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Come for Dinner: Memorable Meals to Share with Friends Hardcover – October 10, 2003


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Product Details

  • Hardcover: 304 pages
  • Publisher: Wiley; 1 edition (October 10, 2003)
  • Language: English
  • ISBN-10: 0471420107
  • ISBN-13: 978-0471420101
  • Product Dimensions: 9.5 x 7.8 x 1.1 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #363,977 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Revsin, the former owner and chef of Manhattan's celebrated (but now defunct) Restaurant Leslie, offers a collection of over 150 recipes designed for small get-togethers of friends and family. While Revsin's recipes aren't necessarily innovative-they rely primarily on favorite comfort foods, often borrowing flavors from Italian cooking-her unique twists on classics should make this book very appealing to home cooks seeking "sophistication that doesn't bonk you over the head." Readers will find enticing recipes for every course, including Roasted Mushrooms with Lemon Oil, Chicken Cutlets with Fresh Tomato-Shallot Sauce and Brown Sugar Bananas in Phyllo. Revsin celebrates desserts as much as main courses, and bakers will find quite a few worthwhile recipes. Some of the recipes have quite a few steps, which the experienced Revsin (Great Fish Quick) sometimes shrugs off; for one salad, she writes, "When you've peeled, cut and dressed the beets beforehand...it takes only a few minutes to put together." But she does include "Do-Ahead Options" for each dish, which note the steps in the recipe that can be completed days-or even weeks-ahead. Such planning hints help assure that delicious meals can be made from scratch, and that the cook will get to sit down with guests when it's time to dine. Revsin also includes several dozen helpful menu suggestions, which will help readers put together a dinner party from the grill, a picnic or a perfect meal for cool weather. 16 color photos.
Copyright 2003 Reed Business Information, Inc.

Review

A ground-breaking woman chef (she was the first hired by the Waldorf-Astoria), Leslie Revsin reveals her secrets for entertaining at home with Come for Dinner: Memorable Meals to Share with Friends, with photographs by Christopher Hirsheimer. (Metropolitan Home, November 2003)

You should be so lucky that a chef of Leslie Revsin's caliber would ask you to COME FOR DINNER. If you took her up on the offer, you'd find yourself partaking of some of the 150 recipes she shares in this book-a collection of stylish dishes that combine comfort food sensibility with plenty of contemporary sizzle. It's the kind of food you get when someone with Revsin's background and inventive cooking skills (the first woman chef hired at the Waldorf-Astoria, she's now an ace food writer) tackles what is nominally meant to be home cooking, If you run a casual dining restaurant you'll find plenty of items you'll want to plug into your menu the next time it's due for an upgrade. Or sooner. (Restaurant Hospitality, December 2003)

Why eat alone when you can invite friends? That's Leslie Revsin's message in Come for Dinner. With dozens of plan-ahead tips and a whole section of do-ahead dinners, she strips the pressure from cooking for guests. Recipes emphasize ease but never skimp on flavor: It's almost scandalous that a dish as uncomplicated as Vegetables with Ginger Butter should taste so good, And Revsin's Orzo with Roasted Tomatoes & Hot Sausage was quite possibly the tastiest dish I've made this year. (Fine Cooking, January 2004)


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Most Helpful Customer Reviews

28 of 29 people found the following review helpful By Stephen A. Eisenberg on January 26, 2004
Format: Hardcover
My wife and I have recently retired, and in our "new life", cooking at home has become a very important part of our time together. (We were accustomed to eating out at least 4 times a week!). Leslie Revsin's new cookbook has added an incredibly exciting dimension to our "dining in" experience. The recipes are simple, easy to follow...but deliver a rich, complex pay-off. We especially enjoy the way the book is laid out. A brief description at the top of each recipe, ingredients on the left margin, and every step in the preparation and cooking process clearly numbered in the middle. Our only regret is that we never had the privilege of dining at Restaurant Leslie, and we can only hope that our preparation of Leslie's double breast of chicken with two mustards (unbelievable!)comes close to her famous original. We've made 15 recipes already, and every one a winner!
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21 of 21 people found the following review helpful By A Customer on January 14, 2004
Format: Hardcover
I like Leslie Revsin's books (see also "Great Fish, Quick") but they do not seem to be very easy to find. I was worried about this one because I usually do not like menu cookbooks - they are fun to read but it can be so hard to find a recipe later. This one is organized into chapters on menus and then separate chapters with the recipes organized by course (dessert, etc.) The menus each have a simple (just right!) version and several "for a bigger feast" ideas.
Her approach is low key. She wants to help you have fun at your own dinners. She's very reassuring and the food is robust, not finicky. In addition to all this, she intersperses a stories of her restaurant days which makes it fun for armchair cooks too.
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20 of 20 people found the following review helpful By Patricia Tryon on October 27, 2004
Format: Hardcover Verified Purchase
There used to be a TV commercial of a mom whipping together a yummy treat. It took her about two seconds, but to impress her family with her hard work, she would dust herself with flour and otherwise tousle herself. With this book, you could do that.

Leslie Revsin had an absolute gift for reducing recipes to a few well-chosen ingredients and easy-to-understand instructions. Her book allows you to dine well at home without exhausting your energy or your budget: just the thing for entertaining. There's a nice variety of recipes and she helpfully offers suggestions and alternatives.

I am not a novice cook, but in order to prepare for making a new recipe, I usually find that it is best for me to read the recipe at least half a dozen times to make sure I catch all the steps and have a clear idea of sequence. The beauty of this book (and Revsin's others) is that the recipes are so clearly written and, in essence, so easy that I read once and commence cooking. It's a beautifully written tutorial for cooking simply and dining well.
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