Cooking Good, 1981, Chef don Antinore. Signed first edition. Tall, thin cookbook with 154 pages and a wire comb binding. Cover has some limited shelf wear. Pages are completely clean and clear. The recipes are classic Italian with the addition of other European recipes. At the time of this cookbook’s publication, Chef Antinore was the chef at Monroe Golf Club, Pittsford, New York, where the golfers must have enjoyed incredible dinners after their rounds.
Antimore says he was stongly influenced by chefs Brillat-Savarin and Edward D’Promaine. He writes that if inexperienced chefs concentrate on learning his techniques for cooking, the recipes will be easy. Hmmmm. Antimore Most of the fish recipes sound fairly simple. Others, not so much. Antimore also furnishes wine suggestions following every recipe.
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