Great Cookbook to Use--Destined to Be One to Last
Rating:
5 / 5
This is truly one of those exceptional cookbooks from a famous restaurant which is accessible for the home goumet.The recipes are of exceptional creativity and taste and style, yet they are not of such ingredients that you have to scour the city or internet to find, nor learn exotic techniques. For example, Lamb and Portabello Skewers with Mint Pesto, Goat Cheese and Oven-Dried Napleons, Crab-Crusted SeaBass with Briased Endive, Pine Nut Polenta, and RedWine Fumet, or my favorite so far from the collection: Molasses-Cured Pork Loin with Boston Baked Beans. And for finishers, you've got to try the Carmelized Banana Tart with Malted-Milk Chocolate Ice Cream. This is outstanding collection of Italian, Mediterrean, and mixture and fusion of oriental and Middle-east dishes. Great stuff, not too difficult to prepare. Looks great, and the taste is sophisticated, but comfort food as well. This is one of the best recent new ones out.
A Great Cookbook for a Restaurant That Gets Better With Age.
Rating:
5 / 5
I have been eating periodically at the Tribeca Grill since it opened in 1990. It is a restaurant that continues to get better with age: hearty food, friendly, professional staff, a great wine list, and celebrity buzz. Now there's a book that really captures the spirit and excitement of Tribeca Grill and brings it to my home. The book is lavishly illustrated, the recipes are simple to follow, and the stories are interesting. Even if you've never been to Tribeca Grill, you'll enjoy this book.
Experience The Excitement Of Tribeca Grill.
Rating:
5 / 5
I have visited the Tribeca Grill several times on trips to NYC and have always enjoyed it. I was intriguied to learn that they now had a cookbook, and purchased a copy. It's a thoroughly enjoyable book. The recipes are great and very accessible, and the annecdotes are interesting and capture the personality of the restaurant. If you can't get to New York, this is a nice alternative to experience the Tribeca Grill.
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