"The Palm Restaurant Cookbook" 2003 BINNS, Brigit Legere

"The Palm Restaurant Cookbook" 2003 BINNS, Brigit LegereRecipes and Stories From The Classic American Steakhouse BINNS, Brigit Legere [208] pp. Running Press 2003 10 1 4" x 8 3 8" Fine Fine Scroll Down for (13) Additional Scans: 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,

Recipes and Stories From The Classic American Steakhouse

BINNS, Brigit Legere

[208] pp.

Running Press

2003

10 1/4" x 8 3/8"

Fine/ Fine

Scroll Down for (13) Additional Scans:

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 technique that makes Palm steaks and chops so delectably juicy. In more than 125 recipes, the secrets behind some of the Palm's most requested dishes are revealed by executive chef Tony Tammero, with recipes for Steak à 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 at the Palm has a 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."