justplainbill
Executive Chef
Anyone familiar with Doubleday & Company's 1953 Luchow's German Cookbook by Leonard Jan Michell???
Many of the recipe's look promising or at least interesting. For the first time tonight, we're making a batch of this book's version of Manhattan style clam chowder. While it seems to be inaccurate, in that it states the yield is 2 quarts, it sure smells good.
Much to my delight, the recipe does not call for any carrots!
My older relatives spoke highly of the restaurant, but by the time I could afford to go there it seemed to have been going downhill.
I understand 14th Street in Manhattan was a lot nicer in the late 1800's and early to mid 1900's than it became in the 1970's - 80's.
I certainly saw a decline from 1962 - 1978.
Many of the recipe's look promising or at least interesting. For the first time tonight, we're making a batch of this book's version of Manhattan style clam chowder. While it seems to be inaccurate, in that it states the yield is 2 quarts, it sure smells good.
Much to my delight, the recipe does not call for any carrots!
My older relatives spoke highly of the restaurant, but by the time I could afford to go there it seemed to have been going downhill.
I understand 14th Street in Manhattan was a lot nicer in the late 1800's and early to mid 1900's than it became in the 1970's - 80's.
I certainly saw a decline from 1962 - 1978.
