Palm Restaurant Cookbook (Hardcover) by Binns, Brigit Legere
Hardcover; Published 9/10/2003; 224 Pages; ISBN 9780762415830
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It's a classic steakhouse, a superb Italian-American restaurant, a power-lunch mainstay, and the oldest family-owned, white tablecloth restaurant group in the country, with 28 locations in 24 cities--each one administered by third-generation descendants of the original owners. Now, finally, everyone can learn the cooking techniques that makes Palm steaks and chops so delectably juicy. In over 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak a la Stone, Monday Night Salad, Veal Martini, Clams Oreganato, Spaghetti Carbonara, Gigi Salad, and quite possibly the best creamed spinach on the planet. Because each dish has as story behind it, this is a cookbook filled with real-life stories, celebrity anecdotes, vivid characters, and the very special flavor of a restaurant that has prospered while remaining true to the original owners' credo: Exceed the customer's expectation, and treat everyone who walks through our door as if they are family.
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Homemade ravioli is fun and easy. Roll out pasta dough, cut into squares, then fill with your favorite ingredient. How about goat cheese-filled ravioli? Or butternut squash-filled ravioli? Let your creativity run wild.