Flavors [Hardcover]

Pamela Morgan (Author), Michael McLaughlin (Author)

Book Description

Publication Date: May 1, 1998

Nestled in New York's cutting-edge Flatiron district, Pamela Morgan's catering and carry-out shop, Flavors, is a runaway sensation. Famous for its signature Market Table centerpiece, a grand buffet with fifteen different seasonal dishes every day, Flavors has become a favorite caterer to the likes of Martha Stewart as well as countless other New York gourmands. Now, Morgan and her acclaimed cookbook co-author, Michael McLaughlin--who met while they were working at the Silver Palate--have distilled the essence of Flavors for the home cook. Food is amazingcooking is love, Morgan says, giving a Mediterranean twist to her simple, gutsy cuisine. From dips to desserts, from her famous Wheatberry Salad to Pernod-Scented Artichokes, she juggles flavors that are big, bold, unusual, and above all delicious. Ready-to-go recipes--with tips on shopping, storage, presentation, variations, seasonal flavors, professional techniques, and the true history of favorite classic dishes--are vividly set off by color photographs and a cutting-edge look.

Editorial Reviews

From Publishers Weekly

Morgan's Manhattan catering and carry-out shop, Flavors, is a cornucopia of boldly seasoned soups, salads, entrees and desserts?from Polenta-Crusted Deep-Dish Cheese and Roasted Vegetable Tart to suavely maple-edged Coffee Angel-Food Cake. Morgan serves up these and 200 more of her recipes, drawing inspiration from the Mediterranean and her home state of Texas. There's Smoky White Bean Spread with Roasted Garlic and Basil, Red Chile-Rubbed Roast Young Turkey and Blackberry Creme Brulee, as well as inspired sandwiches, drinks and baked goods. A wide assortment of high- and low-calorie lunch and dinner parties could be put together from these dishes (and Morgan provides some menus), but the readers will be reminded that the great advantage of take-out is that someone else does the cooking. Many of Morgan's selections are complicated and demand advance preparation (brewing basil oil, concocting macadamia praline). Most are worth the effort, however, and there are irresistible extras like Dijon-Brie spread for ham sandwiches or smoky chipotles in the meatloaf. Recipes come with explanations for ingredients or techniques, suggested improvisations or serving ideas. Morgan and McLaughlin (All on the Grill) want you to succeed with these creations and to have fun doing it.
Copyright 1998 Reed Business Information, Inc.

From Library Journal

In 1984 Morgan started Flavors, her highly successful catering company. In 1994, she opened Flavors Carry-Out in Manhattan's Flatiron district, and it has been equally popular. Although the food at her take-out spot is more casual than the delicacies her catering firm usually serves, it is no less enticing: Caesar Salad with Big Chile Croutons, Spice-Braised Lamb Shanks with Figs, Very Lemony Pound Cake. Morgan and coauthor McLaughlin met while working at the now legendary Silver Palate (he collaborated on the first SP cookbook), and their "lineage" is reflected in the style of both Morgan's creative recipes and the book itself, with its chatty, intimate tone and the numerous sidebarsAon techniques and ingredients, serving ideas, menu suggestions, and moreAthat dot the text. Sure to be popular, this is recommended for most collections. [BOMC selection.]
Copyright 1998 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 288 pages
• Publisher: Viking Adult (May 1, 1998)
• Language: English
• ISBN-10: 0670870625
• ISBN-13: 978-0670870622
• Product Dimensions: 9.4 x 9.3 x 0.8 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,922,921 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Flavors, indeed, December 5, 2001

By 

Carrie (San Francisco) - See all my reviews

This review is from: Flavors (Hardcover)

I really enjoy the recipes in this book. There is a wide variety of things to make. An imaginative use of different vinegars. The bean salads (esp. the black-eyed peas -- addictive) are excellent, as are the desserts. As a vegetarian, there are a ton of recipes I can make. The meat-based recipes sound really good, too.

I used to frequent her shop in Manhattan, I bought it because it was there that I tasted *the* best hummus ever -- as a vegetarian, hummus gets boring after a while. Alas, this recipe is not in the book.

3 of 4 people found the following review helpful:

3.0 out of 5 stars A nice summary of '90s popular cooking., July 12, 1998

By 

Frank Dunnigan (Santa Rosa, CA USA) - See all my reviews
(REAL NAME)   

This review is from: Flavors (Hardcover)

Morgan covers a variety of popular 1990s dishes in a nicely laid-out volume. The writing style, however, lacks the usual warmth that is characteristic of her co-author, Michael McLaughlin. I bought the book because of McLaughlin's name on the title page, and while I think it is generally OK, I definitely miss his usual imprint.

0 of 1 people found the following review helpful:

5.0 out of 5 stars A wonderful, innovative book, August 21, 1998

By 

William W. Forgey, M.D. (Crown Point, IN USA) - See all my reviews

This review is from: Flavors (Hardcover)

I have purchased my second copy. This is a book to share with friends. Many innovative, yet easy to fix, dishes. This book has been a major addition to my collection.