Bring the restaurant into your kitchen
By Richetta Coelho • Ithaca Journal Staff • June 9, 2008
‘The Take-out Menu Cookbook'[IMG]file:///C:/DOCUME%7E1/ANNEMU%7E1/LOCALS%7E1/Temp/moz-screenshot.jpg[/IMG]
A review of “The Takeout Menu Cookbook” by Carla Snyder and Meredith Deeds (Running Press); $19.95.
The Cook:
This duo has authored two other cookbooks together. Snyder is Chef de Cuisine of the Western Reserve School of Cooking. Deeds teaches a wide range of classes.
A Taste:
From Fried Rice to Tortilla Soup, you can find your favorite meal in this book if it lands in the major ethnic cuisines and is popular with the common diner. Each recipe has an introductory paragraph that tells you how it is usually made and gives you tips on how to modify it for your personal palate. The beginning of the chapters also feature quick facts on the cuisine and handy table of contents for recipes.
Mouthwatering Audience:
During a time when buying take-out every day of the week is not necessarily feasible, this book teaches you how to make your own favorite ethnic dishes. The exploratory couple or newlyweds will enjoy trying out the recipes while they are operating a budget. A lover of ethnic food will have a ball trying to recreate their favorite restaurant dishes. The person who doesn't live in an area where these types of dishes are available.
Final Bite:
This is a fun way to spend a night in the kitchen without emptying your wallet. It not only satisfies your taste buds, but after you're done cooking you can brag about your bangin' Kung Pao Chicken.
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