From Library Journal
New York food writer and restaurant critic Freiman offers sophisticated, fresh, and appealing recipes for entertaining. Along with Scallion and Black Pepper Pasta, Veal with Black Olive Gremolata, and Pomegranate Granite come party planning tips, information on ingredients and techniques, and, perhaps most valuable, "flexible menu suggestions" for each recipe. Less confining than a series of set menus, these provide detailed and thoughtful suggestions for alternate menus for all sorts of situations, depending on the occasion, the season, or even the mood of the cook. Highly recommended.
Copyright 1989 Reed Business Information, Inc.
Copyright 1989 Reed Business Information, Inc.
