By Rick Rodgers; Morrow, $19.95 It's one thing to cook with the seasons. But it can be tough to come up with a dozen or so new menu items every three months that, while seasonal, taste great and fit neatly into contemporary tastes and trends. Don't worry; Rogers, author of 30 cookbooks, has you covered for fall. He bills the material he's offering here as “casual food to enjoy with family and friends,” but many of the 55 recipes require serious cooking chops to do well. The payoff: Plenty ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.