Cooking with the Uglesiches
Author: John Uglesich
The small lunch counter in New Orleans developed a cult following after its opening in 1924 by Yugoslavian immigrant Sam Uglesich. When Sam's son, Anthony, took over, the restaurant was just the kind of out-of-the-way spot where locals and regular tourists could taste the real New Orleans. Uglesich's never served dessert or coffee, and they were closed for months at a time when Anthony and his wife, Gail, went on summer vacations. During peak hours at the restaurant, with only ten tables and no reservations, long lines formed regularly around the block.
This tribute to a New Orleans institution provides recipes not included in Uglesich's Restaurant Cookbook as well as pictures of the restaurant's last full day of service in May 2005. Another chapter includes messages sent to the family after Hurricane Katrina displaced the owners and damaged the building. Anthony's son John not only invites readers into the restaurant and tradition of Uglesich's, but also into the heart of the family, as his parents so often did.
Book about: Modern Ayurvedic Cookbook or Mexican Cooking for Dummies
Complete Idiot's Guide to Fondues and Hot Dips
Author: Ellen Brown
Fun with fondue!
In this scrumptious guide, readers will discover a creative collection of information, cooking tips, and succulent recipes. Also included are substitution suggestions for even more variety.
* Written by an experienced food and beverage author, who is also the founding food editor of USA Today
* Offers precise recipes for fondues, hot dips, and Asian hot-pot cooking along with suggestions for substitutions
* Provides easy, time-saving recipes that require less than 20 minutes of hands-on time and fewer than 10 ingredients
* Each recipe includes a box containing suggested foods for dipping and recommended substitutions
* Do-ahead steps for all recipes minimize planning and preparation time
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