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For nearly two decades Mary Jo's Cuisine in Oxford, Ohio stood as a landmark for food of exceptional quality and artistry.
Known for its exquisite meals and quaint--but splendid--atmosphere, Mary Jo McMillin's bistro regularly attracted patrons from Cincinnati and Dayton, as well as New York and Boston. Her culinary creations were heralded by major newspapers, magazines, and professional chefs.
In a day when stovetop ranges and ovens are too often used merely for kitchen dcor, Mary Jo presents a back-to-basics approach.
While most current cookbooks present ghostwritten, celebrity-chef-driven publicity, Mary Jo's Cuisine restores the craft our taste buds can't afford to lose.
By sharing carefully tested--and tasted--recipes and featuring seasonal produce (because fresh is always best), Mary Jo takes her readers on a delightful trip back in time to when bread wasn't labeled Wonder and soup didn't come in a can.
Anyone seeking a stunning butternut squash soup, a succulent braised beef, or the perfect bread pudding will find treasures among the 100 dishes restaurant patrons kept coming back for.
With vignettes of restaurant woes and delights interspersed throughout the book, Mary Jo's Cuisine is a terrific read and an easy-to-use cooking guide. The book is a must-have for both culinary professionals and amateurs alike.
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