Best Recipes from New York State Inns
Best Recipes from New York State Inns presents top recipes from more than 60 inns from the Niagara Frontier to New York City. Here you will find variety of classics and house specialties from across the state. Overall, there are 250 recipes to choose from.
Format: Hardcover with dust jacket, 319 pages.
Publisher: Yankee Publishing
Author: Georgia Orcutt
Description: The job of an inn's chef. What outsider can imagine it? Being charged with the responsibility of upholding America's oldest tradition of hospitality. Asked (sometimes on a moment's notice) to prepare tasty dishes worthy of their menu prices. Always to please, never to disappoint. And, not knowing which entree a guest will order, guessing many times how many meals will be served for breakfast, lunch, or dinner. It's enough to make most of us content with the comparatively simple demands of our home kitchens.
To those who stand in awe of the venerable inn kitchen, we present this compilation of more than 250 recipes, the favorites of hardworking, creative cooks who call New York State home. (This book follows Yankee Books' earlier inside look at inn cooking, The Best Recipes from New England Inns.)
Within these pages you'll find hundreds of tempting recipes and ideas for all kinds of occasions: family breakfasts, company brunches, summertime lunches, simple suppers, elegant entertaining, holiday feasts, and late-night snacks. You'll discover how to make some of the most popular dishes from New York State inns and learn the secrets that keep those busy chefs sane.
Each recipe included comes directly from the inn that shared it with us. We've sampled each dish in Yankee's test kitchens, in some cases reducing proportions or adjusting the quantities so you can make it at home. You'll find traditional selections like Brownies, Banana Bread, Rice Pudding, and Blueberry Muffins included here because the inns that gave us these choices as their favorites still bake them as they have for years. You'll also find new and unusual dishes that call for the freshest seafood, herbs, and vegetables available -- all indicative of the current vogue and sound practice of cooking with locally grown foods.
As we look over the selection of recipes in this book, we find it impossible to select our favorite dishes. We love the results of every recipe and are sure you will, too. But just to tempt you, here's a glimpse of what you'll find inside:
- Chicken Armagnac from Kittle House in Mount Kisco. What a fine way to dress up chicken. Use a leek, a tomato, broccoli, crabmeal, and cream -- and douse it with Armagnac and flame it!
- Veal Beckman from The Beekman Arms in Rhinebeck. A savory dish you'll not soon forget. Veal, prosciutto, and sun-dried tomatoes in a rich brown sauce, subtly flavored with rosemary.
- Pasta with Day Lily Pesto from The DePuy Canal House in High Falls. Yes. Day Lily Pesto. Harvest the buds and create this easy pasta dish, adding spinach and pecorino cheese.
- Pumpkin Soup from the Asa Ransom House in Clarence Hollow. A wonderful treat for Halloween and a great fall dish, this tangy soup flavored with apple juice, rosemary, and fresh pumpkin must be served in a pumpkin shell!
- Chilibean Soup with Condiments from The Point in Saranac Lake. A thick, rich blend of tomatoes, green and red peppers, kidney beans, and cubed steak. Make it as hot as you can stand.
Condition: Good condition. Jacket has some minor wear.
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