Featured Cookbook

ORDER/INFO

1. Linguine with Manila Clams and Spicy Sausage

2. Baked Alaska with Coconut Sorbet and Chocolate Ice Cream

3. Chocolate Ice Cream

4. Coconut Sorbet

Book Description

Because there's no set menu in a home kitchen, every dinner is a nightly special. But all too often, home cooks find themselves in a rut, recycling the same meals week after week. Nightly Specials shows home cooks how restaurant and home cooking can meet. Acclaimed New York chef and host of the Travel Channel's Epicurious, Michael Lomonaco, along with award-winning food writer Andrew Friedman, offer up 125 recipes that use fresh and spontaneous ingredients to create innovative starters, salads, entrees, sides, and desserts. All the recipes are simple, loosely improvised dishes that will inspire home cooks to be flexible and remain open to each day's culinary possibilities. Best of all they can be selected at the last minute and cooked successfully in relatively little time.

... (more)

Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home

Authors: Michael Lomonaco and Andrew Friedman, Photographs by Shimon and Tammar Rothstein

Date: November 2004

ISBN: 0060555629

Publisher: Morrow Cookbooks

Hardcover

ORDER/INFO

Makes 3 cups sorbet

• 8 ounces sweetened coconut milk

• 1/2 cup toasted coconut

1. Combine the coconut milk and 2 cups water and chill for several hours in the refrigerator.




2. Freeze the mixture in an ice cream freezer according to the manufacturer’s instructions. Stir the toasted coconut into the frozen coconut sorbet. Keep frozen till ready to serve.

More From This Book:

1. Linguine with Manila Clams and Spicy Sausage

2. Baked Alaska with Coconut Sorbet and Chocolate Ice Cream

3. Chocolate Ice Cream

4. Coconut Sorbet

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