Restaurant Recipes

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Restaurant Zheruik - Recipes - Collection of popular ethnic recipes from a restaurant-museum in Kazakhistan.

Copycat recipes - Aunt Chilada's Chili Con Queso - A restaurant clone chili recipe.

Chinese New Year Recipes - Favorite main course recipes from Chinese restaurants.

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Collection Recipe Restaurant Secret - Collection Recipe Restaurant Secret Rocco's Italian-American The star of NBC's reality show The Restaurant dishes up the mouthwatering Italian classics that ...

Recipe Restaurant - Recipe Restaurant Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals by Moosewood Collective, This ...

Restaurant Recipe - Restaurant Recipe Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals by Moosewood Collective, This ...

Favorite From Recipe Restaurant - Favorite From Recipe Restaurant Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful ...

Favorite Recipe Restaurant - Favorite Recipe Restaurant Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful ...

Egg Roll Recipe - Egg Roll Recipe Recipes for Our Daughters This special cookbook is more than a collection of recipes; it s an act of love. When ...

Favorite From Recipe Restaurant - Favorite From Recipe Restaurant Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful ...

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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals by Moosewood Collective, ISBN 0517884941 : This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for. Each of the more than 280 recipes are as delicious and trustworthy as those in the Moosewood Collective's previous books, and vibrant flavors and generous portions are still a hallmark of every dish. Because the Collective's primary goal is always to make great tasting food they resisted the notion of doing a low-fat book until they were convinced they could make low-fat dishes as flavor-packed as their regular favorites. "We've mostly been interested in gourmet cuisine at Moosewood Restaurant, not deprivation diet food," say the authors. "So, it's a happy surprise that the dishes we created for this cookbook don't come off as merely healthful diet foods. The food is exciting, ethnically diverse, and satisfyingly delicious. Moosewood Restaurant Low-fat Favorites is as much a celebration of the pleasures of eating as it is about low-fat cooking." In Moosewood Restaurant Low-fat Favorites the Collective emphasizes a few changes in basic cooking techniques to apply to everyday recipes and ...

Commander's Kitchen: Take Home the True Tastes of New Orleans with 200 Recipes from Commander's Palace Restaurant by Ti Martin, ISBN 0767902904 : Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace. Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience. Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shank...

At Blanchard's Table: More Than 200 Simple, Sensational Recipes from the Authors of a Trip to the Beach by Robert Blanchard, ISBN 0609610821 : The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own "paradise found" in their book A Trip to the Beach, the true story of the couple's adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard's Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that's as much a pleasure to read as it is enjoyable to follow. Writing with the same humor and charm that made their first book such a success, Bob and Melinda share recipes drawn from their New England roots, their early years in the gourmet food business, and their life in the Caribbean. At Blanchard's Table is a delectable collection of more than 160 recipes perfect for get-togethers of family and friends, illustrated with glorious photographs that reveal how lucky they are to have homes in both Vermont and Anguilla. Although the Blanchards' restaurant gets rave reviews for...

Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme, ISBN 0688028470 : Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and resta...

Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten, ISBN 0767903609 : What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways. Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewer...

Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains : The kitchen clone recipe king is back with a new collection of 150 recipes that takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee's, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more.

Los Barrios Family Cookbooks: Tex-Mex Recipes from the Heart of San Antonio by Diana Barrios Trevino, ISBN 0375760970 : Since 1979, Los Barrios restaurant in San Antonio, Texas--the heart of Tex-Mex cuisine--has been serving up casero, or home-style, cooking that has charmed food critics and earned an impressive following. Founded with a small investment and a lot of spirit, Los Barrios built its reputation on the authenticity of its cuisine. The Los Barrios Family Cookbook offers these reputation-making recipes--from simple but impressive traditional Mex-ican dishes, many of which have been handed down and perfected through the generations, to modern Tex-Mex favorites--to fans of Southwest cuisine across the country. Included are recipes for Mexican essentials: Homemade Flour Tortillas, Tamales, and Pico de Gallo; Barrios family specialties, such as Mama Viola's Chicken Rice Soup and Acapulco-Style Ceviche; and the classics--Chiles Rellenos, Chalu-pas, and Enchiladas Verdes. All the recipes contain easy-to-find ingredients, and special cooking tips will help you prepare dishes at home that will be as delicious as those served in the restaurant. The Los Barrios Family Cookbook is a comprehensive and indispe...

The Babbo Cookbook by Mario Batali, ISBN 0609607758 : Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali's flagship restaurant in the heart of New York City's Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients--all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own. The Babbo Cookbook is Mario's biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo's renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrees; and a selection of Babbo's irresistible ...

Moosewood Restaurant Daily Special: More Than 250 Recipes for Soups, Stews, Salads & Extras by Moosewood Collective, ISBN 0609802429 : A steaming bowl of soup with fresh bread and a green salad, a tempting combo plate of crisp, complementary salads--these Daily Specials have been staples of Moosewood's ever-changing menu board since the restaurant opened its doors more than twenty-five years ago. Over the years the creative chefs of the Moosewood Collective have introduced literally thousands of new soups and as many salads, all devised to showcase the fresh seasonal produce, vibrant ethnic flavors, and meatless food products that form the core of their cuisine. Now, for the first time, they have gathered the very best offerings from their vast soup and salad repertoire, as well as the ingenious extras that transform these simple dishes into world-class meals. Here are classics like Very Creamy Vegetable Chowder and Tuscan Bean Soup, as well as intriguing new creations like Caribbean Sweet Potato Coconut Soup, Golden Gazpacho, and Fennel Vichyssoise. Salads range from straightforward choices that are easy to mix and match, such as Spinach with Cilantro Cashew Dressing, Mexican Chickpea Salad, or Tunisian Carrot Salad, to ...

The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes by Dale Degroff, ISBN 0609608754 : Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff's signature use of fresh juices, as well as all the classics. Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world's premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation's best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun--for cocktail-party conversation as well as for cocktails. That's what The Craft of the Cocktail is--the full party, conversation and all. It begins with the history of spirits, how they're made (but without too much bori...

Eat Well, Lose Weight : More than 500 delicious recipes are sure to satisfy not only calorie-conscious eaters but also the whole family. The latest nutrition guidelines to help you plan your diet. Complete nutritional information including diabetic exchanges for every recipe. Low-calorie holiday recipes for year-round celebrations. Shortcut meals for busy weeknights. Restaurant-style meals full of flavor, not fat. Sample meal plans and expert information on watching portion control, selecting healthier fats, and increasing whole grains help you leverage these recipes for maximum health benefits. Hundreds of useful tips help you eat well and learn to cook in a more healthful way. 500 full-color photos--one for every recipe.

Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains by Todd Wilbur, ISBN 0452275873 : It's no longer necessary to stand in line for a table at T.G.I. Friday's or Red Lobster. You can make the menu items you love right at home - with ingredients from your local supermarket. In this unique cookbook Todd Wilbur re-creates more than 100 signature dishes from America's most popular chain restaurants - including such hot theme eateries as the Hard Rock Cafe, Planet Hollywood, and Dive!. Wilbur's easy-to-make knockoffs, the products of years of research, are indiscernible from the originals - and the most ingenious way we know of to cut down on the cost of eating out. But watch out, once you start cooking, people may start calling for reservations at your dinner table! Here are some of the best-kept restaurant secrets that let you eat in with the great taste of eating out: Outback Steakhouse Bloomin' Onion, Chili's Fajitas for Two, Tony Roma's World Famous Ribs, T.G.I. Friday's Potato Skins, Pizza Hut Original Stuffed Crust Pizza, and Sizzler Southern Fried Shrimp. Plus you'll find out the fascinating history of each restaurant and loads of food lore...including how ice cream sundae...

The Olives Table: 200 Recipes from the Acclaimed Restaurant and Home Kitchen of Chef Todd English by Todd English, ISBN 0684815729 : In The Olives Table, the artistry of one of America's top chefs is on display, with more than 160 dazzling recipes from Olives and from Todd's home kitchen, illustrated with beautiful photographs by Carl Tremblay. Todd's robust, intensely flavored food begs to be savored and shared with others. And since the complexity of English's cooking comes from the layering of tastes and textures - not exotic equipment or techniques - by following the careful, step-by-step instructions, even the timid cook can recreate the dishes that the patrons of English's hugely popular Boston restaurant enjoy at the Olives table. Pull out the stops and begin a meal with Todd's signature Olives Tart, baked in a crisp crust and rich with olives and creamy goat cheese, pair Gingered Slow-Braised Lamb Shanks with Apple-Fennel Mashed Potatoes for your main course, and finish with Falling Chocolate Cake with Raspberry Sauce. Or for a lighter repast, try Pan-Fried Cornmeal-and-Cumin-Rubbed Cornish Game Hens served with Arugula Salad with Tomato and Cucumber Juice; finish with Mango-Raspberry Granita. Whatever meal you de...

America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants : Discover the secret recipes from favorite restaurants and learn how to cook them at home for a fraction of the price.

Gourmet Chef (DS) : With your whisk, chopping knife, mixing bowl and other tools of the trade, your star is on the rise as you toil in the kitchen of one of the finest French restaurants, whipping up gourmet meals that tempt the palates of even the toughest customers. But do you have what it takes to become a true master chef? Demonstrate your cooking skills as you prepare dozens of delicious recipes, please customers and satisfy food critics. Command the kitchen of a fine French restaurant in Gourmet Chef. Wield your stylus to chop, mix and cook as you prepare more than 70 authentic gourmet recipes. Prove your talents on 20 challenging customers, including a sneaky food critic who comes to your restaurant in various disguises. As you demonstrate your mastery, you'll rise through the ranks, eventually attaining the position of top chef.

Burger Island (DS) : As Patty Melton, the new owner of the tropical island-based Beach Burger restaurant, you must grill burgers, cook fries, and blend milshakes all to order to earn money to spread your franchise all the way to the capital city of Honochuchu. Buy recipes from the mysterious Tiki Guy and watch your business erupt. Features Prepare burgers, fries, and milkshakes for hungry customers. Unlock over 30 new recipes for as you progress through 60 levels of burger-flipping fun. Keep customers happy to earn more money, buy new recipes and expand your franchise as you open restaurants in five tropical locations.

Gourmet Chef (DS) - Pre-Owned : With your whisk, chopping knife, mixing bowl and other tools of the trade, your star is on the rise as you toil in the kitchen of one of the finest French restaurants, whipping up gourmet meals that tempt the palates of even the toughest customers. But do you have what it takes to become a true master chef? Demonstrate your cooking skills as you prepare dozens of delicious recipes, please customers and satisfy food critics. Command the kitchen of a fine French restaurant in Gourmet Chef. Wield your stylus to chop, mix and cook as you prepare more than 70 authentic gourmet recipes. Prove your talents on 20 challenging customers, including a sneaky food critic who comes to your restaurant in various disguises. As you demonstrate your mastery, you'll rise through the ranks, eventually attaining the position of top chef.