A Taste For All Seasons: A Celebration of American Food by David Paul Larousse

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Notes about this book

  • kbrooks on May 10, 2025

    Honey Vinaigrette pg. 150. Great dressing! Used 1/2 cup red wine vinegar and 2 Tablespoons honey.

  • kbrooks on May 10, 2025

    Sweet and Pungent Cabbage Salad pg.110. This works with red or white cabbage. I crisp the bacon,drain and reserve it, adding just before serving.

  • kbrooks on May 10, 2025

    Scallops Mediterranee pg. 77. So good! Used 2 tomatoes instead of 1.

  • kbrooks on May 10, 2025

    Breast of Chicken with Gruyere pg. 40. Really delicious. I refrigerated the seasoned breaded chicken for 30 minutes to firm up the coating before sauteeing.

  • kbrooks on May 10, 2025

    Sea Scallops, Soy Ginger Butter pg. 33. Made this without the spinach. Wonderful sauce!

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  • ISBN 10 1558320202
  • ISBN 13 9781558320208
  • Published Jul 01 1990
  • Format Hardcover
  • Language English
  • Edition 1st
  • Publisher Harvard Common Press

Publishers Text

140+ sophisticated recipes from 4 of America's premier restaurants, arranged seasonally in sections on first, main and final courses.

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