Backpack Gourmet or Palm Restaurant Cookbook

Backpack Gourmet: Good Hot Grub You can Make at Home, Dehydrate, and Pack for Quick and Easy Eating on the Trail

Author: Linda Frederick Yaff

IF you reject boring, expensive, commercially-dried meals, or time-consuming, heavyweight cook-in-the-field meals, you do have another choice: dry your own. Since you are simply heating -- not cooking -- your home-dried meals in camp, you will use far less fuel: your pack will weigh less. With a lighter pack, and larger portions of instantly prepared, better-tasting food, your backpacking adventures will soar.

Library Journal

Yaffe, a librarian, camper, and author of High Trails Cookery, offers more than 150 recipes for hikers seeking an alternative to the expensive, often boring, freeze-dried prepared meals that are sold in stores. Most of them are for dishes that are completely cooked at home and dried in an electric dehydrator (or an oven), then simply rehydrated with boiling water, requiring no further cooking at the campsite. There are also trail snacks and other no-cook recipes, as well as cookies, muffins, and other baked goods. Some of the recipes are vegetarian, while others offer vegetarian (or vegan) options. For larger collections and others where camping and hiking books are popular. Copyright 2002 Cahners Business Information.

Table of Contents:

	Introduction	xi
1	Home-Dried One-Pot Meals	1
2	Breakfast and Lunch	18
	Hot Beverages, Hot Breakfast Combinations, Hot Cereal
	Cold Cereal, Breakfast Bars
	Drinks, Breads, Crackers, Toasts, Spreads, Jerky
3	Sweet and Savory Snacks	51
	Nuts, Beans, and Vegetables
	Dried Fruit and Fruit Leather
	Trail Mixes
	Bars and Cookies
4	Soups and Stews	67
	Soups
	Chowders
	Stews
	Chilies, Beans, and Pilaf
5	Pasta Dishes and Casseroles	97
	Meatless Pasta Dishes
	Pasta with Meat or Seafood
	Lasagna
	Casseroles
	Other Combination Dishes
	Suggested Reading	135
	Index	137

Books about economics: Epidemiology and the Delivery of Health Care Services or Macroeconomics in Emerging Markets

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

Author: Brigit Legere Binns

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."

Publishers Weekly

This 1920s Italian-American steakhouse which has now expanded to almost 30 locations throughout the country is a New York City institution, and this cookbook by Binns (Polenta) celebrates its "virtually unchanged" menu. Indeed, the recipes are hearty and rich, and hark back to the days of Prohibition, when Americans indulged themselves in the pleasures of fine dining. The book begins, appropriately, with such libations as the Famous McClure Cocktail, a combination of gin, brandy, Curaeao and apricot liqueur. Appetizers include Shrimp Bruno (battered and fried with a Dijon sauce) and Grilled Beefsteak Salad with Gorgonzola, Arugula and Radicchio. The book offers a large selection of old-style Italian-American dishes, but it would not be complete without the specialty, the New York Strip Steak, which executive chef Tony Tammero recommends: "once it hits the heat, leave it alone until you're ready to turn it, and do that as gently as you'd pat a baby's bottom." Reading this book is like a joyful, nostalgic step back in time. (Oct.) Copyright 2003 Reed Business Information.