"City Cuisine" is tandoori steaks, cool Thai salads, and fried parsnip chips. It's a great BLT, new-style grilled fish, and old-style brisket. It's exactly the type of food you like to eat.
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Book Description
Editorial Reviews
From Publishers Weekly
The authors, young stars of the California cuisine scene, are co-chefs/owners of two Los Angeles restaurants, Border Grill and City Restaurant. Midwestern-bred, classically trained, with a preference for vigorous, spicy flavors, their cuisine is pure, precise and elegant. Beef brisket, mashed potatoes and sweet-and-sour red cabbage are as perfectly prepared as cold salmon mousse with watercress mayonnaise or lamb's tongue with thyme vinaigrette. Typically complex flavors are found in "spicy city chicken"--hot with jalapeno, cool with cilantro, sweet, sour and creamy. Sandwich suggestions are as ample and elaborate as full meals. But simple side dishes and salads are among the most interesting creations offered (red chard and hazelnut salad; as snack food, deep-fried julienned spinach). Desserts include rich challenges--gateau St. Honore and mocha almond torte--and the playful updated Hostess chocolate cupcakes and oatmeal rum raisin cookies. Often time-consuming, complicated and expensive, recipes require experienced cooks and sophisticated eaters. Illustrations not seen by PW . BOMC HomeStyle alternate.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1989 Reed Business Information, Inc. --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.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
By A Customer
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
Format:Hardcover|Amazon Verified Purchase
and I really, really, really, really, really, really, really, really, really, really, really , really, really, really, really liked it
Format:Hardcover|Amazon 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.
Most Recent Customer Reviews
5.0 out of 5 stars
City Cuisine for Christmas
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. Read more
Published 16 months ago by Barbara Beauchamp
5.0 out of 5 stars
A great book by two great chefs
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. Read more
Published on June 16, 1999
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