James Stroman | Akateeminen Kirjakauppa

Have you ever wondered, after marveling overa sumptuous four-star meal in an elegant restaurant, just how those celebrateddishes are created?James Stroman, author of Prize Recipes From Great Restaurants: TheWestern States , Dining Out At Home , and From TexasKitchens , turns his culinary expertise toward the South and ferrets outthe secrets of its famed restaurateurs in Prize Recipes from GreatRestaurants: The Southern States and the Tropics .In the second volume of this series, well-known, innovative chefs from theSouthern states and the tropics share recipes for some of their most famousdishes. Now, in your own kitchen, you can duplicate such delicacies asMushrooms Stuffed with Crab Imperial (Blue Coat Inn, Dover, Delaware), VealPiemontese (Tony's, St. Louis, Missouri), and Coral Reef Coconut Cream Pie(Coral Reef Club, Barbados, West Indies).James Stroman, president of Stroman Foods, Inc., is an inveterate travelerand dines regularly in the world's most outstanding restaurants.