Dinner at the Long Table

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9781607748465: Dinner at the Long Table

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.

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About the Author:

In 1999, ANDREW TARLOW opened his first restaurant, Diner, which serves locally sourced, New American food inside a refurbished 1927 dining car in the industrial neighborhood of South Williamsburg, in Brooklyn. Marlow & Sons, a restaurant, oyster bar, and general store soon followed next door, functioning as a cafe by day and a raw bar and restaurant by night. Other culinary ventures include Marlow & Daughters, a butcher shop specializing in locally sourced grass-fed meat; and Roman's in Fort Greene, an Italian-inspired restaurant. In 2012, Andrew and his partners opened the Wythe Hotel and its ground floor restaurant Reynard in a turn-of-the-century factory building in Williamsburg. He most recently opened Achilles Heel, a riverside watering hole in Greenpoint. He is publisher of Diner Journal, an independent magazine featuring original art, literature, and recipes. Tarlow grew up in New York and began his career as a painter and a bartender at the Odeon. He now lives in Fort Greene with his wife, designer Kate Huling, and their four children.
 
ANNA DUNN has been the editor-in-chief of Diner Journal since its inception in 2006, and a bartender at Diner, Achilles Heel, and Roman’s for just as long. She is co-author of the Saltie cookbook and is hard at work on her first crime fiction novel. She lives in Brooklyn.

Excerpt. © Reprinted by permission. All rights reserved.:

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.

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Descripción Hardcover. Estado de conservación: New. A personal collection of memorable feasts and festive meals.The elegant, easy-to-follow, ingredient-driven recipes have been the hallmark of Tarlow's many successful businesses in Brooklyn and are designed to inspire readers creating their own celebrations with food and friends. Nº de ref. de la librería 5307286

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Descripción TEN SPEED PRESS, United States, 2016. Hardback. Estado de conservación: New. Language: English . Brand New Book. 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. Nº de ref. de la librería AA99781607748465

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