TriBeCa (Manhattan's Triangle Below Canal Street) was once the site of America's largest commercial food market and is now the home of some of the country's finest restaurants. The TriBeCa Cookbook offers twenty-four seasonally inspired menus and recipes from the chefs of twelve of these acclaimed eating establishments: Arqua, Barocco, Capsouto Freres, Chanterelle, The Cleaver Company, Duane Park Cafe, El Teddy's, Montrachet, Nosmo King, The Odeon, Tribeca Grill, and Two Eleven. The recipes are geared to entertaining small groups of four to eight people and use the finest, freshest ingredients of the season. Easy-to-follow instructions offer advance preparation tips and serving suggestions. From Hazelnut-Crusted Fillet of Red Snapper with Cardamom Bercy Sauce, Portobello & Oyster Mushrooms with Herbed Goats' Milk Cheese in Puff Pastry, and White Peaches with Proseco to Tea-Smoked Shrimp Wrapped in Spinach, Osso Buco with Saffron Risotto, and Fallen Chocolate Souffle Cake, The TriBeCa Cookbook will be a much appreciated addition to any cook's repertoire of outstanding culinary delights. -- Midwest Book Review
This review is from: The TriBeCa Cookbook [Paperback]This book contains complete menus for all 4 season,the receipes are moderatly easy to prepare and they are a little different so to wow your guests with something special. A must have for anyone who likes to entertain elegantly and easily....
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