Dinner at the Long Table
Andrew Tarlow & Anna Dunn
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Tarlow’s Brooklyn culinary empire includes Marlow & Sons, Reynard in the Wythe Hotel, and four other establishments. With Dunn, the editor of Diner Journal and a longtime bartender at several of Tarlow’s establishments, he offers here a collection of menus and recipes for occasions as varied as a cold winter’s night, a summer bluefish banquet, and a fall harvest dinner. Although many of the menus were originally developed for use at one of Tarlow’s restaurants, the food is almost all within reach of a comfortable home cook. We’re particularly struck by smart, simple ideas such as a dish of shaved carrots of every color tossed with pistachios and parsley and beer-brined ham.
Color photographs throughout. Hardcover.
If this item is sold out: We'll be doing our best to get more copies in as soon as we can. When we have firm information about their arrival, we'll post it in the first line of the description. It's also possible that there may still be stock on the shelves at the bookstore, so please do not hesitate to call us at 212-876-5550. You may also ask us to notify you directly when it comes back into stock.
Color photographs throughout. Hardcover.
If this item is sold out: We'll be doing our best to get more copies in as soon as we can. When we have firm information about their arrival, we'll post it in the first line of the description. It's also possible that there may still be stock on the shelves at the bookstore, so please do not hesitate to call us at 212-876-5550. You may also ask us to notify you directly when it comes back into stock.