The American Bistro: Great Recipes in the New Cooking Tradition by Diane Rossen Worthington

  • Tuna tartare with cucumber avocado relish

    from The American Bistro: Great Recipes in the New Cooking Tradition The American Bistro by Diane Rossen Worthington

    • Categories: Appetizers / starters; Asian
    • Ingredients: mint; cucumbers; avocados; wasabi powder; tuna fillets
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Notes about Recipes in this book

  • Chicken pot pie with Parmesan-cheddar crust

    • Cheri on October 17, 2010

      This recipe is very involved and took about 1.5 hours to assemble, then another hour to bake. I did not roll the crust thin enought and some filling seeped over the top, making it difficult to finish baking. This recipe has excellent flavor, and is good leftover, but makes alot. I would make 1/2 recipe next time.

  • Roasted eggplant-garlic spread

    • Breadcrumbs on September 01, 2013

      p. 23 – Wonderful! I discovered this thanks to EYB. I had some eggplant and basil that I wanted to use and a quick ingredient search landed me here. My eggplants were young and I didn’t expect them to be bitter so I skipped the salting step with no detrimental impact on the finished dish. I did up the ante when it came to the garlic and decided to use an entire head. I skinned and broke up the cloves before tossing in evoo and sealing in a tinfoil pouch to roast. I often freeze roasted garlic and having that on hand would make this a very good quick and easy to prepare company appetizer. The basil is a must and adds a lovely freshness and a splash of colour to an otherwise brown dish! We spread this atop Crostini as part of an antipasti dinner. Delicious and well worth repeating. Photos here: http://chowhound.chow.com/topics/915293#8300094

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  • ISBN 10 0811814750
  • ISBN 13 9780811814751
  • Linked ISBNs
  • Published Nov 06 1997
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Diane Rossen Worthington defines today's signature cuisine: rustic and sophisticated, earthy and eclectic, melding European traditions with homegrown innovation.

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