In Seattle, people swear by Pike Place Market. In the Big Apple, native New Yorkers trek to Zabar's. In Northeast Ohio, everyone salivates at the thought of West Point Market's Killer Brownies. West Point Market, a market like no other, packs 350 varieties of cheese, 3, 000 different wines, and 8, 200 international gourmet items into 25, 000 square feet of sheer culinary heaven. Family-owned since 1936, the Market's national reputation for quality and panache attracts professional chefs, party planners, gastronomic connoisseurs, and anyone who savours a dish that adds spice to life, literally. This cookbook which has been crafted by Russ Vernon, the son of one of the Market's founders, reveals the staff's recipes for favourites such as Downtown Hash Browns, Sweet Potato Biscuits, Baja Corn Soup, Ohio Summer Squash Casserole, and Grilled Leg of Lamb with Walnut Mint Pesto. The cookbook's unique format has complete menus like Breakfast on the Verandah, Luncheon with Friends, and Christmas Dinner, as well as individual dishes, including West Point Market's famous chicken pot pie. Wine suggestions are provided for most of the recipes. This volume is artfully garnished by Doug Spence, who does the Market's scrumptious illustrations for the store's weekly specials. Mix a smidgen of Ohio heartiness with a dash of time-tested fare, fold in a legacy of quality, and you have roasted up a new chapter in your cooking repertoire. You will also be able to indulge yourself with those Killer Brownies without going to the store!... sliced 1a2 inch thick 1a2 teaspoon kosher salt 1a2 teaspoon freshly ground pepper 6 corn tortillas, quartered 3 cups grated white Mexican cheese (queso blanco) Preheat the oven to 350 degrees. SautAc the scallions, shallot, and garlic a largeanbsp;...
|Title||:||West Point Market Cookbook|
|Publisher||:||The University of Akron Press - 2008|