Reata Restaurant Debuts New Cookbook
Tuesday, Nov 25, 2008 | Updated 1:11 PM CST
Reata.net
"Reata: Legendary Texas Cooking" (left) by Mike Micallef features 150 recipes including Pan-Seared Pepper-Crusted Tenderloin with Port Wine Glaze (right).
Reata Restaurant has a new cookbook, just in time for the foodie on your holiday list.
"Reata: Legendary Texas Cooking" by Mike Micallef invites anyone who can't drop by one of the legendary restaurants in Alpine or Sundance Square to get the taste of Reata at home.
With 192 pages, the cookbook features 150 recipes for everything from appetizers to soups, salads, main dishes, desserts and drinks. And between the recipes there are full color photographs to please the eye.
Among some of Micallefs' favorites featured in the book; Alpine Nachos, Bacon-Wrapped Shrimp with Three-Onion Marmalade and Polenta Stars, Braised Boar Ribs with Spicy Peanut Dipping Sauce, and Best Damn Macaroni and Cheese Ever.
And for those just looking to vary their normal grilling routine, the cookbook offers rubs, sauces and relishes to please the palate.
In celebration of Micallef's debut, the restaurant is offering the cookbook for a special price to benefit Fort Worth's All Church Home. From Monday, November 24 through Sunday, November 30, the cookbook will be sold at a discounted price of $30 each (reglar retail $35) with $5 of every book going directly to the charity. The special offer is only available at Reata's Sundance Square location.
More Information: Reata Fort Worth
Posted Friday, Jul 17, 2009 - 3:33 AM CST
