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eBook Eat At Joe's: The Joe's Stone Crab Restaurant Cookbook epub

by Jo Ann Bass

eBook Eat At Joe's: The Joe's Stone Crab Restaurant Cookbook epub
  • ISBN: 051759563X
  • Author: Jo Ann Bass
  • Genre: Cookbooks
  • Subcategory: Cooking by Ingredient
  • Language: English
  • Publisher: Clarkson Potter; First Edition first Printing edition (November 9, 1993)
  • Pages: 128 pages
  • ePUB size: 1607 kb
  • FB2 size 1753 kb
  • Formats docx mbr mbr mobi


Recipes from this book. At Joe's, the stone crabs are served cold, already cracked.

Recipes from this book. They come with small metal cups of mustard or melted butter-or both. This is the mustard sauce for which Joe's is famous.

We eat at Joe's every time we go to Miami. It is always perfect. We had the hash browns, heard of lettuce salad with roquefort salad dressing and key lime pie! Didn't do the creamed spinach which was a mistake.

You see, Joe discovered that the stone crab was not only edible but perfectly delectable - In 1913, Joe Weiss opened up a small lunch counter on Miami Beach.

In 1913, Joe Weiss opened up a small lunch counter on Miami Beach. You see, Joe discovered that the stone crab was not only edible but perfectly delectable - In 1913, Joe Weiss opened up a small lunch counter on Miami Beach. Back then, Miami Beach was just a quiet, backwater town - folks stopped in to chat and for a top-notch fish sandwich and fries. This, of course, was only the beginning, and what happened next is a story worth telling.

The ultimate in tell-all books. wherein Joe reveals his kitchen's innermost secrets for all the tasty morsels that keep us coming back for more! - Ann-MargretJo Ann Bass was born into the restaurant business. She is the third generation of her family to run Joe's Stone Crab Restaurant, her children Jodi and Stephen are already pros, and Jodi is currently raising a fifth generation. Richard Sax is known nationally as the author of several cookbooks. He co-writes a monthly column

You see, Joe discovered that the stone crab was not only edible but perfectly delectable - and he was the . This is a wonderful book-rich with history and classic recipes! I grew up eating at Joe's on our annual trips to the Miami area. The food and atmosphere were always memorable.

You see, Joe discovered that the stone crab was not only edible but perfectly delectable - and he was the first to serve them up in a way that simply could not be beat:. I have especially enjoyed creating the salads, sides, and luscious desserts that enhanced the stone crab experience in my own kitchen. This book is a must have for both the recipes and the tales that have built the persona of Joe's Stone Crab.

You see, Joe discovered that the stone crab was not only edible but perfectly delectable - and he was the first to serve them up in a way that simply could not be beat: chilled with Joe's special mustard sauce and/or drawn butter

You see, Joe discovered that the stone crab was not only edible but perfectly delectable - and he was the first to serve them up in a way that simply could not be beat: chilled with Joe's special mustard sauce and/or drawn butter. Then the town began to boom, with movie crews filming in the area and big entertainers and wealthy vacationers flocking to Miami Beach, and Joe's son Jesse came on the scene. With a heart and smile so big he could win over anyone who walked through the door, Jesse brought the celebrities in to Joe's by the carload

Joseph Weiss-the "Joe" of Joe's Stone Crab-came to Miami in 1913, when his doctors told him . At that time, Joe’s was serving crawfish, all kinds of fish-but not stone crabs. Nobody will eat them," Joe said. That was at breakfast

Joseph Weiss-the "Joe" of Joe's Stone Crab-came to Miami in 1913, when his doctors told him that the only help for his asthma would be a change of climate. Joe and his wife, Jennie, both Hungarian-born, were living in New York, where their son Jesse was born in 1907. Joe was a waiter, and Jennie cooked in small restaurants. That was at breakfast. That day when the ichthyologist came down for lunch, he brought a burlap sack, full of live stone crabs. He and Joe went around and around about how to cook them. Do you broil them, or what do you do with them?

the Joe's Stone crab restaurant cookbook. Published 1993 by Clarkson Potter/Publishers in New York.

the Joe's Stone crab restaurant cookbook. American Cookery, Cookery (Seafood), Joe's Stone Crab Restaurant.

Jo Ann Bass is the granddaughter of Joe Weiss, founder of Joeʼs Stone Crab in 1913, originally a fish and chip stand. This interview was filmed in 2012 as part of the Miami Beach Visual Memoirs project, funded by the Miami Beach Visitor and Convention Authority.

In 1913, Joe Weiss opened up a small lunch counter on Miami Beach. Back then, Miami Beach was just a quiet, backwater town -- folks stopped in to chat and for a top-notch fish sandwich and fries. This, of course, was only the beginning, and what happened next is a story worth telling.You see, Joe discovered that the stone crab was not only edible but perfectly delectable -- and he was the first to serve them up in a way that simply could not be beat: chilled with Joe's special mustard sauce and/or drawn butter. Then the town began to boom, with movie crews filming in the area and big entertainers and wealthy vacationers flocking to Miami Beach, and Joe's son Jesse came on the scene. With a heart and smile so big he could win over anyone who walked through the door, Jesse brought the celebrities in to Joe's by the carload. Growing up right in the middle of this was Jesse's daughter, Jo Ann -- who runs Joe's today.For 80 years, no visit to Miami has been complete without stopping in at Joe's Stone Crab.From the beginning, it has always been the love of food, family, and friends that has brought in customers and kept them coming. This is the experience that we have tried to capture in this book. It's loaded with 50 recipes, recipes that have kept the name of Joe's on every food lover's lips for all these years -- crispy Shoestring Potatoes and tasty Cottage Sweets, Joe's savory Mustard Sauce, and the never-before-revealed secrets of Joe's Key Lime Pie, to name just a few. We've also packed in 80 years of Miami Beach history and Joe's lore, as well as more than 100 vintage and brand-new photos.So come meet the Joe's family, take a stroll through old Miami Beach, catch a glimpse of a celebrity or two, cook up a restaurant specialty, take a peek into Joe's scrapbrook, or just pull up a chair and listen to the story of Joe's. You're always welcome -- to eat at Joe's!
Comments: (7)
virus
We eat at Joe's every time we go to Miami. The recipes are easy for the most part and the pictures in the book are amazing! We sometimes buy stone crabs locally (NE FL) and make the mustard sauce. It is always perfect. For our anniversary in February, we ordered the stone crabs from Joe's which came with the sauce but we used the cookbook to complete our meal. We had the hash browns, heard of lettuce salad with roquefort salad dressing and key lime pie! Didn't do the creamed spinach which was a mistake. I would recommend this book as a gift to anyone. I actually have 2 books; one for home here and NC cabin. This one has a different cover, size and inside arrangement of the pictures but the recipes are still the same.
lolike
One of the best and most comprehensive cookbooks about Joe's ever written. Jam packed with photos, stories and good times!
heart of sky
A nice piece of culinary memory. the recipes are simple and fine, but it is notable that Eat at Joe's does not tell you how to produce it's signature dish....stone crabs.
Anen
What history! Stone crabs are wonderful and thanks to Joe's so many people share the joy.
Adaly
if you been to Joe's you'll love this book. All the great receipes and they are easy to make. Try the clam chowder the best i've ever had
roternow
This make a great gift
Kamuro
The book is great. Complete recipes as well as a wonderful history about the restaurant.

Delivered in condition as described and very fast.
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