The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steak House

by Brigit Legere Binns

Running Press | September 18, 2003 | Hardcover

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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 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."

Format: Hardcover

Published: September 18, 2003

Publisher: Running Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0762415835

ISBN - 13: 9780762415830

Found in: Food and Drink

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– More About This Product –

The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steak House

The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steak House

by Brigit Legere Binns

Format: Hardcover

Published: September 18, 2003

Publisher: Running Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0762415835

ISBN - 13: 9780762415830

From the Publisher

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."

About the Author

Brigit Legere Binns is a food writer and editor based in Venice, California. Brigit lived in Europe for ten years while she attended professional cooking school, ran her own catering business, and ate many of the continent's finest restaurants. Her articles have appeared in national food magazines, such as Food & Wine, and she has collaborated on many cookbooks, including The Patina Cookbook and the Williams-Sonoma Kitchen Library series. Her first solo book, Polenta, was published in 1997.