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City Cuisine Paperback – September 22, 1994

5 out of 5 stars 5 customer reviews

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The ultimate guide to preserving and canning is the perfect complement to America's Test Kitchen's recommended canner.
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
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Editorial Reviews

From Publishers Weekly

The chefs/proprietors of Los Angeles's City Restaurant and the Border Grill once again offer a wonderfully idiosyncratic mix of 300 recipes that capture the endless variety of tastes that are found in America's cities. What is City Cuisine? It's fried parsnip chips, tandoori steaks, club sandwiches, pork dumplings, collard greens. It a cool Thai salad, hot Chines noodles, new-style grilled fish, old-style brisket. It's the perfect caramel ice cream, freshly baked Indian breads. it's exactly the type of food you love to eat. City Cuisine was born at Susan Feniger and Mary Sue Milliken's city Restaurant in Los Angeles, which took that city by storm. Like their restaurant, this recipe collection offers a magical mix: from bright new interpretations of European classics to exotic Asian tastes boldly recreated for the American table. There are dozens of tributes to our childhood passions (oatmeal cookies and cupcakes Hostess style) and down-home standbys such as relishes and sauerkraut. Expect the unexpected in City Cuisine with chapters on city sandwiches (\"big messy affairs bursting at the seams\"); adult nonalcoholic drinks; spicy foods in every denomination; vegetarian entrees; pasta in salads and sauces; great healthy salads and one-dish meals; quickly grilled meats and fish; and hearty, slowly simmered stews. Spectacular recipes for neglected and inexpensive cuts of meat prove that good meals don't have to cost an arm and a leg. Only in a big city could you experience it a;; and City Cuisine brings it to life with easy-to-follow recipes presented in the clear appealing style of these two talented and dynamic chefs. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

A personal collection from two more of California's "Hot Young Chefs," owners of the Border Grill and City Restaurant in Los Angeles. Feniger and Milliken favor bold flavors and exotic seasonings, especially those of India, Thailand, Japan, and Greece. Their tastes are eclectic, however, so Cupcakes Hostess Style turn up among their desserts, and Pork Schnitzel and Beef Stroganoff among the other ethnic entrees. For larger collections.-- JS
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 247 pages
  • Publisher: William Morrow Cookbooks (September 22, 1994)
  • Language: English
  • ISBN-10: 0688131778
  • ISBN-13: 978-0688131777
  • Product Dimensions: 8 x 8 x 0.7 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,895,164 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Paperback
I have owned City Cuisine since it was published back in 1989. I have made many of the reciepies in this book and each one is superb, I'm getting a reputation for being an excellent cook. The baby back ribs are to die for. Last night I made cold soba noodles, chopped tofu with parsley and Gateau Benoit. It's tough to cook something special for those vegetarians-these people will be back-well they are family after all. Try the hostess style cupcakes. Yum yum yum
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Format: Hardcover Verified Purchase
These gals know their food. While the recipes are ecclectic, they are based on classical French procedure, but so easily and clearly explained with simple to follow steps. The Lobster Bisque recipe alone is worth the price of the book.
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Format: Hardcover Verified Purchase
and I really, really, really, really, really, really, really, really, really, really, really , really, really, really, really liked it
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Format: Paperback
Unlike most professional chefs, Milliken and Feniger make all their recipes user friendly. None of the ingredients are exceptionally exotic, nor do they require special equipment. The eclectic mix of Thai, Indian and American recipes all sound delicious.
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Format: Hardcover Verified Purchase
I've been a Susan Feniger fan for a long time. My husband bought me this cookbook as a Christmas present. The range of recipes is great. I particularly like the recipes that start with the underlying stock or sauce and work their way up. Best of all the one I received is a First Edition - a real plus!
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