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.
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