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.
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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