Michael's Restaurant Cookbook Santa Monica

This Michael's Restaurant Cookbook is from the Santa Monica and New York restaurants of the same name. You'll enjoy owning this collectible cookbook containing all the secrets of the man behind some of the tastiest dishes you'll find published. Enjoy his Duck Liver Mousse on Walnut Toast, John Dory with Golden Caviar, Cream of Asparagus Soup, Pasta with Sweetbreads and Wild Mushrooms, Grilled Tenderloin of Pork with Apples and Calvados Heath Bar cake dessert, and many more recipes like these! 


Format: Hardcover and dust jacket, 246 pages 

Copyright: 1989 

Publisher: Macmillan Publishing Company 

Author: Michael McCarty 

ISBN: 9780025831117

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Additional Details

Description: A Cordon Bleu-trained chef and one of the pioneers of California cuisine, Michael McCarty is the creator of Michael's in Santa Monica, which, since its opening more than a decade ago, has combined French technique with the bounty of fresh American ingredients to create dishes unsurpassed in their imagination and taste. 

Michael's Cookbook captures the essence of the dining experience at Michael's and translates it into quick, accessible recipes that are tailored for spectacular small or large dinner-party entertaining. It contains more than 200 recipes, organized by course, that exemplify the philosophy and techniques of Michael's style of cooking -- quick cooking to enhance taste and texture; use of the best and freshest herbs, vegetables, fish, and meats; and, most important, the simple partnerings of dishes with sauces and wines for elegant and unforgettable meals. 

Michael's Cookbook includes recipes for almost every type of entertaining, from great grilled dishes like Grilled Chicken with Tarragon Butter, Grilled Swordfish with Pommery Mustard Cream Sauce, and Grilled Tenderloin of Pork with Cognac and Green Peppercorn Sauce, to lighter offerings such as Wild Mushroom Salad with Pancetta, or Pasta with Shrimp, Vegetables, and Olive Oil, or a festive brunch with Paper-Thin Blueberry Pancakes and Brioche French Toast. And when you're cooking to impress, or just want to pamper yourself, the dessert chapter provides ample opportunity to satisfy your every culinary whim, from Michael's famous Heath Bar cake, to his Raspberry Lemon Torte, to his Creme Brulee Tart, not to mention his numerous and tempting gratin, souffle, cookie, truffle, ice cream, and sorbet recipes. 

Each recipe includes clear, step-by-step instructions, along with wine suggestions from Michael's sommelier, Philip Reich. There are also special sections on buying ingredients, wine selection (written by Philip Reich), and party planning. Additionally, the recipes are accompanied by more than 125 full-color photographs of the finished dishes and a selection of the contemporary art from Michael's private collection that is displayed on the walls of his restaurant. 

A book that has been ten years in the making, Michael's Cookbook will redefine at-home entertaining by its ease of use and its commitment to extraordinary taste. 


Condition: Good condition. 

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