- To complete his delectable Tuscan dinner of lamb chops and tricolor salad, chef Michael Romano first plates the salad in one small section of each plate (figure A).
- Next he adds a serving of cooked beans beside the salad, then places three lamb chops opposite the two, with the bones laid neatly in between (figure B).
- As a final touch, Romano grates just a bit of fresh Parmesan cheese over the beans, noting that this addition is not a typical Tuscan taste!
RESOURCES :
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Complete Meat Cookbook
Model: 0395904927
Author: Bruce Aidells
(1998)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
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