| #908883 in Books | Seaside Publishing | 2002-12-28 | Original language:English | PDF # 1 | 11.40 x.69 x8.50l,2.15 | File type: PDF | 192 pages | ||0 of 0 people found the following review helpful.| Excellent history and recipes of a great restaurant|By tigertjs|I enjoyed the book so much that I read it in one sitting.. Worked there for many years back in the old days , so the history and pictures brought back a lot of good memories, The book is well written and includes several of their recipes. I have been purchasing Ms. LaFray's cook books since 1981 and all are excelle||What would you call a restaurant where steaks are aged five to eight weeks in special aging room, where a wine cellar is, perhaps, the largest in the world, where vegetables served are organic and cooked to order, where only freshly squeezed juices and superb
What would you call a restaurant where steaks are aged five to eight weeks in special aging room, where a wine cellar is, perhaps, the largest in the world, where vegetables served are organic and cooked to order, where only freshly squeezed juices and superb quality liquors are used to prepare your cocktail, where customers enjoy out-of-water seafood, where the finest kona coffee beans in the world are hand - sorted to eliminate every single defect? There is only o...
You can specify the type of files you want, for your gadget.Bern's Steak House: Reflections & Recipes from a Remarkable Restaurant | Joyce LaFray. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
