L.A.'s Legendary Restaurants. George Geary

Чтение книги онлайн.

СКАЧАТЬ Tenderloin of Pork (Don the Beachcomber)

      Roasted Wild Goose with Apricot Stuffing (Le Dome)

      Spaghetti Bolognese (Perino’s)

      Steamed Chicken and Vegetables with Wine Sauce (L’Orangerie)

      Virginia Baked Ham with Cherry Sauce (Hollywood Palladium)

      Welsh Rarebit (Cock ’n Bull)

      Whitefish Italienne (Perino’s)

      SAUCES

      Brisket Broth (Hamburger Hamlet)

      Brown Gravy (Cocoanut Grove)

      Cherry Sauce (Hollywood Palladium)

      Pungent Sauce (Hamburger Hamlet)

      Salsa (Ma Maison)

      Sauce Italienne (Perino’s)

      Tomato Sauce (L’Ermitage)

      White Wine Sauce (Musso & Frank Grill)

      Wine Sauce (L’Orangerie)

      SIDE DISHES

      Apricot Stuffing (Le Dome)

      Black Bean Salad (Lawry’s California Center)

      Carrot Soufflé (Chasen’s)

      Coleslaw with Peanuts (Tam O’Shanter)

      Creamed Corn (Lawry’s California Center)

      German Red Potato Salad (Hamptons)

      La Jolla Potatoes (Chez Jay)

      Zucchini Monterey (Clifton’s)

      DESSERTS

      1909 Brownie Sundae (C. C. Brown’s)

      Bread Pudding (Cocoanut Grove)

      Cappuccino Soufflé (L’Escoffier)

      Charlie’s Freeze (Carlos ’n Charlie’s)

      Chocolate Malt (Tiny Naylor’s)

      Chocolate Mousse (L’Ermitage)

      Coconut Cream Pie (Bullocks Wilshire Tea Room)

      Cream Cheese Frosting (Clifton’s)

      Cream Cheese Icing (Clifton’s)

      Custard Lulu (Hamburger Hamlet)

      Date Nut Loaf (Van de Kamp’s)

      Heavenly Lemon Pie (Bullocks Wilshire Tea Room)

      Holiday Fudge Brownies (Schwab’s Pharmacy)

      Holiday Hot Fudge Brownie Sundae (Schwab’s Pharmacy)

      Hot Fudge Sauce (Schwab’s Pharmacy)

      Macadamia Tart (Spago Sunset)

      Marshmallow Cream (C. C. Brown’s)

      Milk Chocolate Sauce (C. C. Brown’s)

      Pineapple Sheet Cake (Tick Tock Tea Room)

      Pumpkin Cake with Cream Cheese Frosting (Clifton’s)

      Rice Custard (Clifton’s)

      Strawberries Romanoff (Romanoff’s)

      Vanilla Sauce (L’Ermitage)

      Zucchini Cake (Clifton’s)

       Foreword by Barbara Fairchild

      OUR FAMILY MOVED FROM NEW YORK TO LOS ANGELES WHEN I WAS A KID. My dad was a character actor, and we went where the work was. At the risk of dating myself—and this definitely will—there were great roles to be had for him on TV shows like Perry Mason, Dr. Kildare, Bewitched, The Twilight Zone, and many, many others. In the meantime, my mom also got a job, and my sisters and I went off to school, lost the New Yawk accent, and eased happily into the sunny rhythm of Southern California.

      Later on, I also eased into my teen years, including the important milestone of “Sweet Sixteen.” I must have been a budding foodie even then, because to mark the occasion, the farthest thing from my mind was having a big fancy party with a gang of my friends. No, I knew exactly what I wanted to do: go to dinner with my dad and my best friend at Don the Beachcomber, already a Hollywood landmark that somehow seemed both glamorous and decadent. Rumor had it that there was also a rainstorm inside every so often. I just had to check it out.

      So began my exploration of the “grown-ups’” L.A. restaurant scene, and I haven’t looked back. Still an enthusiastic restaurant-goer, I’m also lucky enough to have been to some of the classic spots—both long gone and still open—covered so affectionately here in George Geary’s wonderful book. What a terrific (and thorough) job of research he has done! It is all too easy to lose track of time poring over these interesting old menus, not to mention the amazing photos—Marilyn Monroe and Lucille Ball at Ciro’s! Jimmy Stewart at Chasen’s! Elizabeth Taylor at Romanoff’s! Orson Welles at Ma Maison (always)! Who can resist?

      But the biggest bonus this book delivers is the recipes. There is everything here from kitsch to classic, all tested (George is a perfectionist, trust me) and all delicious. So many of these recipes are timeless, too. For a summer barbecue or retro cocktail party, I can see myself mixing up a batch of Zombies or some Navy Grog from (where else?) Don the Beachcomber. Or, for breakfast or brunch, bringing to the table a basket of warm popovers from the beloved Bullocks Wilshire Tea Room. For lunch, the Brown Derby’s Cobb Salad can’t be beat—and it lives on in hundreds of imitations (and iterations) today. And if you don’t think that I will make a lot of C. C. Brown’s celebrated hot fudge sauce, then you don’t know just how much of a chocoholic I am.

      Those iconic spots are only memories now, but I’m happy to report that a number of places endure and thrive, among them the Tam O’Shanter, Miceli’s, Musso and Frank’s, Taix, and Clifton’s Cafeteria, which has been revamped and reborn within one of our hottest restaurant neighborhoods these days, downtown L.A. And the cultural glitterati—from the movie biz and beyond—still wheel and deal (and drink and dine) over lunch at La Scala, or dinner at Dan Tana’s, Spago (now in Beverly Hills), or Michael’s in Santa Monica. These are still places to see and be seen in, just as they were when they began.

      Yes, there is a long thread of restaurant history here in the City of Angels, and it is an impressive one, indeed. George Geary understands the importance of that history and its legacy. Now, thanks to him, we are fortunate to be able to relive those times—and taste the food—in these fascinating pages.

       СКАЧАТЬ