The New Carry-Out Cuisine by Phyllis Meras

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    from The New Carry-Out Cuisine The New Carry-Out Cuisine by Phyllis Meras

    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Italian
    • Ingredients: parsley; capers; onions; anchovies; hard-boiled eggs; balsamic vinegar
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Notes about this book

  • slowfoodie on September 20, 2010

    Recipe for Brandy Apple Cake is fantastic. I omit the cloves, and just chop the apples with the skin on.

Notes about Recipes in this book

  • Artichoke squares

    • slowfoodie on November 20, 2014

      Great potluck dish.

  • Apple brandy nut cake

    • slowfoodie on November 20, 2014

      This is a favorite apple cake, although I omit the cloves and sometimes use Bourbon instead of Brandy. Also I don't bother to peel the apples if I cut them in the food processor.

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  • ISBN 10 0395425042
  • ISBN 13 9780395425046
  • Linked ISBNs
  • Published Oct 01 1986
  • Format Paperback
  • Page Count 374
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

This sequel to Carry-Out Cuisine, which dealt with take-out in the Boston area, widens the focus to gourmet food shops throughout the U.S. There's chicken salad from Wolferman's Good Things to Eat in Fairway, Kans.; roasted eggplant soup from Magazine Cuisine in New Orleans; Layered Tortilla Flats from Marty's in Dallas; and those renowned Chocolate Chubbies from Sarabeth's Kitchen in New York City.

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