Take Out Menu Cookbook or Commanders Kitchen

Take-Out Menu Cookbook: How to Cook the Foods in You Love to Eat Out

Author: Carla Snyder

You've got a serious hankerin' for Kung Pao Chicken, but Wang's House of Noodles is 35 minutes away, it's overpriced, and well, it just plain stinks. Come to think of it, you haven't found great, let alone decent, ethnic take-out for a while. What to do? How about cook it yourself? All you need is to open up The Take-Out Menu Cookbook and step confidently into the kitchen. . . .

This first-of-its-kind cookbook features the top 200 take-out and carry-away dishes from the 12 most popular ethnic cuisines: French, Italian, Spanish, German, Chinese, Thai, Mexican, Middle Eastern/Moroccan, Indian, Eastern European/Jewish, Greek, and Japanese. Why buy a Chinese cookbook when all you want is authentic-tasting but healthier-than-take-out Kung Pao Shrimp, Spicy Potstickers, and Mu Shu Pork? By focusing on the most popular dishes from each cuisine, Meredith Deeds and Carla Snyder provide starving chefs with the tools at their disposal to create authentic, healthy, and delicious meals that will make staying home worthwhile! Even highly experienced cooks can be rattled by sushi or derailed by dim sum. But with the help of the authors, who have more than 20 years of experience as cooking instructors between them, there's no need to worry! With their guidance, the unfamiliar territory of ethnic cuisine is easily maneuvered.

Publishers Weekly

Inspired by cravings for ethnic foods-and frustration with being unable to find decent versions (or any version at all) in nonurban parts of the country-Deeds and Snyder (The Big Book of Appetizers) deliver 200 recipes for popular take-out dishes, from Mu Shu Pork to Chicken Tikka Masala and Fish Tacos. They organize the recipes by cuisine: Chinese, Eastern European, Greek, Middle Eastern, Thai and so on. And they cover the dishes most often ordered, such as Vegetable Biryani, Pizza Margherita, Spicy Tuna Rolls, Paella and Pad Thai. Fun head notes often describe the derivation of dishes-General Tso's Chicken, for example, "was born back in the seventies in a Chinese restaurant in New York" and named after "a successful Chinese statesman back in the mid-1800s." Recipes are approachable, if not strictly authentic, and include indications of total time and hands-on time, which is generally less than an hour. Home cooks without viable take-out options now have a reasonable alternative-though city-dwellers probably won't be getting rid of their take-out menus anytime soon. (Nov.)

Copyright 2007 Reed Business Information

Book review:

Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant

Author:

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 Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit, Commander's Kitchen lets the good times, and the exceptional dining, roll.

Library Journal

Commander's Palace is a New Orleans landmark, known throughout the country for its "haute Creole" cuisine and exuberant hospitality. Martin is the manager and daughter of Ella Brennan, whose name, with her brother Dick's, is most closely associated with the restaurant's success (the Brennan clan has been in charge of the restaurant since 1946); Shannon has been the chef there for 16 years. Martin's readable text, offering background and family history, conveys the warmth that is one of the restaurant's hallmarks; Shannon provides the recipes, accompanied by numerous chef's tips. There are standards like New Orleans-Style Barbecue Shrimp, as well as newer dishes served to diners at special "Chef's Table" dinners, and even favorites from staff meals. Highly recommended. Copyright 2000 Cahners Business Information.

What People Are Saying

Emeril Lagasse
A delicious combination of Commander's classics and Chef Jamie's flavor and flair! What a restaurant! What a family!