City Cuisine [Hardcover]

Susan Feniger (Author), Mary Sue Milliken (Author)

Book Description

Publication Date: February 1989

"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.

--This text refers to an out of print or unavailable edition of this title.

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.

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.

Product Details

• Hardcover: 268 pages
• Publisher: William Morrow & Co; 1st edition (February 1989)
• Language: English
• ISBN-10: 0688069835
• ISBN-13: 978-0688069834
• Product Dimensions: 11 x 7.4 x 0.9 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #1,031,055 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars My favorite cook book by Helena Rogers, August 4, 1997

By A Customer

This review is from: City Cuisine (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

5.0 out of 5 stars City Cuisine for Christmas, January 30, 2012

By 

Barbara Beauchamp "Barbara B" - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: City Cuisine (Hardcover)

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!

6 of 10 people found the following review helpful:

5.0 out of 5 stars A great book by two great chefs, June 16, 1999

By A Customer

This review is from: City Cuisine (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.