by its contributing establishment, and the volume provides addresses and telephone numbers, so cooks who enjoy these dishes at home will have no trouble locating more of the same when on the road. Illustrations not seen by PW. (August)
Reviewed on: 08/04/1987
Release date: 08/01/1987
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