Carry-out Cuisine: Recipes from America's Finest Gourmet Food Shops Paperback.

Carry-out Cuisine: Recipes from America's Finest Gourmet Food Shops Paperback. From Library Journal. This successful sequel to the popular Carry-Out Cuisine continues on with semi-exotic recipes from the gourmet take-out shop vanguard. More shops, more recipes, and a far more attractive design characterize this volume. Meat and meatless dishes, simple and sophisticated recipes are nicely balanced.

Carry-Out Cuisine book. Some wear on the cover. Details (if other): Cancel.

The all new, bigger and better sequel to the successful Carry-Out Cuisine, containing the best recipes from the trendiest take-out shops in the nation. Stores ▾. Audible Barnes & Noble Walmart eBooks Apple Books Google Play Abebooks Book Depository Alibris Indigo Better World Books IndieBound Simon & Schuster. Paperback, 374 pages.

The Historic Shops & Restaurants of Boston: A Guide to Century-Old Establishments in the City. Frances Tenenbaum, Phyllis Meras. Rhode Island: An Explorer's Guide (Explorer's Guides). Phyllis Meras, Tom Gannon.

Phyllis Leslie Méras, American journalist. Pulitzer fellow, 1967. Member of Society of America Travel Writers. Carry-out Cuisine: Recipes from America's Finest Gourmet Food Shops by Meras, Phyllis (1983) Paperback. A0V3C/?tag prabook0b-20. Carry-Out Cuisine by Meras, Phyllis (1982) Hardcover. 9PUPM/?tag prabook0b-20. The Historic Shops & Restaurants of Boston: A Guide to Century-Old Establishments in the City and Surrounding Towns.

BooksCHRISTMAS BOOKS; Cookbooks. Continue reading the main story

BooksCHRISTMAS BOOKS; Cookbooks. Continue reading the main story. Intricate, startling presentations colorfully echo the motifs of decorative objects in each picture. The tasty, unusual and sophisticated recipes come from Mr. Sedlar's Saint Estephe restaurant in Manhattan Beach, Calif.

The New Carry-Out Cuisine Cookbook by Phyllis Meras - Cookbooks. Written in 1986 this book contains over 330 recipes from America's foremost gourmet food shops. You can make this a trip down memory lane combining great recipes, are they still in business? and I loved that food.

Phyllis Meras got that out back in 1982, and it's packed with . Adapted from "Carry-Out Cuisine" by Phyllis Méras, Houghton Mifflin.

Phyllis Meras got that out back in 1982, and it's packed with tastes of the times, food that today seems familiar but was then revolutionary. I dragged out my own copy to check the title and pub date and, thanks to the broken back, it happened to fall open to a recipe for hot fudge pudding cake. I first made one when I was a kid, from my mom's Betty Crocker cookbook, and I've tried tweaking it many times to make it more hot fudge and less solid hot cocoa but never succeeded. 2 teaspoons baking powder.

From "Carry-Out Cuisine" by Phyllis Meras. This recipe was given to me as part of a Christmas gift from my late Aunt Donna. From "Carry-Out Cuisine" by Phyllis Meras. She used to make this every year for our Christmas Eve open house. Wonderfully rich, not meant for those light dessert seekers.

In The New Carry-Out Cuisine by Phyllis Meras with Linda Glick Conway. There's also a lot of pickled things, so if you don't like pickled things, watch out for that. But give Kimchi a try and see if you like it. It's fermented spicy cabbage. Boston: Houghton Mifflin Company, 1986. Pg. 128. ISBN 0-395-42504-2. Typed for you by Cathy Harned. Might sound a little scary to some people, but I love it! and it's a staple in korean food. Another one I love is lebanese/middle eastern food. Hummus, shwarma, tabouli.