Printer Friendly

SOMETHING NEW IS COOKING IN CHARLEY'S KITCHEN

 SOMETHING NEW IS COOKING IN CHARLEY'S KITCHEN
 ANN ARBOR, Mich., June 29 /PRNewswire/ -- There are simple secrets


to preparing a great meal.
 One of the country's great restaurateurs shares those secrets and his philosophy of pleasant, memorable dining in "The Simply Great Cookbook -- Recipes and the Experience of Fine Dining from the Kitchens of Chuck Muer."
 The philosophy of restaurateur Chuck Muer is that everything about the meal -- the food, its presentation, the atmosphere -- must be "simply great." Diners have seen this philosophy come to life at Muer restaurants throughout Michigan, Florida, Ohio, Pennsylvania and the District of Columbia.
 The new book reveals the elements of fine dining and Muer's favorite and once-secret recipes -- from soups and salads to desserts. Included are such classics as Charley's Chowder, Gazpacho, Smoked Bluefish Pate, Seafood Pasta Pagliara, Salmon Seviche, Lobster Larry with Crabmeat Stuffing, and Key Lime Pie. Chef "Rocky" Rachwitz, the late Chef Larry Pagliara, and other great Muer chefs share their signature dishes and also offer advice to help creative cooks develop their own "signature" style.
 "Chuck Muer has long been known as one of the most innovative of America's great restaurateurs," said Bill Haney, president of Momentum Books, publisher of the cookbook. "Since he opened his first restaurant in 1965 he has pioneered fine dining within a theme atmosphere. Muer's desire to constantly enhance the dining experience adds a special spice and a flair to the book."
 "Talking about food is the next best thing to eating," Muer said. "Dining is an art and a great meal is an adventure. You must have the right blend of style and pizzazz."
 The cookbook features original art by Bill Olendorf. The book also includes a history of Muer's restaurant career and anecdotes about the dishes and the people behind them. Muer offers inside tips on varied topics such as how to shuck an oyster and where to buy the freshest fish.
 The $19.95 cookbook is available in all Chuck Muer restaurants, bookstores, kitchen shops, gourmet food stores, and may also be ordered directly from the publisher, Momentum Books Ltd., 210 Collingwood, Suite 106, Ann Arbor, MI 48103; telephone, 313-995-3339. Mail orders to the publisher must include Michigan sales tax and $2.50 for shipping and handling. Those paying with VISA or MasterCard and orders for resale may phone 1-800-345-0096.
 -0- 6/29/92
 /CONTACT: Eva Rej of Momentum Books, 313-995-3339/ CO: Momentum Books Ltd. ST: Michigan IN: PUB SU:


JG -- DE014 -- 4753 06/29/92 13:09 EDT
COPYRIGHT 1992 PR Newswire Association LLC
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:PR Newswire
Date:Jun 29, 1992
Words:417
Previous Article:COLUMBIA HOSPITAL FILES REGISTRATION STATEMENT
Next Article:737 SURVEILLER AIRCRAFT ARRIVES AT BOEING FIELD FROM INDONESIA
Topics:


Related Articles
A New Star Rises Over Seattle on Bastille Day 2000.
Uncle Charley's introduces new Cooked Hot Italian Sausage.
COOKING UP A DELECTABLE - IF IMPRACTICAL - KITCHEN.
Tops for taste.
The way to Hewitt.
Cooking up a bit of a br[currency]lAe.
Passion is the key, say French chefs.
Oi, button IT.. girl; BB 8: HEAD OVER REELS.
Just the ticket for kids to cook; DIANE PARKES discovers a fresh, and healthy, drive for getting kids to ditch the junk food.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters