CAPITAl CLASSICS celebrates the
great tradition of entertaining in our
nation s capital, where regional styles and
internatioual cultures meet.
For CAPITAL CLASSICS, the Junior
League of Washington has constdted expe-
rienced hostesses and leading chefs for
their newest discoveries and long-time
favorites. The 289 resulting recipes, from
Cajun crawfish erouffee to Chinese black
mushroom bisque and from calzone d Um-
berto to Maryland crab cakes, reflect the
city s culinary diversity.
Elegant but not intricate, triple-tested
for bome kitchens, each recipe suits busy
schedules. A generous array of appetizers
--lobster Benedict, smoked trout pate
mozzarella in phyllo--proves enticing for
any occasion. Chapters on soups, salads,
pastas and vegetables, breads, and desserts
offer innovative ways to complement the
main course oi plan a lighter meal. Main
courses like flank steak fajitas and Tan-
doori chicken, covered in chapters on sea.
food, meats, and poultry, bring fresh
appeal to classic favorites.
Accompanying photographs of place
settings, foods, interiors, and landmarks
convey Washington s graceful hospitality.
Complete with suggested menus and a con-
venient index, CAPITAL CLASSICS is an
invitation to exciting dining.
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