Dinner at the Long Table: [A Cookbook]

by Andrew Tarlow, Anna Dunn

From the acclaimed owner of Brooklyn’s Diner, Marlow & Sons, Marlow & Daughters, Reynard, The Ides, Achilles Heel, She Wolf Bakery, Marlow Goods, Roman’s, and the Wythe Hotel comes this debut cookbook capturing a year’s worth of dishes meant to be shared among friends.

Andrew Tarlow has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. Personal and accessible, Dinner at the Long Table brings Tarlow’s keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu, followed by fruit and biscotti; paella with tomato toasts, and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous, pickled carrots, and apricots in honey.
 
Dinner at the Long Table includes family-style meals that have become a tradition in his home. Written with Anna Dunn, the cookbook is organized by occasion and punctuated with personal anecdotes and photography. Much more than just a beautiful cookbook, Dinner at the Long Table is a thematic exploration into cooking, inspiration, and creativity, with a focus on the simple yet innate human practice of preparing and enjoying food together.

Genres: Cookbooks, Cooking, Food, Cuisine, Culinary

336 pages, Hardcover

Published September 27, 2016

Reviews

[Riegs · Rating 4 out of 5]

Simple but elegant comfort food for fancy people. Lots of meat entrees.

[False · Rating 1 out of 5]

I would have given it minus stars if I could. Lovely lifestyle photography throughout, but I couldn't find one recipe I would want to put aside and try at a later date. Heavy French-Mediterranean Middle East influence. I hate recipes that call for 1/8 tsp. of fennel seeds and you never use fennel seeds. A few beet recipes, and I always try beet recipes, but not these. Cocktails were you wouldn't buy the ingredients (few standard) and few desserts. The portions seemed huge--buying pounds and pounds of meat. It just didn't seem feasible for me. If you have a lot of large, casual parties. If you are feeding restaurant workers. I just didn't see this working for 1-4 people. There were also more than a few recipes, like cassoulet where it stated you really have to put time (days) into this recipe. Uh. No.

[Nicole · Rating 2 out of 5]

Nice story although if you are looking for a cookbook and not a book to read it gets tedious.

The food is definitely not for anyone on a budget and a bit over the top. I like to cook and only a couple items did I even pause to check out…

I would definitely make a reservation to eat some of these dishes but not cook them myself

[Laura · Rating 3 out of 5]

Although the recipes and menus did not make me overly excited - I found the pictures and the writing about the food, the care taken and the community built by eating and cooking excited me. I also liked the long list at the beginning of the book.

[Mary · Rating 4 out of 5]

Even if you don't cook a single recipe from this cookbook, you'll feel richer for having read it! What a beautifully done book!

[Emmalina · Rating 3 out of 5]

It is divinely inspiring to browse these pages of beautiful images and join in the food experience of these entrepreneurs. Now to the kitchen!

[Amanda Bright · Rating 1 out of 5]

And I would have given it less if I could have done. Most of the recipes weren't something I'd even consider making. Most had long lists of ingredients which isn't inherently bad but it was tedious that most of them did because it makes them look very complex. They were also huge quantities -- I don't think most of us today cook for 15 to 16 people at a time -- maybe on the very odd occasion but then we are probably looking for something relatively easy to make and I just didn't find that these recipes were appropriate for that.