Cookbooks

Click to get Morris Salerno's recipe for baby spinach salad with a honey dijon citrus vinaigrette!

Looking for a unique gift for a friend or loved one? Pick up Executive Chef Morris Salerno’s newest cookbook, More Morris’ Way. This gorgeous 165-page, full-color soft back cookbook features more than 100 recipes for every occasion, plus personal stories, family photos, Morris’ awards, and much more. Makes the perfect gift for anyone who loves to cook, aspiring chefs, and overall foodies. SNEAK PEEK: Get Chef Morris Salerno’s recipe for baby spinach salad with honey dijon citrus vinaigrette!

MAKES THE PERFECT GIFT: Only $25 each!
(Note: Please specify on order page if you would like to pick up your order at the restaurant to save on shipping. If ordering multiple copies, be sure to update the Quantity field after you select Buy Now.)


Shipping or Pickup


Problem with your order? Email stacey@bisteccasteakhouse.com. We’re happy to help!

ORDER THE ORIGINAL FOR ONLY $5 MORE!
Make award-winning chef Morris Salerno's recipes at home!
Make award-winning chef Morris Salerno’s recipes in your own home, and get a peek into the mind of this culinary master! Morris’ Way features dozens of delectable dishes, from appetizers to dinners and desserts, as well as candid and often humorous reflections from the man himself.


Shipping or Pickup


$30 + shipping for both Morris’ Way and More Morris’ Way
(Please note on order page if you would like to pick up your order at the restaurant to save on shipping.)

SAMPLE RECIPES FROM THE ORIGINAL COOKBOOK:

Crab Gorgonzola Popover
1 cup of Crab
1/2 cup of Gorgonzola
2 Puff Pastry Sheets
1 Egg
Juice of 2 lemons
2 TB of butter

Butter or Pam metal pans or use a rubber muffin pan. Use one 3″ square of puff pastry per muffin compartment and shape to fit. Stuff the pastry shells with crab meat and cheese. Sprinkle with
lemon juice. Brush the pastries with a little egg. Don’t pinch the pastry tops. Baking will do it. Bake
for 15 to 20 minutes at 375°. A caper or 2 could be added on top of the crab and cheese stuffing if desired.

Red Snapper with Mushroom Garlic Butter
1 1/2 lb of Red Snapper fillets (6 portions)
1/2 cup of flour
Salt and pepper
Juice of 3 lemons
1/4 cup of oil or butter

Squeeze lemon juice over the fillets. Salt and pepper. Dredge in flour. Saute´ in a hot skillet for 2
minutes each side. Finish in the oven at 400° for 3 to 5 minutes.

Mushroom Garlic Butter
1 cup of mushrooms, peeled and sliced
1 TB of garlic
1/2 cup of whole butter
1/2 cup of white wine
Juice of 2 lemons
Salt and pepper to taste
1 TB of basil and parsley

Heat the fish pan from the Red Snapper on the stove. Add the white wine to deglaze, then add the
remaining ingredients and reduce for 2 minutes.