Dinner at the Long Table

Zusatztext 67630012 Informationen zum Autor Andrew Tarlow with Anna Dunn Klappentext From the acclaimed owner of Brooklyn's Diner, Marlow & Sons, Marlow & Daughters, Reynard, The Ides, Achilles Heel, She Wolf Bakery, Marlow Goods, Roman's, and the Wythe Hotel comes this debut cookbook capturing a year's worth of dishes meant to be shared among friends. Andrew Tarlow has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. Personal and accessible, Dinner at the Long Table brings Tarlow's keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu, followed by fruit and biscotti; paella with tomato toasts, and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous, pickled carrots, and apricots in honey. Dinner at the Long Table includes family-style meals that have become a tradition in his home. Written with Anna Dunn, the cookbook is organized by occasion and punctuated with personal anecdotes and photography. Much more than just a beautiful cookbook, Dinner at the Long Table is a thematic exploration into cooking, inspiration, and creativity, with a focus on the simple yet innate human practice of preparing and enjoying food together. CAMEMBERT with QUINCE CHUTNEY Quince, rumored to be the forbidden fruit of the Garden of Eden, would prove a temptation so tough it actually could not be consumed. Quince needs to be cooked. Another perfect allegory for opening the doors of Diner; we had no idea what we were in for. However, to give you a sense of what you are in for, this recipe will make about 4 cups of chutney. 4 quince, peeled, quartered, and cored 1/2 cup of white wine 1/2 cup sugar 1 cinnamon stick 2 strips lemon peel Pinch of kosher salt 1/4 cup water 1/2 cup golden sultana raisins 1/2 cup Thompson raisins 1 (1-inch) knob ginger, peeled and minced Freshly ground pepper 1 (8-ounce) wheel Camembert cheese or another soft tangy cheese, at room temperature Sturdy walnut bread Preheat the oven to 350°F. Place the quince in a roasting pan with the white wine, sugar, cinnamon stick, lemon peel, salt, and water. Stir to combine. Roast until the quince are just tender, about an hour. Let the quince cool completely, then dice. Transfer the diced quince to a small pot along with their roasting juices. Add the raisins and ginger and season with salt and pepper. Cook over low heat until the raisins are plumped. Let cool to room temperature, then adjust the seasoning. Remove and discard the cinnamon and lemon peel. Serve with the cheese and bread. Zusammenfassung From the acclaimed owner of Brooklyn's Diner! Marlow & Sons! Marlow & Daughters! Reynard! The Ides! Achilles Heel! She Wolf Bakery! Marlow Goods! Roman's! and the Wythe Hotel comes this debut cookbook capturing a year's worth of dishes meant to be shared among friends. Andrew Tarlow has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious! while also being unfussy and inviting. Personal and accessible! Dinner at the Long Table brings Tarlow's keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu! followed by fruit and biscotti; paella with tomato toasts! and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous! pickled carrots! and apricots in honey. Dinner at the Long Table includes fami...

ldquo;Andrew Tarlow’s remarkable success as a restaurateur stems from his fundamental love of cooking—and then sharing what he loves with others. Dinner at the Long Table gives that same gift to home cooks. These are winning recipes, each infused with the warmth and joy that make Andrew Tarlow’s soulful restaurants so compelling and memorable.”
—Danny Meyer, CEO, Union Square Hospitality Group

“Andrew’s restaurants are great and I assume these recipes are from there and not from some bad restaurant I don’t enjoy. That would be very odd. I say—purchase this cookbook and quit reading my dumb quote.”
—Aziz Ansari, comedian

“I hate to think that my gluttony (which per se is a sin) causes a cascade of other sins such as environmental problems and animal suffering. Tarlow’s food corrals my gluttony, leaving it just at what it is: a love of eating well.”
—Isabella Rossellini, actress

"This poetic hardcover touches on life, friendship, and the power of good food. Twelve months’ worth of party fare, from green gazpacho to rabbit-chorizo paella, takes the same haute-humble tack as Tarlow’s eateries."*
*- MODERN FARMER

“Marvelous cookbook. . . . It isn’t restaurant food. Instead, the book is organized by the kinds of meals you fantasize about making for friends, each one tied to a particular season and set in a specific place—read it and you’ll start making mental guest lists.”
—VOGUE

"With nine outer-borough eateries and shops in his portfolio, Tarlow, more than anyone, has been responsible for defining Brooklyn’s artisanal food scene. But perhaps a more pertinent credit on his résumé is that, along with Dunn, he runs the arty food magazine Diner Journal. For never has a cookbook felt more like a literary journal than in this debut effort by the publisher-restaurateurs. Tarlow and Dunn begin with a 10-page poem and photo work entitled “Eat Sunshine” (“bathe in olive oil/take care of strangers”). Next, there are recipes and instructions for creating 17 different feasts or informal dinners. As in a collection of short stories, each piece has a gripping title (“The Tomato and the Sea,” “A Clam for Twelve”), poetic turns, and romantic notions. The “Ragu at the End of Winter” is a three-day affair beginning with a Friday trip to the butcher, a Saturday of browning and simmering, then a Sunday noon pasta course followed by a platter of veal shanks, coppa, ribs, meatballs, sausages and oxtail. A wedding anniversary dinner begins with bouillabaisse condensed to three little words—“Stock. Nuance. Scum.”—and joined by a saffron rouille, olive tapenade, a plate of squid and “fruit as an illusion,” small bowls of poached pears. Photographs, by the Canadian duo Michael Graydon and Nikole Herriott, are not so much instructional as atmospheric. Are we in Williamsburg or Toronto, Marseilles or Rome? This long table has a leg in each."
- PUBLISHERS WEEKLY STARRED REVIEW

"Inasmuch as there is an identifiable Brooklyn aesthetic, so too is there a progenitor. Consider Andrew Tarlow, the owner and operator of a family of Williamsburg properties that includes Diner, Marlow & Sons, Reynard, and the entire Wythe Hotel. He creates casual but impossibly hip settings with better-than-needed food and always some sort of next-level element: a menu scrawled effortlessly on a butcher paper-covered table, beautifully tiled floors, an in-house butchery program. With this debut cookbook, Tarlow and co-author Anna Dunn bring that aesthetic to home cooks, offering up recipes in the context of seasonally inflected menus for gatherings big and small. In other words: Here is a guide to creating the fantasy dinner party of your wildest Brooklyn dreams."
- EATER NATIONAL

"With two handfuls’ worth of successful, quality Brooklyn restaurants likeDiner and Reynard, it’s clear that&#1…