Cooking with Nora: Seasonal Menus from Restaurant Nora - Healthy, Light, Balanced, and Simple Food with Organic Ingredients by Nora Pouillon

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  • Christine on August 17, 2014

    Raspberry vinaigrette: I had jotted down this recipe when I borrowed the book from the library years ago and only just tried it -- who knew I had such a gem hiding in my recipe box?! This vinaigrette is tart, fresh, light, and absolutely delicious. I think it has converted me to homemade dressings for good and they're so easy to make, so why not? I used olive oil instead of canola since I figured I couldn't go too far wrong with a fruity oil in a fruity dressing and it did work really well. I was so impressed with this simple, tasty recipe that I promptly found a used copy online and ordered the book!

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  • ISBN 10 0517200104
  • ISBN 13 9780517200100
  • Published Apr 23 1996
  • Format Hardcover
  • Page Count 208
  • Language English
  • Publisher Random House

Publishers Text

At Restaurant Nora in Washington, D.C., Pouillon serves simple, sophisticated food featuring the finest seasonal, local, organic ingredients. Here, she offers 20 of her four-course menus. Not for the beginner, experienced cooks can comfortably turn out dishes like Indonesian Quail Sate or Sea Scallops in Black Sesame Crust. Pouillon also guides you through presenting the food artfully, with handsome color photos to help.

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