From Publishers Weekly
Peppering their volume of straightforward recipes with amusing stories and photographs of the goings-on at both their eponymous restaurant in the Caribbean and their life in Vermont ("we commute"), the Blanchards present a down-to-earth, personal cookbook that makes a nice follow up to A Trip to the Beach, which chronicled their experiences opening Blanchard's Restaurant on the tiny island of Anguilla. The recipes here, which represent no particular cuisine, are simple, homemade dishes from self-taught chef Blanchard and her staff at the restaurant, and will delight hungry palates and cooks who are interested in straightforward but pleasing recipes for friends and family alike. Half of the cookbook is devoted to colorful, casual starters and soups, and tasty salads and dressings with a zesty twist. Starters such as Crusty Grilled Shrimp with Soy-Sesame Sauce and Blanchard's Lobster Cakes with Tomato Tartar Sauce (popular with restaurant customers), and salads and dressings such as Spicy Vegetable Slaw and Potato Salad with Lime and Sun-Dried Tomatoes are all easy to prepare. Main dishes include seafood, meat and pasta dishes, from Coconut Curried Chicken to Vermont Picnic Ham Baked in Dark Beer to Calypso Chicken with Lime. The authors also include "In a Hurry" recipes to turn to when time is short supply, and the culinary tips from devoted workers of the restaurant make this charming volume practical as well. 50 full-color and 15 b&w photographs.
Copyright 2003 Reed Business Information, Inc.
Copyright 2003 Reed Business Information, Inc.
Booklist
Melinda Blanchard and Robert Blanchard have become famous for their restaurant on the Caribbean isle of Anguilla. Patrons flock to this tiny place just to sample the provender At Blanchard's Table. From this record of their recipes, it's easy to understand what the commotion is about. Melinda's cooking combines the verve of West Indian cuisine with New England's Yankee heartiness and with contemporary bistro fare. Vermont cheddar cheese soup contrasts with grilled mahi-mahi in Thai curry sauce. Caribbean corn bread sweetened with pineapple accompanies chicken breasts with Marsala and cream. Each section of the book has an inventory of inspirations that encourage the home cook to prepare attractive dishes that are flavorful and quickly produced. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
