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The Palm Restaurant Cookbook Hardcover – September 16, 2003


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Editorial Reviews

From Publishers Weekly

This 1920s Italian-American steakhouse which has now expanded to almost 30 locations throughout the country is a New York City institution, and this cookbook by Binns (Polenta) celebrates its "virtually unchanged" menu. Indeed, the recipes are hearty and rich, and hark back to the days of Prohibition, when Americans indulged themselves in the pleasures of fine dining. The book begins, appropriately, with such libations as the Famous McClure Cocktail, a combination of gin, brandy, Curaeao and apricot liqueur. Appetizers include Shrimp Bruno (battered and fried with a Dijon sauce) and Grilled Beefsteak Salad with Gorgonzola, Arugula and Radicchio. The book offers a large selection of old-style Italian-American dishes, but it would not be complete without the specialty, the New York Strip Steak, which executive chef Tony Tammero recommends: "once it hits the heat, leave it alone until you're ready to turn it, and do that as gently as you'd pat a baby's bottom." Reading this book is like a joyful, nostalgic step back in time.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Brigit Legere Binns is a food writer and editor based in Venice, California. Brigit lived in Europe for ten years while she attended professional cooking school, ran her own catering business, and ate many of the continent's finest restaurants. Her articles have appeared in national food magazines, such as Food & Wine, and she has collaborated on many cookbooks, including The Patina Cookbook and the Williams-Sonoma Kitchen Library series. Her first solo book, Polenta, was published in 1997.
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Product Details

  • Hardcover: 208 pages
  • Publisher: Running Press; First Edition edition (September 18, 2003)
  • Language: English
  • ISBN-10: 0762415835
  • ISBN-13: 978-0762415830
  • Product Dimensions: 10.2 x 8.3 x 0.8 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #250,087 in Books (See Top 100 in Books)

More About the Author

Author or co-author of twenty-five cookbooks and editor of many others, Brigit has collaborated with some of the country's most respected chefs, including New York's Michael Psilakis and Los Angeles' Joachim Splichal. She has not only written over two thousand recipes, she's translated countless non-user-friendly restaurant recipes into language (and results) the home cook can be proud to present to friends and family.

Meat has been much on her mind of late--not that it was ever far from the forefront. The Cook & The Butcher, her eleventh book for Williams-Sonoma, has just gone into wide release after six months exclusive to Williams-Sonoma stores and online. Her collaboration with San Francisco's "King of Meats," the rock-star butcher Ryan Farr, Whole Beast Butchery, comes out hard on its heels at the end of September. And, she foresees another sausage compendium in her future. (The first, 1997's Jody Maroni's Sausage Kingdom Cookbook, remains fresh and snappy to this day.)

Another recent collaboration, Mr Sunday's Soups (with Lorraine Wallace), topped the Amazon cookbook rankings for many, many months. Michael Psilakis's book How to Roast a Lamb, earned a James Beard nomination.

A Little Back-story: During ten years living in Europe, Brigit graduated from England's Tante Marie cooking school, owned a catering business in Spain, and edited the Costa del Sol's English-language magazine. She now divides her time between California's Central Coast wine country and New York's Hudson Valley. She has a black-and-white dog named Stella and an incredibly wonderful husband named Casey (aka "Paso Wine Man"--see the viral video on Youtube!). Together, they make Brigit's life most eminently worth living.

Television:
In addition to three appearances on the Today Show and various visits to regional television news programs, she developed the concepts and wrote 90 shows for the second season of Food Network's series Too Hot Tamales. At the time, the two hosts felt they had exhausted the Mexican repertoire and wanted to feature other Latin cuisines. Brigit brought Brazil, Cuba, Peru, Spain, and Portugal into their kitchen, thus helping to launch their pan-global explorations.

Teaching, Training, Travel:
Brigit has taught cooking classes for adults and children all over the country.
She earned a B.A. in Chinese Studies from Lewis & Clark College (additional coursework at Georgetown University, Soochow University, Taipei, and Monterey Institute of International Studies).

She has traveled extensively in Italy, France, Spain, Britain, and the interior of the U.S.A. Her irreverent driving-and-eating blog, Roadfoodie, became a cult classic and was named one of the "Best Food & Drink Websites" by the Huffington Post.

Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

26 of 27 people found the following review helpful By A Customer on January 28, 2004
Format: Hardcover
When people ask me about a book that has changed my life I now tell them about this one.
I used to think I knew how to cook a steak. I had no idea. I takes a long time (which is mostly waiting, not much working, so buy some wine too) but it is definitely worth it. I've never been to the Palm so they probably do it even better there, but for me the New York strip I made following this recipe was just about the best meal I've ever had! Sorry mom.
Buy this book right now. Pick up a couple of NY Strips when you get it. Follow the directions exactly. Write a thank you note to the publisher.
The side dishes, especially the creamed spinach and the mushrooms are also top notch. I may get to the pasta and the rest eventually, but for now I'm eating an unhealthy amount of steak.
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20 of 20 people found the following review helpful By David W. Bearman on January 23, 2004
Format: Hardcover
The receipe on how to prepare a first rate steak is worth the price of the book. I purchased some prime bone in rib eyes from my butcher and enjoyed a first rate steak house meal in the comforts of my home.
The Italian receipes are great.
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18 of 18 people found the following review helpful By A Customer on September 18, 2003
Format: Hardcover
I have patronized the Palm restaurants around the country for years when traveling on business--the service and atmosphere are always great, but it's the food that keeps me coming back. This cookbook delivers all the Palm's greatest hits, and best of all it explains in precise detail how to cook a great steak. Somehow I suspected that my favorite dishes on the Palm's menu had stories behind them, but I didn't realize that this restaurant had such a colorful and interesting history.
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12 of 12 people found the following review helpful By A Customer on December 10, 2003
Format: Hardcover
I was given this book as a gift by someone who once took me to the Palm in Las Vegas. The recipes are great, and I especially like the pastas--especially the lasagna recipe, which takes a long time and is completely worth it!
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18 of 20 people found the following review helpful By David Kay on January 8, 2004
Format: Hardcover Verified Purchase
So, I have very happy memories of the Palm, mostly the one in DC, growing up. The ultimate special occasion food.
So I was nervous looking at the cookbook. Was it a case of, Kids, Don't Try This At Home?
The reality couldn't have been more different. This is the Anti-French-Laundry cookbook, where everything comes together quickly and easily, and you hit your head sqarely for not having thought of it yourself.
The big insight for me was a very odd yet extremely effective way of cooking steaks. I've cooked lots of fine steaks, but the way they suggest worked perfectly. And it was, you know, different, but great for entertaining. And it tasted wonderful.
I *think* this would be a good cookbook even if you haven't had a great time at the Palm, but if you have, it's great. Five stars.
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6 of 7 people found the following review helpful By Ellen Podlaski on September 15, 2005
Format: Hardcover
I liked this book very much, it has a really good steak, (filet mignon) receipe, I made the best steak ever. If you like to eat out at steakhouses, this is the book for you.
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3 of 3 people found the following review helpful By Louisiana MOG on February 26, 2007
Format: Hardcover Verified Purchase
After an enjoyable dinner experience at The Palm Restaurant in Las Vegas, I thought about purchasing the restaurant's cookbook as a souvenir remembrance of our Las Vegas trip in January 2007. The book arrived last week and I prepared beef tenderloin steaks using the book's steak recipe. Wow, this is the only recipe I will now use for cooking steaks. I've already bookmarked several seafood dishes for the coming week. Buy the book, it's worth the price just for the steak preparation recipe.
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2 of 2 people found the following review helpful By Plaster Disaster on March 17, 2009
Format: Hardcover
I got this book with my club points that I earned from eating at the Palm NYC. I can't express enough how awesome this book is. Awesome awesome awesome. I cook NY strip steaks about once a month using this recipe and I seriously think this is as good as it could ever get... steak heaven. This is the steak you have dreams about.

I've also cooked many of the other recipes in the book and they all kick some serious butt. If you think you already know how to cook string beans, mashed potatoes, or fried onions you are probably wrong. Also it has the best clams casino I've ever tasted, and authentic Maryland style crab cakes. The techniques described in this book are simple and very effective. Your friends will have a look on their faces that you may have never seen before when you invite them over for dinner.
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