Product Description

Neiman Marcus first opened its doors to shoppers in 1907, and since then it has been a fixture of American elegance and style. Now Neiman Marcus opens another door, this time to their acclaimed kitchens, with their 100th anniversary cookbook—a retrospective of the timeless, legendary dishes that have satisfied generations of Americans over the past fifty years.

The Zodiac, Neiman Marcus’s first restaurant, debuted in the company’s Dallas flagship store in 1953. It was a sensation, combining the indulgences of great shopping with satisfying dining. Over the years, the initial Director of Restaurants, the renowned Helen Corbitt, elevated the culinary stature of the Neiman Marcus food operation from comforting and delicious to elegant and iconic. Taking up where Helen Corbitt left off, Executive Chef Kevin Garvin has continued to build on this foundation and to enhance the Neiman Marcus reputation for superb food and wonderful recipes.

More than a celebratory collection, Neiman Marcus Taste will delight not only the store’s loyal devotees but also home cooks across the country with more than 110 recipes for every occasion. Ranging from Sunday supper favorites, such as Potato and Bacon Soup and Chicken Tetrazzini, to dinner-party showstoppers, including Lobster Macaroni and Cheese and Pear Galettes with Caramel Sauce and Coconut Ice Cream, the recipes in this collection are both nostalgic and innovative. And Garvin doesn’t forget to include Neiman Marcus’s timeless classics, such as Savory Parmesan Popovers, Garlic and Herb Monkey Bread, and Chocolate Velvet Cake.

Neiman Marcus Taste is truly a commemoration of the Neiman Marcus traditions of sophistication, elegance, and luxury. An ode to 100 extraordinary years, this lavishly illustrated cookbook is both an homage to Neiman Marcus’s culinary tradition and a compilation of the creative, contemporary dishes on the menu today.

Product Details

• Amazon Sales Rank: #40856 in Books
• Published on: 2007-10-09
• Released on: 2007-10-09
• Number of items: 1
• Binding: Hardcover
• 288 pages

About the Author
KEVIN GARVIN, executive chef and vice president of Neiman Marcus Restaurants, was born in Philadelphia. After graduating from the Culinary Institute of America in 1978, he worked as a chef in cities all over the United States. Kevin has lived in Dallas since 1988 and has worked at Neiman Marcus since 1994.

JOHN HARRISSON has coauthored thirty cookbooks, with such culinary luminaries as Mark Miller, Douglas Rodriguez, Norman Van Aken, Roy Yamaguchi, Stephan Pyles, and Alan Wong. In addition to his two projects with Neiman Marcus, he has collaborated on cookbooks with the Waldorf-Astoria hotel and Omaha Steaks.

Customer Reviews

Absolutely stunning photographs, and the recipes--to die for!
I cannot say enough wonderful things about this masterpiece. It has a plethora of recipes that will cause the mouth to water, the pupils to dilate with utter excitement. It can only best be described as a recipe book in its own class, the book that I am referring to, "The Neiman Marcus Cookbook."

This is a premiere cookbook that I bought as a gift and they are still ecstatic about having received.

I give this masterful book-five stars because the recipes are superb and the directions are easy to follow!

The next time you find yourself entertaining for family, work, or those wonderful holidays, then you will be the talk of the town and the envy of everyone seated at your dinner table asking for seconds.

You cannot go wrong with this book!

Buy it today as you will not be disappointed!

A personal touch makes this a 4 star book!
Neiman Marcus Taste is the most beautiful cookbook I own. Author and Chef Kevin Garvin does an amazing job of capturing the timeless recipes of Neiman Marcus. The recipes are easy for the every day cook to use. Garvin's narratives give the book a personal touch that makes the cookbook a pleasure to use.

Delightful
This beautiful cookbook is such a treat to use and to peruse. It is especially a joy to see the recipes of Helen Corbitt modernized, and yet retaining their original flare and unique qualities. My thanks to Kevin and John.