Books: Cooking by Cuisine -> Cooking American
Great Dishes from New Jersey's Favorite Restaurants
Caparulo, Vicki J.
Caparulo, Steve (Photographer)
Rutgers University Press
Published: November 1, 2003
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From Publishers Weekly
Arguing that New Jersey is more than a culinary sideshow to New York City, this volume paints the Garden State as a foodie destination in its own right. Caparulo selected 50 of the state's finest restaurants and asked their chefs
to contribute some favorite recipes to her volume. The Lobster Salad with a Mango-Basil Quenelle and Truffled Vanilla Aioli from Jocelyne's Restaurant in Maplewood, the Jersey Peach Soup from Nicholas in Red Bank and the Dusted and Glazed Scallops from
Cafe Matisse in Rutherford are among the many decadent gems that readers will be tempted to try at home, or to sample at the source. Steve Caparulo's color photographs of the dishes double as an enticing guide to restaurant-style presentation. For New
Jersey residents or frequent visitors, this volume is a fun keepsake, a celebration of creative restaurant cuisine and a reminder that dining in New Jersey isn't just a trip to gastronomic suburbia.
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Ever wondered how your favorite restaurant makes that special dish you love? Have you tried to recreate it at home and it just wasn't the same? Vicki J. Caparulo persuaded New
Jersey's favorite chefs to share their kitchen secrets in Great Dishes from New Jersey's Favorite Restaurants, so now you can make these fabulous dishes at home.
Inside you'll find more than 50 delicious pasta, meat, seafood, poultry, game
meats, dessert, soup, and salad recipes from the best-loved eateries in New Jersey, along with dozens of mouthwatering color photographs by professional food photographer Steve Caparulo.
Vicki J. Caparulo, a Certified Culinary Professional,
provides more than a simple list of ingredients and instructions. She shows you why the recipe works in a professional setting and how you can make it work at home. Caparulo, a recipe developer and cooking teacher, has written the recipes in an
easy-to-use format, in detail and with care so anyone can be successful. Written with her offbeat and sometimes irreverent sense of humor, Caparulo's anecdotes about the restaurants, the chefs, and her own experiences in their kitchens make this book a
great read, even for non-cooks. She also provides locations and contact information for every restaurant included in the book.
In addition to the actual preparation procedures and techniques, Caparulo provides instructions on everything from
sanitizing your kitchen to storing herbs, roasting garlic, and debearding mussels. She defines cooking terminology in easy to understand language, recommends the tools you'll need, and tells you where to find them.
This book has a recipe for
everyone--and with the author's friendly, easy-going style and expert advice, you can make them all!
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