general

NM is always been the brand that had class. Its restaurants exude this same characteristic, and as the Foreword proclaims, the brand is about: taste, elegance and flair. These three describe this recipe collection perfectly.

Do not skip the delight of reading the Foreword and Introduction which make place these recipes in the rich history of Mr. Marcus starting and coaxing on the branches restaurant's to their current rich status. Here the branches provide classic and new recipes from ten categories: Soups, Starter Salads, Small Plates, Sandwiches, Salad Entrees, Main Courses, Sides and Condiments, Desserts, Drinks, and Basics.

My actual sampling over time at their instore restaurants has been concentrated on soups, salads and small plates. This has been mainstay of their biz, so it is exciting to see the main courses added. I can tell you firsthand that the likes of the Steak Soup with Tobasco Onions and the Duke of Windsor or Rainbow Trout Sandwiches are just outstanding, as are the salads like the Tuna Pecan Salad.

Again the class they exude in taste, elegance and flair is trademark in each recipe offering. They have been perfected and thus here we receive classics like the Chocolate Chip Cookie, which contrary to all rumors is never sold or refused to be given out.

This is a marvelous, well rounded collection of various world cusines from southwestern to Middle Eastern to French to Asian, with all the trimming and condiments included. The Boursin laced Mashed Potatoes are incredible and the Apple-Red Onion Compote is a phenomenal companion to all kinds of dishes, e.g. chicken, game birds and roasts. Try their tip of using bacon fat rather than olive oil and it will render even superior taste.

This is rich, class cookbook due to unique items, spectacular layout and rich color photos and historic text. Truly a keeper and gift giving item superb worthy of the name Neiman Marcus.

Chef Garvin treats us to favorites, new and old, and does so with clear, easy to follow recipes. One could wish for far more pictures of the finished dishes rather than store shots, but that doesn't diminish my enthusiasm for this new book. It's worth making space on a crowded shelf for this treasure. It's also a suitable book for nearly any level of cook. The selections are superb, the writing is clear and easy to follow. It proves that recipes need not be fussy to be delicious.

In addition to the world-famous Chocolate Chip Cookie recipe (the story you've heard is a hoax, according to Chef) which really IS worth the price of admission, I'm enjoying their unique assortment of starter salads and main dish salads. You'll find a recipe for their famous mandarin souffle, timeless soups, intriguing sandwiches, and a very wide range of tastes in entrees. A concern for me, a thrifty shopper, are the prime ingredients of entrees. I very seldom find expensive cuts of meat to be 'better', simply more expensive. This selection allows me a number of reasonable choices, although nearly any of the salads, sandwiches or soups would be considered a meal in our home! Buy the book for the desserts alone...

The book is fairly large format, 10.25" square. It's a classy production, beautifully photographed (again, I lament not having pictures of more of the actual dishes), and with a simple and clear presentation of the recipe preparation. I'm very surprised to find 2 pages that should never have passed an editor, but they won't slow you down. The quality of the book and its recipes overcomes these two pages with blatant mistakes.

In preparation for moving I've packed about 50-60 favorite cookbooks, keeping space for only about 10 in the kitchen. This one stays in the kitchen. It's that good.

The secret is out, the chocolate chip cookie hoax is now revealed by the man behind the food from NM, thankyou. Imagine having the tortilla soup,the popovers and the chicken salad recipes all in one book and they really do work.