Thursday, December 25, 2008

Mama Dips Kitchen or Georges Perrier Le Bec Fin Recipes

Mama Dip's Kitchen

Author: Mildred Council

For nearly twenty-five years, Mildred Council--better known by her nickname, Mama Dip--has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.

Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.

The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world.

Library Journal

In this memoir/cookbook, Council, a popular restaurant owner in North Carolina, explains her famous "dump cooking" method of preparing food, which means no recipes, just measuring by eye, feel, taste, and testing. She also includes 250 of her favorite dishes. Copyright 1999 Cahners Business Information.

What People Are Saying

Jessica B. Harris
I've never met Mama Dip, and I've never eaten her food, but I know I'd love her just from reading her book. Her chicken liver omelette and molasses bread make my mouth water, and her grape-lemon Kool-Aid is just like my Grandma's. Her reminiscences are as savory as her cooking. Next time I get to Chapel Hill, I'll try Mama Dip's restaurant. For now, I'll have to read and reread her book; it's living food history and a testimonial to the culinary ingenuity of African Americans. Don't miss Mama Dip--she spreads joy around like pumpkin seeds. (Jessica B. Harris, author of The Africa Cookbook: Tastes of a Continent and The Welcome Table: African American Heritage Cooking)


Jean Anderson
I'm a huge fan of Mama Dip's southern country cooking, and I'm thrilled that she's written a cookbook. She not only includes all her restaurant's signature dishes (not least of which is the world's best fried chicken) but also reminisces about her childhood. This warm and wonderful cookbook is bound to win Mama Dip thousands of new fans. (Jean Anderson, author of The American Century Cookbook)


Dean Smith
I've been a fan of Dip's for years. Chapel Hill wouldn't be the Southern Part of Heaven without her.




Book review: The Theory of Incentives or Economic Approach to Human Behavior

Georges Perrier le Bec-Fin Recipes

Author: Georges Perrier

Philadelphia's Le Bec-Fin restaurant consistently garners top ratings in national rankings. Now, in answer to patron demand, the famous chef at last reveals his secrets for making such favorite dishes as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon. 100 recipes.

Mobil Travel Guide

There is probably no better French cuisine outside France. . .Five Stars

The New York Times - Craig Claiborne

To my taste, Le Bec-Fin represents one of the chief glories of French cooking, not only in Philadelphia but in all of America.

Mobil Travel Guide

There is probably no better French cuisine outside France...Five Stars.



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