Welcome to Michael's: Great Food, Great People, Great Party!
Little, Brown & Co., 2007 (2007)
Read an Excerpt
Reviewed by Mary Ann Smyth
hold a firm conviction that no business is any better than its manager. Michael McCarty's business upholds my belief. His two restaurants -
Michael's New York
Michael's Santa Monica
- are as good as their manager. And he tops his profession because of the enthusiasm he exudes. Each and every diner - whether a celebrity or the man off the street - is welcomed into either of his establishments and made to feel as though they were an old friend returning after a long hiatus. And that is just the welcome. The food. Ah, the food!
ichael knew at an early age that he wanted to make his living working with food. He spent the requisite time learning the skills needed to accomplish this dream. He came back to the States from his training time in France in the seventies with new ideas to update the American palate. Which he succeeded in doing to great success. His goal was to use the best ingredients available at the peak of their freshness. How could one go wrong? With the best of ingredients came new and widely welcomed dishes that propelled him to the top of his profession. Along with Michael's outgoing personality, a meal at either of his restaurants is an experience that must be repeated - time and time again.
elcome to Michael's
, McCarty's new cookbook, is is full of magnificent photographs of magnificent food. The
Spring Vegetable Saute
is enough to set the heart racing. Then there's
Jumbo Asparagus with a Seven-Minute Egg and Black Truffles
- imagine! Or how about
Chilled Stone Crabs with Pommery Mustard Sauce
? My mother's favorite food was shad roe. I'm sure she never had it fixed Michael's way, sauteed with
Pommery Mustard Cream Sauce, Grilled Sweet Onions and Bacon Lardons
. Would that she were alive today to try this dish.
long with the recipes are enthusiastic testimonials from many of the patrons of Michael's restaurants - including Helen Gurley Brown.
Welcome to Michael's
for any cookbook collection - and just in time for Christmas giving too.
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