| Edition |
First edition. |
| Description |
260 pages : color illustrations ; 27 cm |
| Note |
Includes index. |
| Contents |
Cocktails -- Soups and salads -- Sandwiches -- Appetizers -- Fish and shellfish -- Poultry and meat -- Sides -- Breads and desserts -- Brunch -- Sauces and stocks -- Kitchen essentials -- The American pantry -- Equipment essentials -- Cooking techniques. |
| Summary |
Bobby Flay's Bar Americain Cookbook arrives too late for Independence Day, but this celebration of the country's regional flavors and dishes is still guaranteed to raise your patriotic spirits. With his 110 recipes, Flay pays due tribute to his New York roots and Cajun cuisine training, but "the iron chef of synergy" also tips his chef's cap to local specialties including Kentucky Ham and Ripe Figs, Chesapeake Barbecued Oysters and Alaska King Salmon. This temptingly illustrated cookbook includes recipes for every meal course from cocktails to desserts, even including a timely section on brunch. Tasty recipes carefully concocted to elevate your cooking skills. |
| Subject |
Cooking, American.
|
|
Bar Americain (New York, N.Y.)
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Banyas, Stephanie.
|
|
Jackson, Sally, 1978-
|
| Added Title |
Bar Americain cookbook |
| ISBN |
9780307461384 hardback |
|
0307461386 hardback |
|
