Holiday Cocktails
Author: Jessica Strand
Hardly bigger than most fruitcakes and much more fun, Holiday Cocktails is a complete guide to getting the mix right. This bartending bible features classics such as the cozy Hot Buttered Rum and the classy Kir Royale, as well as smart and sexy libations like the elegant Christmas Morning Mimosa and the virgin Gingersnap Punch. Holiday Cocktails is the place to turn for advice no matter what's on the holiday social calendar, whether it's a New Year's blow-out, a bustling dinner party, or an intimate night for two. In addition to scores of clever ideas and party-planning tips, author and veteran holiday hostess Jessica Strand includes her take on festive garnishes, glassware, and must-have ingredients for the most wonderful time of year. Decorated with sparkling photographs, this is both a fine addition to the home bar and a pretty present for the entertainer on Santa's list.
New interesting book: Pedometer Walking or Younger Next Year for Women
Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle
Author: Melissa Clark
The Nantucket Restaurants Cookbook invites you behind the scenes for a unique perspective, profiling eighteen of the island’s finest restaurants and the talented personalities behind them, plus a sampling of creative, signature dishes. Restaurants include: American Seasons, The Chanticleer, Kendrick’s, The Boarding House, 21 Federal, and more.
This mouth-watering collection is complete with full menus and delectable recipes adapted for the home chef. They include Roasted Golden Tomato Soup with Fine Herbs, Local Day Boat Cod with Fingerling Potatoes and Leeks, Fennel and Red Onion Salad, and Carmelized Nectarine Tart.
As you flip through the pages you’ll instinctively think if that eternal vacation-time question: Where should we go for dinner? Now, instead, you can think: What should we cook for dinner? The Nantucket Restaurants Cookbook is the perfect keepsake collection.
Publishers Weekly
Lovingly assembled by New York Times columnist Clark and Nantucket food publicist Mormar, this true foodie's cookbook features dishes from 18 restaurants representing the highest of high-end dining at the popular summer retreat. Nantucket, as the authors explain, has come a long way from its whaling-village, hardtack-and-salt-pork culinary roots. Today the island's menus rival their urban counterparts in diversity and cosmopolitanism, reflecting centuries of influence from immigrant seafarers and well-heeled visitors, Portuguese fishermen and classically trained chefs. The authors include a wide representation of culinary styles, from classic Escoffier at the Chanticleer to uninhibited Asian fusion at Black-Eyed Susan's. The selections, though eclectic, like Hot-Smoked Salmon Beignets with Rose Pepper Beurre Blanc and Grilled Red Endive Garnished with Caviar and Beet Ravioli with Truffle Butter Sauce, are bound by a certain thematic unity: they tend to showcase seasonal ingredients and fresh seafood. Although bursting with ambitious ingredients and no shortcuts, to Clark and Mormar's credit, even daunting techniques (e.g., scented pastry creams, oil infusions) are presented accessibly. Eminently readable and elegant, the book captures the best of the leisurely oceanside season with which to tempt both sophisticated entertainers and armchair epicures. (Apr. 24) Copyright 2001 Cahners Business Information.
Library Journal
This regional-interest book is as much travel book as it is cookbook. Hazlegrove's pictures dwell equally on Nantucket Island scenery as on the food presented. The 18 chapters, featuring one restaurant at a time, detail the history of the restaurants and the families or entrepreneurs who own them. The recipes basically one menu from each restaurant are heavy on fresh seafood and exotic ingredients, such as lemon verbena and m che, that many readers will find unfamiliar or unavailable. Granted, many people visit Nantucket Island, and it has a significant romantic mystique, so readers may appreciate the appendixes, which tell how to travel to the island, where to stay, and where else to eat when there. Whether cookbook or travel book, Hazlegrove's photographs are nice, Clark and Mormar's text is well written, and the recipes are tempting. Recommended for larger culinary collections and where there is interest in Nantucket Island. Tom Cooper, Richmond Heights Memorial Lib., MO Copyright 2001 Cahners Business Information.
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