FIRST EDITION, PUBLISHER COPY (4 COPIES AVAILABLE).
140 pages
10 × 10
Hardcover
ISBN 1-882203-526
Copyright 1999
By Restaurateur M. Cameron Mitchell and James Baumann
Photographs by Paul Poplis & Ken Frick
At Cameron Mitchell restaurants, the goal is always to exceed the guest’s expectations. This means serving slices of lasagna that weigh more than one-and-a-half pounds, jazzing up calamari with a spicy Asian sauce, making bread pudding with fresh croissants, and serving 24K carrot cake that actually includes 24 carrots. Now, with The Art of the Meal, you have the chance to play host and create a wide variety of recipes taken directly from the menus of some of the Midwest’s most popular restaurants.
But this cookbook is not just a collection of measurements and directions. Cameron Mitchell opened his operation to a writer and two photographers to document the research that goes into creating a restaurant, the testing behind the taste, and the history that feeds the hunger. The results trace Mitchell’s story from his days as a runaway teen through his first job washing dishes to his current success. In between we learn about the strategy Mitchell uses to strengthen his restaurant company and how it gels with the exciting history of restaurants in America. Stellar black-and-white photographs capture the cooks on the line and servers in the dining room in a behind-the-scenes look at restaurant life. Color photographs transform more than two dozen meals into works of art. And Mitchell provides reviews of some of his favorite restaurants from across the country.
FIRST EDITION, PUBLISHER COPY (4 COPIES AVAILABLE).
140 pages
10 × 10
Hardcover
ISBN 1-882203-526
Copyright 1999
By Restaurateur M. Cameron Mitchell and James Baumann
Photographs by Paul Poplis & Ken Frick
At Cameron Mitchell restaurants, the goal is always to exceed the guest’s expectations. This means serving slices of lasagna that weigh more than one-and-a-half pounds, jazzing up calamari with a spicy Asian sauce, making bread pudding with fresh croissants, and serving 24K carrot cake that actually includes 24 carrots. Now, with The Art of the Meal, you have the chance to play host and create a wide variety of recipes taken directly from the menus of some of the Midwest’s most popular restaurants.
But this cookbook is not just a collection of measurements and directions. Cameron Mitchell opened his operation to a writer and two photographers to document the research that goes into creating a restaurant, the testing behind the taste, and the history that feeds the hunger. The results trace Mitchell’s story from his days as a runaway teen through his first job washing dishes to his current success. In between we learn about the strategy Mitchell uses to strengthen his restaurant company and how it gels with the exciting history of restaurants in America. Stellar black-and-white photographs capture the cooks on the line and servers in the dining room in a behind-the-scenes look at restaurant life. Color photographs transform more than two dozen meals into works of art. And Mitchell provides reviews of some of his favorite restaurants from across the country.
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