The great American restaurant goes casual: bistro, trattoria, steak house, cafe - four chefs translate delicious restaurant trends into easy home menus
Article Abstract:
Acclaimed chefs Roberto Donna, Sarabeth Levine, Mark Dorian and Richard Chamberlain provide sample menus for a lunch, a brunch and two dinners. The recipes include four flowers juice, yukon gold potato and artichoke salad, and horseradish mashed potatoes.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1995
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Turn down the heat ... and avoid the oven altogether with these great new party menus
Article Abstract:
Four new party menus for the hot and humid month of August are presented. The recipes, which include Crab and Tomato Quesadillas and Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce, are easy to prepare and would not heat up the kitchen.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1998
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Simply delicious: the welcome is warm and the food is wonderful at these ten casual restaurants
Article Abstract:
Provencal cuisine and hospitality are the basic qualities of rustic-dining restaurants in Provence. They serve seasonal menus and regional wines at reasonable prices. The 10 best casual restaurants in the region are profiled.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1999
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